Summary of Responsibilities:
Reporting to the Executive Chef and Executive Sous Chef, responsibilities and essential job functions include, but are not limited to, the following:
- Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
- Demonstrate Fairmont core values in all interactions
- Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee engagement results
- Assist with menu development, content proposals, costing, recipes, production lists, and photographs of food presentations as required
- Order food and manage inventories to maximize quality and minimize food cost
- Responsible for all aspects of quality control standards from menu conception to presentation of dish before serving and making the necessary adjustments
- Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies
- Schedule and manage staff to support both our service level commitments and labour cost goals
- Maintain a good working relationship with all hotel departments and to ensure an exceptional guest experience
- Ensure awareness of trends / changes in the food industry, and continually develop professional knowledge and abilities
- Follow and ensure compliance with all corporate, hotel and departmental policies and procedures
- Participate in hotel committees
- Perform any other function related duties and projects as assigned
- Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC)
- Perform any other function related duties and projects as assigned