Fairmont Hotels & Resorts
4.2 out of 5 stars.
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Fairmont Hotels & Resorts Employee Reviews for Executive Chef

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Good place to work you have been provided with all that you need. Great teams and great client experience.The clear policies are cleary set and easy to follow.The items needed to get your job done is delivered on time
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Oversaw all food operations at Globe@YVR Restaurant and Lounge as well as banquets and in room dining. Implemented and costed menus focusing on profit margins as well as productivity. Oversaw 35 kitchen staff, food preparation and cooking activities. Researched and responded to trends in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development. Recruited and hired staff, supervised their activities and instructed cooks in preparation, cooking, garnishing and presentation of food. Member of the Executive Committee.
Pros
Amazing team
Cons
People left and vision changed
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always start day at 6am and end at 9pm learned a lot about organisation as it is a very busy place (revenue par month form may to november 1.300000$ very good managment very good training for staff and managers co-workers very professional it a dream to work in a brigade with so much professionals who are very conscient of their jobs for the pleasure of the guest it has been a pleasure form the beguining no hard time the most enjoyable the guest kitchen class and the commis class and recieve trainees form the shcool
Pros
the formation and attentions from the company
Cons
longs hours but with the atmpsphere you dont even remember the time
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