Company Description Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations – places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences. Job Description Actively share ideas, opinions and suggestions to improve the environment and menus. Meet guests and wedding planners and design special menu for events and weddings. Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards. Communicate effectively with the rest of the team and thrive for guest feedback. Ensure all kitchen colleagues are aware of standards & expectations. Maintain and enhance the food products through creative menu development and presentation. Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines. Control outlet food cost, through menu engineering, production efficiencies, and food waste. Coach and mentor sous chefs and culinary colleagues. Conduct corrective disciplinary action forms and documentation as needed. Complete daily temperature log books and ensure FIFO of all received goods. Adhere to and follow ALLSAFE health and safety protocols; ensure all colleagues are trained and held accountable for the set standard. Place work orders for items needing repair. Other duties as assigned. Qualifications Diploma Certification in a Culinary discipline an asset. A passion for food, desire to further develop culinary and leadership skills. Ability to work well under pressure in a fast paced environment. Ability to work cohesively and collectively as part of a team. Minimum 3-4 years experience in chosen specialty. Additional Information Our commitment to Diversity & Inclusion : We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. #J-18808-Ljbffr