Junior Sous Chef

Company Description

Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. We know that to offer our guests the best, we first need to offer our employees the best. That is why you'll find exceptional work opportunities throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific, as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London's The Savoy, New York's The Plaza and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment: we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for responsible tourism practices and an award-winning Green Partnership program. An exciting future awaits!

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

Scope of position:

To coordinate and ensure the smooth and efficient flow of the culinary operations in Kitchens. Maintain and enhance the food products through creative menu development and presentation. Always act in a professional manner and promote the company’s Mission, Vision and Values through example. Strive to exceed guest expectations and take the culinary team from good to great.

Responsibilities:

1. Conduct daily shift briefings to kitchen colleagues.
2. Promote a fun, professional and disciplined work environment.
3. Lead by example in line with Cape Grace's Mission, Vision & Values.
4. Support, coach, lead and motivate cold kitchen colleagues.
5. Actively share ideas, opinions and suggestions in weekly Sous Chef meetings.
6. Ensure storeroom requisitions are accurate to minimize repeat visits.
7. Ensure all cold kitchen colleagues are aware of standards and expectations.
8. Ensure proper weekly and annual vacation scheduling of all kitchen colleagues while maintaining Cape Grace quality standards.
9. Promote health and safety at all times.
10. Ensure proper hygiene as per municipality regulations.
11. Ensure all grooming, spot check and temperature control sheets are filled as required.
12. Complete monthly one-on-ones, probation and annual reviews as scheduled.
13. Maintain cleanliness and proper rotation of product in all chillers.
14. Maintain consistent on-the-job training sessions for culinary colleagues.
15. Liaison daily with Outlet Managers to keep open lines of communication and guest feedback.
16. Daily checking of all buffet setups to ensure appropriate equipment, food and staffing are in place and on time.
17. Creation of daily breakfast, lunch and dinner buffet menus according to guest preferences.
18. Maintain and improve all food preparations and presentations.
19. Maintain and improve all cold amenity preparations and presentations.
20. Provide consistent buffet item rotation and quality.
21. Actively recruit talent to broaden Fairmont Cape Grace's skill set.
22. Ensure buffet turnaround is done on time.
23. Actively seek ways to enhance speed of service for all IRD orders.
24. Conduct monthly EOS committee meetings to address colleague EOS issues.
25. Strive to improve J.D.P results for Food Quality in I.R.D.
26. Perform any other reasonable duties as required by the department head.

Qualifications

1. Fluent in the English language (verbal & written), second language is an asset.
2. Matric and registered level 3 Culinary Diploma.
3. International experience advantageous.
4. Minimum of 4 years progressive management experience in a luxury hotel kitchen or related field.
5. Computer literate in Excel, Word, Outlook, Materials, and email.
6. Analytical and conceptual thinking ability and implementation skills.
7. Must be flexible in terms of working hours.
8. Must be physically fit.
9. Must have great leadership and communication skills.
10. Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
11. Must maintain composure and a level head under pressure.
12. Must be able to handle a multitude of tasks in an intense, ever-changing environment.
13. Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary.
14. Must possess outstanding guest service skills.

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.