will inspire your team not only to ensure exceptional culinary creations, but also to grow their careers with Accor. Now is your time to Expire Limitless Possibilities.
What’s in it for you?
Employee Discount Travel Program
Opportunity to develop your talent and grown within the Company and across the globe!
Ability to make a difference through our Corporate Social Responsibility activities such as Planet 21
Summary of Responsibilities :
Be innovative, detailed oriented, quality conscious and aligned with culinary trends in both presentation and preparation.
Ability to cook memorable meals using seasonal and local products.
Lead menu creation for both outlets and catering operations.
Oversee daily operations of the Kitchen department, including the following culinary areas : Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding
Participate in media and community opportunities to showcase food and beverage products and promote the hotel as well as Fairmont Hotels & Resorts
Maintain complete knowledge of and comply with all departmental policies / service procedures / standards.
Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments.
Be familiar with all Hotel services / features and local attractions / activities to respond to guest inquiries accurately.
Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas
Coordinate the purchase / product inventory of all food.
Guide and manage the Stewarding department with the assistance of the Executive Steward
Proper handling / storage of all food items in accordance with standards
They will coordinate the purchase / product inventory of all food
Certification from a recognized culinary institute
5 to 6 years progressive work experience in a large hotel, or large freestanding restaurant as Executive chef
Strong financial and business acumen
Fluency in English & Spanish, both verbal and non-verbal