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

• Actively interact with guests at tables
• Conduct daily shift briefings to Frankie’s kitchen colleagues
• Has a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
• Promote a Fun/ Professional and Disciplined work environment
• Lead by example using Fairmont’s: Mission, Vision & Values
• Support/Coach/Lead & motivate Frankie’s kitchen colleagues
• Actively share ideas, opinions & suggestions in daily Sous Chef meeting
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Ensure all kitchen colleagues are aware of standards & expectations
• Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Hotel’s quality standards
• Promote Health and Safety at all times
• Ensure proper hygiene as per Abu Dhabi Municipality
• Ensure all grooming, spot check and temperature control sheets are filled as required
• Complete monthly one on one’s , probation & annual reviews as scheduled
• Maintain cleanliness and proper rotation of product in chillers and dry store.
• Minimize wastage/ spoilage
• Maintain consistent on the job training sessions for culinary colleagues
• Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
• Maintain & improve all food preparations & presentations
• Maintain & improve Fairmont standards for timely delivery of food orders
• Strive to achieve and surpass JD Power targets

Performs any other reasonable duties as required by the department head.

• Minimum 2 years of Sous Chef experience in an Italian restaurant.
• Previous experience in a 5 star luxury hotel environment
• Strong understanding of HACCP
• Accreditation from a recognized Culinary School
• Proven track record of cost control including food, equipments, labor and wastage to meet the food quality goals and the hotel’s financial goals.
• Enthusiastic, outgoing personality who is very guest driven
• Demonstrate real passion for menu planning and leadership