Fairmont The Norfolk – Junior Sous Chef.

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Junior Sous Chef

Do you have an appetite for career progression and ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team. We are waiting for you !

What is in it for you:

  • Employee benefit card offering discounted rates in Accor worldwide
  • Learning programs through our Academies and the opportunity to earn qualifications while you work
  • Opportunity to develop your talent and grow within your property and across the world!
  • Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21 

What you will be doing:

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

  • Oversees daily kitchen operation and sets direction of Culinary department
  • Contribute to and execution of preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
  • Ensuring proper inventory control and ordering practices are utilized
  • Meeting or exceed goals as identified through employee engagement surveys and hotel culture
  • Leading initiatives to guarantee Guest Satisfaction Scores, LQA and Reputation performance score are overachieved
  • Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
  • Executive Sous Chef will ensure the kitchen is maintained in optimum condition according to local health and safety laws and Fairmont/Accor standards
  • Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
  • Instrumental in running a department that meets Health & Safety committee objectives
  • Delegation, planning and communication with subordinate culinary leaders
  • Will be the key player in menu development and implementation of banquet, restaurant and lounge menus with consideration to concept, food trends, Guest Satisfaction results & food cost
  • Lead kitchen and department head meetings

Your experience and skills include:

  • Minimum of 10 years hospitality experience with 5 years’ experience at the management level with luxury and large hotel experience
  • Experience working in remote locations
  • Valid trade qualifications
  • Exceptional organization skills to manage a large banquet and event operation
  • Excellent oral and written communication skills
  • A team player with the ability to train, coach and motivate employees.
  • Product and quality obsessed with good knowledge in menu engineering and design.
  • Previous experience scheduling of a large culinary team
  • Proficient understanding of labor costs and productivity
  • Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
  • Understanding of safe work practices and initiatives to reduce or eliminate accidents
  • Self-motivated, detail oriented and well organized with creative flair

How To Apply





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