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.
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