Company Description
Your Fairmont Journey Starts Here:
Are you 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
Maintain on-going training and development of employees, conduct employee performance reviews and disciplinary action. Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets and forecasting. Create and design menus, while keeping the overall restaurant concept. Liaise with food stores to ensure the proper rotation of foods. Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Responsible for kitchen operations in absence of Executive Chef and Executive Sous Chef. Oversee the safety and sanitation of the kitchen, while ensuring all kitchen equipment is maintained and in good condition. Maintain departmental standards in accordance with Fairmont Hotels and Resorts core standards. Ensure effective cooperation between outlets and the kitchen. Create memorable dining experiences for guests. Ensure a clean and safe working environment, and actively participate in health and safety initiatives. Adhere to all hotel environmental policies and initiatives. Carry out any other tasks as assigned. Qualifications
Bachelor of Hotel Management or Diploma in Food Production. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Additional Information
Highly energetic and excited about the challenges that a large and versatile resort offers. Minimum of 7-8 years’ experience in a culinary leadership role. Valid trade qualifications required. A passion for food and desire to further develop culinary and leadership skills. An effective supervisor and trainer. Innovative, detail-oriented and quality conscious. Actively seeking knowledge of new trends in presentation and preparation. Self-motivated, with the ability to make effective decisions. Demonstrates initiative, and the ability to multitask and work with minimal supervision. Ability to maintain high service levels under pressure. Physically fit to lift trays repeatedly, stand and walk for the duration of the shift. Ability to consistently stand and walk throughout shift.
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Maintain on-going training and development of employees, conduct employee performance reviews and disciplinary action. Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets and forecasting. Create and design menus, while keeping the overall restaurant concept. Liaise with food stores to ensure the proper rotation of foods. Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Responsible for kitchen operations in absence of Executive Chef and Executive Sous Chef. Oversee the safety and sanitation of the kitchen, while ensuring all kitchen equipment is maintained and in good condition. Maintain departmental standards in accordance with Fairmont Hotels and Resorts core standards. Ensure effective cooperation between outlets and the kitchen. Create memorable dining experiences for guests. Ensure a clean and safe working environment, and actively participate in health and safety initiatives. Adhere to all hotel environmental policies and initiatives. Carry out any other tasks as assigned. Qualifications
Bachelor of Hotel Management or Diploma in Food Production. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Additional Information
Highly energetic and excited about the challenges that a large and versatile resort offers. Minimum of 7-8 years’ experience in a culinary leadership role. Valid trade qualifications required. A passion for food and desire to further develop culinary and leadership skills. An effective supervisor and trainer. Innovative, detail-oriented and quality conscious. Actively seeking knowledge of new trends in presentation and preparation. Self-motivated, with the ability to make effective decisions. Demonstrates initiative, and the ability to multitask and work with minimal supervision. Ability to maintain high service levels under pressure. Physically fit to lift trays repeatedly, stand and walk for the duration of the shift. Ability to consistently stand and walk throughout shift.
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