Executive Sous Chef - Fairmont Maldives Sirru Fen Fushi, the Mal

Job description

Key tasks

- Reporting to the Executive Chef
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Manage all Kitchens in the absence of the Executive Chef
- Create all food menus with the guidance of the Executive Chef
- Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
- Meet with Storekeepers to ensure quality & par levels are maintained
- Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
- Conduct daily shift briefings with all Sous Chefs
- Ensure all kitchen Colleagues are aware of standards and expectations
- Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
- Balance operational, administrative and Colleague needs
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage

As a recognized leader in the global luxury hospitality industry, Fairmont is committed to a growth strategy that builds on our strong partnerships with owners and connects us with new development partners. In addition to groundbreaking design of new hotels, a particular strength of Fairmont is in repositioning historic hotels to achieve continued growth and success while embracing the future. We will open more than 20 hotels in the next four years, some to be icons of the future and many with existing Fairmont hotel owners. Each new property will leverage our brand’s global expertise in creating hotels that are situated in the heart of their destination, allowing us to connect with sophisticated travelers, delivering on our worldwide reputation as a gateway to unforgettable experiences.

Desired profile

Skills

Level of Education Others
Areas of study Other
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

- Previous leadership experience in the culinary field required
- Diploma/Certification in a Culinary discipline an asset
- Proven track record of cost control including food, equipment's, labour and wastage to meet the goals and the hotel’s financial goals
- Computer literate in Microsoft Window applications required
- Ability to work well under pressure in a fast paced environment