Job Description

Company Description

Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. We know that to offer our guests the best, we first need to offer our employees the best. That is why you'll find exceptional work opportunities-throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific-as well as industry-leading training, career development, recognition and rewards, Fairmont Hotels & Resorts is a celebrated collection of hotels that included landmark locations like London's The Savoy, New York's The Plaza and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment: we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS



Scope of Position:

To supervise and ensure a smooth food production in the respective area and section assigned and to assist the Executive Chef in creating optimum customer satisfaction by providing the highest standard quality of food production and coordinate the kitchen service with other departments, solving any problems concerning the kitchen, whilst maintaining all areas of the kitchen to Fairmont standards.

Responsibilities:

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name badge while working.
• Comply with Fairmont standards and regulations to encourage safe, efficient and smooth kitchen operations.
• Supervise kitchen colleagues, including training, productivity, maximizing the utilization of human resources, promoting and the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the HR department.
• Ensure the production of excellent food and total quality in conjunction with company trends and standards.
• Prepare weekly food sales forecast and report.
• Schedule employee rosters according to business needs and forecasts.
• Enforce hygiene standards throughout kitchen, inspecting all kitchen areas.
• Assist all chefs when needed and be hands on.
• Take an active role in all menu changes.
• Consult with other chefs on special menus, presentation, and pricing.
• Coach, counsel, and mentor chefs and.
• Perform employee reviews and performance appraisals.
• Attend all F&B meetings, Health and safety meeting, and hotel staff meeting in the absence of the Executive Chef.
• Control relevant food production levels depending on business demand.
• Observation by management of Executive Sous Chef demonstrating required behavior.
• Colleague lost-time report through Human Resources.
• Health & Safety and Environmental initiatives and practices.
• J.D. Power Guest Survey as it relates to Quality and Food Presentation.
• Evaluation received from LQA internal and external audits.
• Perform other duties as and when required.

Qualifications

• Fluent in the English language (verbal & written), second language is an asset.
• Matric and registered level 3 Culinary Diploma.
• International experience advantageous.
• Minimum of 4 years progressive management experience in a luxury hotel kitchen or related field.
• Sound business understanding and financial management.
• Computer literate in Excel, Word, Outlook and e- mail.
• Analytical and Conceptual thinking ability and implementation skills.
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must have great leadership and communication skills.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation, prevention, identification and solutions as necessary.
• Must possess outstanding guest services skills.

Additional Information

Our commitment to Diversity & Inclusion:

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

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