Sous Chef

• To assist in the design and delivery of new menu concepts.
• To manage and oversee the smooth running of the day-to-day operation in the kitchen in conjunction with the Senior Chefs.
• To maintain consistently high standards and quality across all areas of the food operation.
• To be involved in the training and coaching of team members.
• To monitor team efficiencies and review on a regular basis.
• Maintain purchasing, receiving and food storage policies and procedures.
• To understand the agreed targets on food cost, payroll and wastage as per departmental budgets.

• Minimum 2 years’ experience in a similar senior role within a 4-5 property.
• A creative flair and passion for cooking with local, fresh, seasonal and quality ingredients.
• Strong team leadership and organisational skills are essential.
• HACCP Qualification.
• A ‘can do’ attitude towards training, developing and motivating the culinary team.
• Excellent attention to detail and consistency in producing high standards of food at all times.
• Be courteous and focused on providing a consistently high standard of customer service.
• The ability to multi-task in fast-paced environment.
• A good command of the English Language.
• Excellent self-presentation.

• Strong team focus and team atmosphere.
• Employee benefit card offering discounted rates in Accor Hotels worldwide.
• Learning and development opportunities.
• Meals and uniform are provided.
• Free parking.
• Team-building and social events organised throughout the year in line with our successful Awards and Recognition Scheme.
• Training is provided both on-the-job and through organised training seminars with both internal and external trainers.

Fairmont