Are you a someone with a passion for excellence and a flair for exceptional hospitality? Fairmont Udaipur Palace invites you to embark on an unforgettable journey of luxury and join our pre-opening team.
Job Description
Maintain on-going training and development of employees, conduct employee performance reviews and disciplinary action
Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets and forecasting
Create and design menus, while keeping the overall restaurant concept
Liaise with food stores to ensure the 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 absence of Executive Chef and Executive Sous Chef
Oversee the safety and sanitation of the kitchen, while ensuring all kitchen equipment is maintained and in good condition
Maintain departmental standards in accordance with 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: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.
Additional Information
Our commitment to Diversity & Inclusion :
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
... Arts, Culinary Arts, or a related field. - Minimum 4–6 years of bakery experience in reputed hotels, resorts, or professional bakeries. - Previous experience as Chef de Partie – Bakery or Junior Sous Chef in a luxury hotel is preferred. - Strong knowledge of bread making, fermentation techniques, laminated dough, cakes, and ...
... kitchen operations and ensuring the preparation of authentic Indian cuisine with excellent quality, taste, presentation, and consistency. The role supports the Sous Chef and Chef de Cuisine in supervising the kitchen team, maintaining hygiene standards, controlling food costs, and delivering exceptional culinary experiences ...
... Management, Culinary Arts, or a related field. - Minimum 4–6 years of culinary experience with strong cold kitchen/Garde Manger exposure. - Previous experience as Chef de Partie – Cold Kitchen or Junior Sous Chef in a luxury hotel is preferred. - Good knowledge of international cuisines, cold food preparation, and presentation ...
... consistency, controlling costs, and ensuring compliance with food safety and hygiene standards as per luxury hotel requirements. Key Responsibilities - Assist the Sous Chef – Bakery in managing daily bakery production and operations. - Supervise and guide Commis Chefs and bakery associates during preparation and service. - Prepare ...
... maintaining food safety standards, controlling costs, and ensuring smooth culinary operations according to luxury hotel standards. Key Responsibilities - Assist the Sous Chef – Cold Kitchen in managing daily cold kitchen operations. - Supervise and guide Commis Chefs and kitchen associates in food preparation. - Prepare and oversee ...
... organization. - Keep the section clean and tidy. - Pass all information to the next shift. - Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef. - Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. - Assist the Chef de Cuisine in composing new recipes ...
... cleanliness of the kitchen and equipment. - Ensure that the hygiene standards are maintained by the team in accordance with set standards. - Support the Executive Chef & Sous Chef in all phases of the kitchen's operations. - Ensure HACCP procedures are followed and clear records are kept at all times. - Any matter which may ...
... cleanliness of the kitchen and equipment. - Ensure that the hygiene standards are maintained by the team in accordance with set standards. - Support the Executive Chef & Sous Chef in all phases of the kitchen's operations. - Ensure HACCP procedures are followed and clear records are kept at all times. - Any matter which may ...
... banqueting, and in-room dining - Design seasonal menus aligned with hotel positioning, guest demographics, and UAE food cost targets - Manage kitchen team including sous chefs, pastry chefs, and kitchen staff across all shifts - Control food cost percentage within budget through menu engineering, portion control, and procurement ...
Job Description - Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times - Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ...
... Responsibilities: Kitchen Planning - Plan and coordinate the activities of the team to ensure operative effectiveness. - Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef. - Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. - ...