We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Sous Chef.
Resoponsibilities
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
- Be able to consistently produce products that are of the highest quality.
- The Sous Chef is responsible in overseeing Daily Production Sheets and reviewing the Event Orders on a Daily Basis for their assigned outlet.
- Sous Chefs actively participate in training of culinary skills to junior colleagues.
- Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- To promote teamwork between kitchen Team and colleagues of all other departments
- Sous Chefs ensures overproduction and food waste is kept to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenses.
- Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Maintain proper rotation of product in all chillers to minimize waste/spoilage, using FIFO Rules by maintaining a valid Food Handlers Certificate.
- Ensure storeroom requisitions are accurate and delivered in a timely manner.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Have full knowledge of all banquet menu items.
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Sous Chefs are responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations.
- Perform other duties as assigned by Kitchen Managers.