Vaga de parceiro

Sous 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

  • Job Description Maintain ongoing training and development of employees, conduct employee performance reviews, and disciplinary actions.
  • Ensure appropriate staff scheduling and monitor staffing levels in conjunction with budgets and forecasting.
  • Create and design menus, maintaining the overall restaurant concept.
  • Liaise with food stores to ensure 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 the absence of the Executive Chef and Executive Sous Chef.
  • Oversee the safety and sanitation of the kitchen, ensuring all equipment is maintained and in good condition.
  • Maintain departmental standards according to 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: At least 5 years of practical and managerial experience in the respective department.
  • Foreign Language: Intermediate level English proficiency.
  • Courses and Training: Attendance in relevant courses and seminars.
  • Computer Literacy: Basic applications.
  • Skills: Excellent command of products and cooking techniques, responsible for business development, advanced knowledge of kitchen sections and processes, and knowledge of local or international cuisine.
  • Additional Information Highly energetic and excited about the challenges of a large, versatile resort.
  • Minimum of 7-8 years experience in a culinary leadership role.
  • Valid trade qualifications required.
  • Passion for food and desire to develop culinary and leadership skills.
  • Effective supervisor and trainer.
  • Innovative, detail-oriented, and quality-conscious.
  • Active interest in new trends in presentation and preparation.
  • Self-motivated with decision-making abilities.
  • Demonstrates initiative, multitasking, and ability to 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 shifts.

Informações Adicionais

  • Quantidade de Vagas 1
  • Jornada Não Informado
 

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