Executive Chef at Mövenpick Hotels & Resorts

Job description

Experience Nairobi in our 5-star hotel that charms with its African design, uplifting atmosphere, open spaces, cool features and panoramic views. Situated in the popular Westlands district, Mövenpick Hotel & Residences Nairobi is the perfect base to explore Kenya’s capital while staying for business or leisure in 276 spacious rooms, suites and residences.

We are currently looking for a Executive Chef Mövenpick Hotel & Residences Nairobi.

Key responsibilities

• To oversee the kitchen and stewarding operations of the Hotel
• Ensure all menus are accurately costed, have standard recipes and presentation photos
• All new menu items to include service staff education and tasting
• In conjunction with the Food & Beverage Manager look at new potential revenue streams including outside catering opportunities.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
• Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absence
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Full compliance with local municipality HACCAP standards and certification.
• To interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Ensure that staff scheduling is done effectively and in line with business demands
• Train and develop the kitchen and stewarding team in the departmental operating standards
• To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
• Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions
• Implement checks and controls for each and every food delivery for quality and proper storage
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction