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Jr Sous Chef - Pasta & Hot

Maharashtra, India (On-site)

Jr Sous Chef - Pasta & Hot

2 Months ago • 3-5 Years • Operations

About the job

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Job Description

This role requires a Jr Sous Chef with 3+ years of culinary supervision experience in large quantity food preparation, strong leadership skills, and excellent knowledge of quality food operations. The ideal candidate will be passionate about teamwork, have a keen eye for detail, and excel in guest service.

Must have:

Culinary Supervision
Large Quantity
Food Preparation
Team Leadership

Good to have:

Menu Planning
Inventory Control
Supply Management
Training Team

Perks:

Diversity & Inclusion
On-site Full-time

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About the job

Company Description

Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations – places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.

Job Description

As a Jr Sous Chef you will be reporting directly to the Chef De Cuisine. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of dishes. The Jr Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

Qualifications

College degree in Hotel Management or related culinary degree

At least 3 years of industry and culinary supervisor experience

Previous experience training team members in large quantity food preparation.

Excellent knowledge of quality food operations.

Passion for leadership and teamwork

Eye for detail to achieve operational excellence

Excellent guest service 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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About The Company

Accor

8 Active Jobs

We are Accor

We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world.

We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts.

Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.