Junior Sous Chef
Fairmont Hotels & Resorts
Fairmont Royal Palm Marrakech, Marrakech, Morocco
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Junior Sous Chef Everymemorable dining experience at Fairmont Hotels and Resorts begins behind thescenes with our Culinary team’s commitment to safe, efficient operations andexceptional cuisine.

As Junior Sous Chef, your expertise in recipe developmentelevates our menus while your leadership inspires and fosters our Culinarytalent.

Hotel Overview :

The hotel features opulent guest rooms and suitesoverlooking our 18-hole Golf Course and the Altlas Mountains. Indulge in one ofour six eclectic restaurants and bars offering local and international cuisine,a 2,000 sqm swimming pool, a 3,500 sqm Spa in collaboration with Clarins whichoffers the ultimate escape and relaxation.

The Kids Club promises our littleones a world of discoveries, and a Sports Centre to ensure you remain fit whileon the road.

Summer of responsabilities :

Reporting to the Executive Chef, responsibilitiesand essential job functions include but are not limited to the following :

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues ;
  • Manage the IRD Kitchen in the absence of the Executive Chef ;
  • Create all food menus with the guidance of the Executive Chef ;
  • Complete daily market lists to ensure quality food ordering while maintaining budgeted costs ;
  • Meet with Storekeepers to ensure quality & par levels are maintained ;
  • Conduct daily shift briefings with all Sous Chefs ;
  • Ensure all kitchen Colleagues are aware of standards and expectations ;
  • Liaise daily with Sous Chefs to keep open lines of communication regarding guest feedback ;
  • Balance operational, administrative and Colleague needs ;
  • Ensure proper staffing and scheduling in accordance to productivity guidelines;
  • Follow kitchen policies, procedures and service standards ;
  • Follow all safety and sanitation policies when handling food and beverage ;
  • Other duties as assigned.
  • Qualifications :

  • Previous leadership experience in the culinary field required
  • Journeyman’s papers or international equivalent required
  • DiplomaCertification in a Culinary discipline an asset
  • Proven track record of cost control including food, equipments, labour and wastage to meet the goals and the hotel’s financial goals
  • Computer literate in Microsoft Window applications required
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
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