รายละเอียด

Job Description
• The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations. This is achieved through the delegation of work to all kitchen personnel.
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Comply with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Supervise kitchen staff including training, recognition and performance feedback.
• Ensure all food is prepared in the proper manner, at the appropriate time, per company specifications..
• Schedule kitchen employees according to business needs and forecasts.
• Enforce cleanliness standards throughout the kitchen.
• Inspect all kitchen areas.
• Take an active role in menu change considerations.
• Coach counsel and mentor all cooks.
• Attend assigned meeting including F&B, Safety and staff.


Qualifications
• Male or Female with age not over 40 years.
• Culinary degree and at least 2 years of progressive experience in a hotel or a related field.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations, maintaining composure and objectivity.
• Must be effective in handling problems in the workplace, including anticipating, preventing identifying and solving problems as needed.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information, data and basic arithmetic functions.