Meet daily with Executive Chef / Executive Sous Chef to communicate daily operational challenges successesAttend daily Food Beverage line – up in the absence of Sous ChefPromote a fun, professional and disciplined work environmentSupport/coach/lead motivate kitchen colleagues managersActively share ideas, opinions suggestions in weekly Sous Chef meetingEnsure all kitchen colleagues managers are aware of standards expectationsEnsure proper weekly annual vacation scheduling of all kitchen colleagues while maintaining The Fairmont Dubai’s quality standardsImplement HACCP standards in the hotel with the assistance of the Executive Sous Chef, Hygiene Officer and its members.Ensure proper hygiene as per Abu Dhabi Municipality, promote Health and Safety at all timesEnsure all grooming, spot check and temperature control sheets are filled as requiredComplete monthly one on one’s, probation annual reviews of kitchen managers as requiredConduct daily walk through to ensure proper cleanliness and follow - upEnsure consistent on-the-job training sessions for culinary colleagues managers are maintainedLiaison daily with Outlet Managers to keep open lines of communication guest feedbackStrive to improve all food preparations, presentations menu selectionsStrive to achieve and surpass JD Power targets with kitchen colleaguesCo- chair monthly EES committee meetings with colleagues to address colleague EES issuesCreation of all food menu’s for outletsContinually expand on our current food product to lead our colleagues to the next level