Your Fairmont Journey Starts Here:
Are you 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
Responsibilities and essential job functions include, but are not limited to, the following:
1. Showcasing your artistic culinary talents through your menu design
2. Leading the local market restaurant industry with trend-setting food offerings
3. Striving to advance knowledge, skills, and abilities and consistently sharing the same with others
4. Making key operating decisions that impact the F&B offering for the restaurant
5. Training a team of diverse and professional colleagues to deliver on our dining experience
6. Responsible for the food culture and food safety of the banquets
7. Being a key leader in the hotel operations team
8. Overseeing daily culinary operations and setting direction for the team and menu
9. Working in conjunction with the PR and Marketing team to grow revenues via social and other marketing campaigns
10. Preparation of financial forecasts and budgets for the Banquet team including ordering of product and scheduling of team members
11. Ensuring proper inventory control and ordering practices are utilized
12. Setting and overseeing the goals as identified through employee engagement surveys
13. Leading initiatives to guarantee Guest Satisfaction Scores are achieved
14. Training and development of culinary team members with emphasis on team leads, food presentation, and preparation methods
15. In conjunction with other leaders, the Chef de Cuisine will ensure the kitchen is maintained in optimum condition
16. Instrumental in running a department that meets Health & Safety committee objectives
17. Supporting and providing direction for menu development and implementation with consideration to banquet concept, food trends, Guest Satisfaction results, and food cost
18. Actively involved in kitchen and department head meetings
Qualifications
1. Creative, self-motivated, detail-oriented, and well organized
2. Product and quality obsessed with good knowledge in menu engineering and design
3. A team player with the ability to train, coach, and motivate employees
4. Experience leading a fast-paced culinary operation
5. Strong leadership and communication skills
6. Previous experience scheduling a large culinary team
7. Understanding of labor costs and productivity
8. Versed in calculation of food cost; experience with conducting food inventories and understanding of inventory turnover
9. Minimum 3 years in a similar role
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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