Job Description
Executive Sous Chef
Every memorable dining experience at Movenpick Hotel & Residences, Nairobi begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Reporting to the Executive Chef as Executive Sous Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Movenpick Nairobi. Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.
What is in it for you:
Competitive Salary
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Oversee the day to day operations of the Culinary Department to ensure guest satisfaction in all Venues and all Events functions in the hotel
Assist the Executive Chef in recruiting, managing, supporting and training of our Culinary Leaders and Colleagues.
Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results
Liaise on all events with Food and Beverage Managers (Banquets, Venues, Stewarding) and Conference Service Managers
Oversee a comprehensive and industry leading culinary apprenticeship program
Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food
Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely
Ensuring that the kitchen work area is clean, organized and that the equipment is functional
Promote teamwork and morale within the kitchen and with all other departments.
Responsible for the kitchen operation in the absence of the Executive Chef
Qualifications
Your experience and skills include:
Experience in a senior culinary leadership role for a minimum of 5 years in a comparable property.
Diploma in Culinary Arts or related field.
Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
Current on all culinary trends and active in the furthering of his/her or her own culinary development.
Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
Proven financial planning skills with the ability to analyze data and trends and implement strategies for improvement.
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