Executive Sous Chef at Serena Hotels

Job Purpose

• The Executive Sous Chef is responsible for assisting the Executive Chef in overseeing all kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration.

KEY RESPONSIBILITIES

• Ensure the food production strategy is understood in all sections of the kitchen.
• Participate in conducting the food product and offerings SWOT analysis.
• Ensure food offer and cuisine is in line with set benchmarks.
• Train staff on standards required to meet international certification in quality assurance (LQA, SGS, HACCP, OSHA etc.)
• Develop menus that are consistent to the food production food concepts.
• Ensure consistency in food preparation by ensuring all menus have recipes in accordance with Serena recipe standards.
• Demonstrate food product knowledge, preparation, and presentation.
• Ensure adherence to product specifications for food production supplies.
• Demonstrate creativity in food offers, production methods and food presentation in all areas of the kitchen.
• Ensure showmanship in food preparation and presentation.
• Update SOPs and ensure adherence in all food production areas.
• Ensure effective food safety management programmes and initiatives in the kitchen
• Identify and explore new trends in food offers that contribute to high yield.
• Identify and explore food offers that attract high end market segment.
• Ensure that food merchandising and presentation is in line with modern trends in all food outlets areas.
• Implement action plans derived from financial performance meetings to improve profitability in food production.
• Coordinate performance planning and reviews for the kitchen brigade
• Outline culinary skills capacity building initiatives and programs.
• Responsible for all staff relations management, communication, and discipline

MINIMUM QUALIFICATIONS:

• Degree or Diploma from KUC (Kenya Utalii College) or an accredited university in Culinary Arts
• 6 years of work experience in Food & Beverage management gained from a 5-star international property.

SKILLS AND PERSONAL ATTRIBUTES

• Effective written and verbal communication skills communication skills
• Exceptional people management skills and be able to inspire others.
• Ability to lead, inspire and motivate a team to achieve organizational goals.
• Creative mind that can lead continual change initiatives for improved food products, solutions, and experiences.
• Financial acumen
• Excellent guest service skill and customer focus
• Problem solver
• Strong organizational and organizational skills, with the ability to perform well in a fast-paced environment.
• Flexibility to work for long hours, weekends, and holidays