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Role Statement Purpose: Strive to exceed guest expectations and take the culinary team from good to great. Always act in a professional manner using the company’s Mission, Vision and Values
Key Responsibilities:
Attend daily shift briefings to kitchen colleagues
Promote a fun/ professional and disciplined work environment
Lead by example using Meridian Hotel: Mission, Vision & Values
Support & motivate kitchen colleagues
Actively share ideas, opinions & suggestions in daily shift briefings
Ensure storeroom requisitions are accurate to minimize repeat visits
Perform tasks to the standards & expectations set forth
Promote Health and Safety at all times
Ensure proper hygiene as per Nairobi Municipality
Complete all grooming, spot check and temperature control sheets as required
Maintain cleanliness and proper rotation of product in all chillers
Minimize wastage/ spoilage ensure portion is well followed.
Communicate daily with supervisors to ensure open lines of communication
Complete assigned tasks in efficient and timely manner
Participate in monthly EOS committee meetings to address colleague EOS issues
Strives to improve J.D.P results for Food Quality
Act as an extension of kitchen managers to communicate food consistency & quality in all outlets.
Daily checks of all mis en place to ensure freshness & quality standards
Strive to develop as a leader by attending Meridian Managerial Courses when offered and any other courses online.
Assign and follow – up tasks as dictated by business volumes and supervisors
Actively seek tools for self-growth and development
Performs any other reasonable duties as required by the department head.
Requirements
Have a strong working knowledge of buffet and a la carte
With 4 years of culinary experience in a 5-star luxury hotel environment
Food Hygiene and Safety trained
Strong communication skills
Enthusiastic and with outgoing personality who is very guest driven
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