Chef de Cuisine | All Day Dining

Company Description

Your Fairmont Journey Starts Here:

Are you a someone with a passion for excellence and a flair for exceptional hospitality? Fairmont Udaipur Palace invites you to embark on an unforgettable journey of luxury and join our pre-opening team.

Job Description

Responsibilities and essential job functions include, but are not limited to, the following:

• Showcasing your artistic culinary talents through your menu design

• Leading the local market restaurant industry with trend setting food offerings

• Strives to advance his/her knowledge, skills and abilities and consistently shares same with others

• Making key operating decisions that impact the F&B offering for the restaurant

• Training a team of diverse and professional Colleagues to deliver on our dining experience

• Responsible for the food culture and food safety of the restaurant

• Being a key leader in the hotel operations team

• Oversees daily Culinary operation and sets direction of the team and menu

• Works in conjunction with the PR and Marketing team to grow ADD revenues via social and other marketing campaigns

• Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members

• Ensuring proper inventory control and ordering practices are utilized

• Sets and oversees the goals as identified through employee engagement surveys.

• Leading initiatives to guarantee Guest Satisfaction Scores are achieved

• Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods

• In conjunction with other leaders, the Chef de Cuisine will ensure the kitchen is maintained in optimum condition

• Instrumental in running a department that meets Health & Safety committee objectives

• Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, Guest Satisfaction results & food cost

• Actively involved in kitchen and department head meetings

Qualifications

• Creative, self-motivated, detail oriented and well organized

• Product and quality obsessed with good knowledge in menu engineering and design

• A team player with the ability to train, coach and motivate employees.

• Experience leading a fast paced culinary operation

• Strong leadership and communication skills

• Previous experience scheduling of a large culinary team

• Understanding of labor costs and productivity

• Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over

• Minimum 3 years in a similar role

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.