Head Butcher at Fairmont Hotels & Resorts

Head Butcher

Engaging service, delicious cuisine and distinctive surroundings make every moment at Fairmont Hotels & Resorts a truly memorable affair. Showcase your culinary skills and passion for quality as Sous Chef, where you will delight guests with the exceptional fare you create.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21 

What you will be doing:

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback

Your experience and skills include:

• Reading, writing and oral proficiency in the English language
• High school and culinary school training.
• HACCAP knowledge

Note: Successful candidates must be legally eligible to work in Kenya.

Your team and working environment:

Fairmont The Norfolk Hotel has played a leading role in Kenya’s colorful history, and continues to be Nairobi’s finest and best-known luxury hotel. The town and later the modern city of Nairobi grew up around Fairmont The Norfolk hotel, which boasts 170 guest rooms and suites, and still has its own private tropical gardens. The hotel is still the traditional starting point for safaris and the Lord Delamere Terrace is modern Nairobi’s most famous meeting place, where drinks and light meals are served continuously from morning until midnight.