Executive Sous Chef at Fairmont Hotels & Resorts
- Kenya
- Permanent
- Full-time
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Manage all Kitchens in the absence of the Cluster Executive Chef
- Create all food menus with the guidance of the Cluster Executive Chef
- Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
- Meet with Storekeepers to ensure quality & par levels are maintained
- Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
- Conduct daily shift briefings with all Sous Chefs
- Ensure all kitchen Colleagues are aware of standards and expectations
- Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
- Balance operational, administrative and Colleague needs
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
- Previous leadership experience in the culinary field required
- Journeyman's papers or international equivalent required
- Diploma Certification in a Culinary discipline an asset
- Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel's financial goals
- 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
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