About the job
- Oversee the continuous training and development of kitchen staff, conducting performance reviews and implementing disciplinary measures as necessary.
- Manage staff scheduling effectively while monitoring staffing levels in alignment with budgetary forecasts.
- Innovate and design creative menus that align with the restaurant's overall concept and vision.
- Coordinate with suppliers and food stores to ensure proper food rotation and inventory management.
- Identify opportunities to boost food revenue, reduce kitchen expenses, and enhance departmental efficiency while maintaining high guest satisfaction levels.
- Assume responsibility for kitchen operations in the absence of the Executive Chef and Executive Sous Chef.
- Ensure kitchen safety and sanitation standards are upheld, and that all kitchen equipment is properly maintained.
- Maintain departmental standards in accordance with Fairmont Hotels and Resorts’ core values.
- Facilitate effective collaboration between kitchen and service outlets.
- Create unforgettable dining experiences for guests, ensuring their satisfaction and comfort.
- Maintain a clean and safe working environment, actively participating in health and safety initiatives.
- Comply with all environmental policies and sustainability initiatives of the hotel.
- Perform other tasks as assigned by management.