Sous Chef at Fairmont Hotels & Resorts

About the job

Reporting to the Executive Sous Chef, the Sous Chef will coordinate, plan and supervise the production, plating and presentation of the food at all events in a cost effective, safe manner to meet/exceed customer expectations and attract future business.

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

• Review daily function notices, allergy notices, and weekly forecasts and communicate with staff through regular departmental meetings. Be proactive when dealing with allergies.
• Knowledge of all kitchen stations, allocate staff and/or assist in peak periods as needed
• Lead the culinary team, ensuring all staff maintain a safe and injury free workplace by following Safe Work Practices, complying with all Sanitation and Health and Safety standards, and ensuring the safe operation of all kitchen equipment
• Review menu standards and recipes - update Cooks and Service staff on features and offerings for day
• Producing meals of the highest quality, exceeding our guest's expectations. Ensure food preparation and presentation standards are upheld and prepared according to the specified menus and daily function notices.
• Ensure all food and operating supplies are ordered, delivered and available for day/evening operation.
• Ensure daily food costs and payroll management are in line with forecast and budget allocations
• Continually promote professional work habits, good relationships with other hotel departments, and rewarding a job well done.
• Collaborate with both front line Outlet Manager and Servers to ensure respectful and cohesive focus on all aspects of an outstanding Guest dining experience.
• Ensure action plans from Colleague Engagement Survey are established and achieved.
• Participate in the weekly Chef's meeting - advising updated operational deadlines, successes and challenges
• Work within budgeted guidelines, and take responsibility for the minimization of: Labour costs, food costs, food waste, and additional expenses - monitor, track and adjust according to forecasted updates.
• Create menu standards, complete with pictures and recipes
• Ensure all equipment is in working order - process repairs or replacements in timely fashion to avoid negative operational impact.

Your Experience And Skills Include

• Highly energetic and excited about the challenges that a large and versatile resort offers
• Minimum of 7-8 years’ experience in a culinary leadership role
• Diploma level formal training in culinary
• A passion for food and desire to further develop culinary and leadership skills
• An effective supervisor and trainer
• Innovative, detail-oriented and quality conscious
• Actively seeking knowledge of new trends in presentation and preparation
• Self‑motivated, with the ability to make effective decisions
• Demonstrates initiative, and the ability to multitask and work with minimal supervision
• Ability to maintain high service levels under pressure
• Physically fit to lift trays repeatedly, stand and walk for the duration of the shift.
• Ability to consistently stand and walk through out shift

Your Team And Working Environment

• Fun-loving, Vibrant & passionate to grow with us
• The environment has magnificent views of majestic Mount Kenya, the Fairmont Mount Kenya Safari Club has 120 luxurious appointed guest rooms, set in over 100 acres of landscaped gardens, and offer a unique blend of comfort

Our Commitment To Diversity & Inclusion

• We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.