Company Description

Fairmont is a collection of luxury hotels and resorts worldwide, each distinguished by its luxury, elegance and residential charm. Fairmont Hotels & Resorts are one-of-a-kind properties, each one a landmark in its respective city, positioned at the top of its local market and rated among the very best in the world.

Job Description :

- Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
- Responsible for the development of new menus and product development supported with proper details analysis and accurate costing
- Provide guideance to senior culinary team members, inlcuding, but not limited, to line cooking, food preparation, and dish plating
- Improve waste reduction and manage budgetary concerns
- Supervises all food preparations and presentation to ensure quality and restaurant standards
- Accuracy in recipes, cost control, ordering and stock management
- Strict adherence to purchase procedures
- Leading by example on all hygiene requirements
- Regular review of guest comments so that improvements can be driven in VOG
- Liaison between Food and Beverage departments and rest of hotel effective for guest experience
- Work closely with Hotel Manager in promoting company’s culture, mission and philosophy
- Recruit, induct and train a Culinary Team who are competent and confident to exceed guest expectations
- Maintain kitchen organization, staff ability, and training opportunities
- Support the Culinary and Stewarding team to be consistent in service,



use a collaborative, enabling leadership style, have regular team meetings
- Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles
- Ensure that the culinary department adheres to all company and hotel policies and procedures
- Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
- Manage associates fairly and take a personal interest in knowing all culinary associates
- Ensure that the overall culinary department is motivated and positive feedback on work performance is given
- Coach and counsel employees in a timely manner and in accordance with Company policy
- Identify strenghts and weakness and provide timely feedback to the individual
- Assist to set departments targets and goals, and lead the Culinary team to achieve goals
- Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
- Work with engineering department to improve functional operation of kitchens
- Identify, experiment and implement current technology enhancements to improve work processes
- Ensure cleanliness and appearance of all Kitchens and related areas
- Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B; service, Security, Finance, T&C;, Stewarding and Hygiene
- Provide a level of Safety & Security for all team member whilst working
- Develop own knowledge and skills to grow as a business leader

📌 Sous Chef- Pan Asian (Jaipur)
🏢 Accor
📍 Jaipur