Vaga de parceiro

Executive Chef - Jundiaí / SP

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Detalhes da Vaga

  • Escolaridade Não Informado
  • Segmento Não Informado
  • Salário Não Informado
  • Área de AtuaçãoDiversos / Outros

O que você irá fazer

  • With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa.
  • The resort will be situated next to an 18-hole championship golf course, reflecting Fairmonts association as a world-class golf destination.
  • It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites.
  • Job Description Develop and update the departmental SOP Manual, detailing standards of performance, policies, procedures, and service standards for the efficient operation of the kitchen, in accordance with the Hotels policies, standards, and municipality requirements.
  • Work with the senior culinary team and be responsible for developing new menus and product development supported by detailed analysis and accurate costing.
  • Supervise the senior culinary team to ensure high-quality kitchen operations while maintaining acceptable food costs.
  • Oversee the planning and implementation of effective food promotions.
  • Work closely with the chief steward to ensure that kitchen areas are kept clean and orderly.
  • Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs.
  • Ensure high standards of food safety management and precautions, adhering to hotel food safety and hygiene standards (HACCP).
  • Monitor food standards in each outlet and banquet.
  • Ensure all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed accurately and timely.
  • Identify market needs and trends regarding food menus for both hotel guests and the local market.
  • Interact with management of other departments within areas of responsibility to foster effective working relations.
  • Meet and interact with representatives of the local community and potential guests as required.
  • Qualifications Strong F&B operations experience is an advantage, with a minimum of 20 years in hotels and at least 5 years in a similar role.
  • Pre-opening experience, international exposure, remote location work, and high-volume hotel experience are desirable.
  • An entrepreneurial and creative mindset, comfortable taking charge of projects and expanding responsibilities.
  • Outstanding social and PR skills to develop strong customer engagement.
  • Experience in high-volume and high-quality banquet, outdoor catering, all-day dining, theme bars, fine dining, and nightlife management.
  • Experience in restaurant concept creation, OSE sourcing.
  • Media-friendly, with ability to work closely with marketing teams to promote Food and Beverage.

Informações Adicionais

  • Quantidade de Vagas 1
  • Jornada Não Informado
 

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