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

Sous Chef

Job Description