Company DescriptionYour 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 DescriptionWhat you will be doing:Supervision of kitchen in the absence of the Executive. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.Lead team members by setting a positive example.Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.Maintain excellent presentation standards and cost control for all food and beverage outlets.Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.Work with and coordinate the work of apprentices in the preparation and production of food as required.Prepare and ensure availability of mis en place as required.Keep all working areas clean and tidy.Ensure all equipment is maintained, serviced and cleaned.Assist with preparation of rosters, ensuring that suitable and cost-effective employee levels are maintained at all times. Rosters to be authorized by the appropriate department head.Report any problems to the Executive Chef.Prepare, season and cook food as directed, meeting dietary requirements where required.Follow recipes and presentation specifications.Operate standard kitchen equipment safely and efficiently.Oversee and manage kitchen operations.Clean and organize kitchen and equipment in adherence to hygiene and safety regulations.Preserve and store foodstuffs in appropriate temperature-controlled facilities.Record food temperature.Train apprentices and other kitchen staff.Assist with menu planning and development.Stock management including ordering, rotation and wastage control.QualificationsLeadership experience within a professional kitchen environment.Demonstrated experience with dietary requirements and creating menus to suit those needs.Strong knowledge of food hygiene, HACCP management, and compliance with local health and safety regulations.Excellent communication and leadership skills.Creative culinary mind, up to date on local and international food trends.Ability to work closely with suppliers to source the best quality products.High levels of organization and time management skills.At least 3-5 years of industry and culinary management experience.Previous experience training team members.Excellent knowledge of quality food operations.Passion for leadership and teamwork.Eye for detail to achieve operational excellence.Excellent guest service skills.Additional InformationOral and written fluency in English.
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