Executive Chef

3 weeks ago

Mumbai, Maharashtra, India Accor Full time
About Fairmont

Fairmont Hotels & Resorts is a renowned hospitality group with a portfolio of over 90 extraordinary hotels worldwide. Since 1907, we have been creating magnificent, meaningful, and unforgettable experiences for our guests. Our hotels are deeply connected to the history, culture, and community of their destinations, offering engaging service, awe-inspiring public spaces, and iconic bars and lounges.

Job Description

We are seeking a talented Chef de Cuisine to lead our specialty restaurant at Fairmont Mumbai. The ideal candidate should possess a deep understanding of Asian cuisine, with a specialization in Chinese and Cantonese culinary arts. The successful candidate will be responsible for showcasing their artistic culinary talents through menu design, leading the local market restaurant industry with trend-setting food offerings, and training a team of diverse and professional colleagues to deliver on our dining experience.

Key Responsibilities
  • Showcasing your artistic culinary talents through menu design
  • Leading the local market restaurant industry with trend-setting food offerings
  • Strives to advance your knowledge, skills, and abilities and consistently shares same with others
  • Making key operating decisions that impact the F&B offering for the restaurant
  • Training a team of diverse and professional colleagues to deliver on our dining experience
  • Responsible for the food culture and food safety of the restaurant
  • Being a key leader in the hotel operations team
  • Oversees daily Culinary operation and sets direction of the team and menu
  • Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
  • Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
  • Ensuring proper inventory control and ordering practices are utilized
  • Sets and oversees the goals as identified through employee engagement surveys.
  • Leading initiatives to guarantee Guest Satisfaction Scores are achieved
  • Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
  • In conjunction with other leaders, the Chef de Cuisine will ensure the kitchen is maintained in optimum condition
  • Instrumental in running a department that meets Health & Safety committee objectives
  • Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, Guest Satisfaction results & food cost
  • Actively involved in kitchen and department head meetings
Qualifications
  • Creative, self-motivated, detail-oriented, and well-organized
  • Product and quality-obsessed with good knowledge in menu engineering and design
  • A team player with the ability to train, coach, and motivate employees
  • Experience leading a fast-paced culinary operation
  • Strong leadership and communication skills
  • Previous experience scheduling a large culinary team
  • Understanding of labor costs and productivity
  • Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
  • Minimum 5 years in a similar position

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