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Job Description

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Oversee the Culinary operations at Fairmont The Norfolk whilst supervising Fairmont Mara Safari Club , to ensure that the departments are always striving to exceed our guests, owners and shareholders expectations. Ensure that the product is of highest possible quality with regards to preparations, presentations and menu selection. To effectively lead our culinary department, recruiting and developing a team of professionals who will continually strive to be the best.

Summary of Responsibilities: Reporting to the General Manager, in liaison with the General Managers for Fairmont Mara Safari Club , responsibilities and essential job functions include but are not limited to the following:

• Consistently offers professional, engaging and friendly service
• Meet daily with Culinary Management to communicate daily operational challenges & successes.
• Promote a fun, professional and disciplined work environment.
• Lead by example using Fairmont’s Mission, Vision & Values.
• Support/Coach/Lead & Motivate kitchen colleagues & managers.
• Chairs weekly Sous Chef meeting.
• Ensure all kitchen colleagues & managers are aware of standards & expectations.
• Ensure proper weekly & annual vacation scheduling of all kitchen colleagues.
• Ensure proper hygiene and Health Authority, promoting Health and Safety at all times.
• Ensure that safe catering requirements are met.
• Conduct daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness.
• Strive to improve all food preparations, presentations & menu selections
• Attend CES committee meetings with Sous Chefs and colleagues to address colleague colleague engagement survey (CES) issues and create action plans to improve results.
• Approve all food menus including Banquet, In room dining, and Outlets.
• Actively walk the hotel to ensure all Outlets and Banquet rooms exceed Fairmont standards in terms of food quality & set – ups
• Interact closely with Catering Department to assist in meal co-ordination while meeting with clients.
• Ensure all VIP & Royal visits are handled and prioritized properly.
• Continually expand on our current food product to lead our colleagues to the next level.
• Strives to increase all hotel guest satisfaction survey results. Attends guest satisfaction survey communication meetings for food quality, menu content & timeliness of service.
• Keep current on new trends in the market place.
• Ensure that the Culinary Managers utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance.
• Strive to achieve monthly labour and food cost budget.
• Minimize wastage/spoilage in all kitchen areas.
• Strive to ensure that projects are completed by assigned deadlines. Conduct spot checks of hotel suppliers and other companies that would like to supply the hotel.
• Conduct meeting with food suppliers, review products, prices, quality, delivery, etc.
• Maintains staffing guidelines, as to yearly budgets/business, hires, disciplines, terminates if required.
• Attends hotel/division/leader meetings.
• Strives to gain “A” rating in the country.
• Maintains storeroom par level and realize the importance of food turnovers.
• In conjunction with the Chief Steward, maintain the china, glassware and silver inventories.
• Hold performance reviews with the Executive Members of the culinary department.

Qualifications:

• Minimum 3 years experience as an Executive Sous Chef in a 5 star luxury property
• Great and proven leadership skills
• Fine Dining and Banqueting experience in a 5 star luxury property is a must
• Have a strong working knowledge of International Cuisine.
• Ability to create great guest experiences with a beautiful, vast and extensive space
• Experience working in Europe, Middle East or Asia an asset
• Proven track record of cost control including food, equipments, labour and wastage to meet the food quality goals and the hotel’s financial goals.
• Enthusiastic and with an outgoing personality who is very guest driven
• Demonstrate real passion for menu planning and leadership
• Strong understanding of HACCP
• Accreditation from a recognized Culinary School

Visa Requirements: We will assist successful applicants with the work visa process.

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Summary of Responsibilities:

Reporting to the Assistant Front Office Manager, responsibilities and essential job functions include but are not limited to the following:

• Responsible for the delivery of Guest’s to their room, luggage, messages and any other items for delivery within the Hotel
• Consistently offer professional, friendly and engaging service
• Ensure the timely and efficient transfer of luggage to and from the guest’s room
• To ensure the guest is familiar with their room upon arrival ie. temperature control
• Maintain a presence in the Lobby when not delivering luggage to guest rooms, offering assistance to Guests, under the direction of the Bell Captain
• Assist guests regarding hotel facilities in an informative and helpful way
• Follow department policies, procedures and service standards, including all safety policies
• Other duties as assigned

Qualifications:

• Previous customer related experience an asset
• Excellent communication skills and a professional presentation
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position include but are not limited to the following:

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

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