Open Roles at Fairmont Hotels & Resorts

Job Description

The Chief Steward is responsible for overseeing and managing all stewarding operations to ensure a hygienic, safe, and efficient kitchen environment. This critical role encompasses the maintenance and sanitization of all kitchen areas, proper handling and care of equipment, utensils, and tableware, and strict adherence to hygiene and food safety standards. The position requires close collaboration with the Culinary and Food & Beverage teams to support seamless daily operations and uphold the highest cleanliness and hygiene standards across all outlets.

• Implement and enforce rigorous cleanliness and sanitation protocols throughout all kitchen areas and food service outlets.
• Oversee the proper handling, cleaning, and storage of all kitchen equipment, utensils, and tableware to ensure optimal functionality and longevity.
• Ensure strict compliance with all relevant health, safety, and food hygiene regulations, including regular staff training and certification.
• Develop and maintain comprehensive inventory management systems for cleaning supplies and equipment.
• Collaborate closely with Culinary and Food & Beverage management to anticipate and meet operational needs during peak periods and special events.
• Conduct regular inspections of all stewarding areas to maintain the highest standards of cleanliness and organization.
• Implement effective waste management and recycling programs to promote environmental sustainability.
• Manage and develop the stewarding team, including hiring, training, scheduling, and performance evaluations.
• Prepare and maintain accurate documentation, including cleaning logs, maintenance records, and incident reports.
• Continuously assess and improve stewarding processes to enhance efficiency and effectiveness.
• Serve as a key liaison with health inspectors and other regulatory bodies during audits and inspections.
• Manage the stewarding department budget, including cost control measures and resource allocation.

Qualifications

• A minimum of 3 to 5 years' extensive experience in a comparable role within a prestigious luxury hotel or resort is imperative.
• Comprehensive and in-depth knowledge of advanced cleaning procedures, proper chemical handling, and proficient operation of industrial dishwashing systems is essential.
• Possession of a valid certification in food hygiene and safety is a non-negotiable requirement.
• Demonstrated exceptional leadership abilities, superior organisational skills, and advanced problem-solving capabilities are crucial.
• Exemplary communication skills and the ability to cultivate and maintain professional interpersonal relationships are paramount.
• Proven capacity to perform effectively under high-pressure situations and thrive in a diverse, multicultural environment is necessary.
• Fluency in English is mandatory
• Unwavering commitment to flexibility in work schedules, including the willingness to work various shifts, evenings, weekends, and public holidays, is expected.

Physical Aspects of Position (include but are not limited to):

• Frequent standing and walking throughout shift
• Occasional lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps

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Job Description

We are seeking an experienced and detail-oriented Head Cafeteria Chef to lead our food service operations in Nairobi, Kenya. In this pivotal role, you will oversee all aspects of cafeteria management, from menu development and food preparation to staff supervision and quality assurance. The ideal candidate will combine culinary expertise with strong leadership capabilities, ensuring that our cafeteria delivers exceptional meals while maintaining the highest standards of food safety and operational efficiency.

• Plan, develop, and execute diverse menus that cater to varied dietary preferences and nutritional requirements
• Oversee daily food preparation, cooking, and plating to ensure consistent quality and presentation standards
• Supervise and mentor cafeteria staff, providing training, performance feedback, and motivation to maintain a high-performing team
• Implement and enforce strict food safety and hygiene protocols in compliance with local and international standards
• Manage kitchen inventory, including ordering, receiving, and storage of food and supplies
• Monitor and control food costs while maintaining quality, working within established budgets
• Maintain and troubleshoot kitchen equipment to ensure smooth operations
• Coordinate with management to address customer feedback and continuously improve service offerings
• Ensure efficient workflow and time management during peak service periods
• Maintain detailed records of inventory, expenses, and staff performance
• Collaborate with other departments to understand organizational needs and special event requirements

Qualifications

• Proven experience as a Head Chef or similar leadership role in a cafeteria or food service environment
• Advanced culinary skills with expertise in food preparation, cooking techniques, and menu development
• Strong knowledge of food safety regulations, hygiene standards, and sanitation practices
• Demonstrated experience in staff supervision, training, and team management
• Proficiency in inventory management and cost control
• Excellent organizational and time management skills
• Strong interpersonal and communication abilities
• Problem-solving mindset with the ability to make decisive decisions
• Experience with food service equipment operation and maintenance
• Familiarity with institutional or corporate cafeteria operations
• Knowledge of nutritional standards and dietary accommodations
• Ability to work collaboratively with cross-functional teams
• Flexibility and adaptability in a fast-paced environment

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift
• Occasional lifting and carrying up to 30 lbs.