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  • Posted: Jan 21, 2025
    Deadline: Not specified
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    The Fairmont Norfolk is a historic hotel in Nairobi, Kenya and is owned by the luxury hotel chain, Fairmont Hotels and Resorts. The hotel has 170 rooms, 4 restaurants, and consists of 5 main blocks, each ranging from 1 to 2 stories high. The hotel has a signature Tudor style of architecture that has been maintained since its original construction.
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    Sous Chef

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

    • Lead, mentor and train the culinary team in your jurisdiction.
    • The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
    • Support the Cluster Executive Chef with administrative responsibilities i.e. scheduling, payroll, etc.
    • Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
    • Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
    • Train, discipline, supervise and organize all kitchen personnel on a regular basis.
    • Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
    • Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings.
    • Supervise the maintenance and cleanliness of all food preparation equipment.
    • Develop and ensure a safe working environment for people to work.
    • Communicate with the Cluster Executive Chef on a regular basis the activities and result of the kitchen.

    Qualifications

    Your experience and skills include:

    • Previous leadership experience in the culinary field required
    • Diploma Certification in a Culinary discipline an asset
    • Computer literate in Microsoft Window applications required
    • Strong interpersonal and problem solving abilities
    • Highly responsible & reliable
    • Ability to work well under pressure in a fast paced environment
    • Ability to work cohesively as part of a team
    • Ability to focus attention on guest needs, remaining calm and courteous at all times
    • Service focused personality is essential and previous leadership experience required
    • Proven ability to build and maintain good relationships with all stakeholders
    • Communicate thoughts, actions and opportunities clearly with strong networking skills
    • Ability to lead by example, believe in a strong team culture and set the scene for high performance
    • Previous experience with a Union environment is an asset 

    go to method of application »

    Commis Chef

    What you will be doing:

    Reporting to the Sous Chef or his designate. Responsibilities and essential job functions include but are not limited to the following

    • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
    • Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
    • Actively share ideas, opinions and suggestions in daily shift briefings
    • Ensure all kitchen Colleagues are aware of standards and expectations
    • Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
    • Continually strive to improve food preparation and presentations
    • Maintain proper rotation of product in all chillers to minimize wastage/spoilage
    • Have full knowledge of all menu items, daily features and promotions
    • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
    • Follow kitchen policies, procedures and service standards
    • Follow all safety and sanitation policies when handling food and beverage

    Qualifications

    Your experience and skills include:

    • Previous experience in the Culinary field required
    • Journeyman’s papers or international equivalent an asset
    • Diploma Certification in a Culinary discipline an asset
    • Strong interpersonal and problem solving abilities
    • Highly responsible & reliable
    • Ability to work well under pressure in a fast paced environment
    • Ability to work cohesively as part of a team

    Method of Application

    Use the link(s) below to apply on company website.

     

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