10 Jun 2016

Executive Sous Chef Jobs Kenya : Fairmont Hotels

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Executive Sous Chef Job At Fairmont Hotels, Kenya
The Fairmont Mara Safari Club has opened following an extensive renovation program. Surrounded on three sides by the Mara River, and on the edge of the world’s Seventh “New” Wonder of the World – the Masai Mara – Fairmont Mara Safari Club is the epitome of tented luxury. The main lodge at the center of camp hosts an indoor restaurant, bar and library with Internet access to keep the relatives up to date with safari adventures. A spacious outside deck overhangs the river and leads to a heated pool, complete with bar and private massage tents.

Executive Sous Chef Job Purpose

  • Oversee the Culinary operations at Fairmont Mara Safari Club, to ensure that the department is 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.

Executive Sous Chef Job Responsibilities

  • 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/Develop & Motivate kitchen colleagues & managers
  • Chairs weekly Sous Chef meeting
  • Communicate and ensure all kitchen colleagues & managers are aware of standards & expectations
  • Strive to achieve monthly labor and food cost budget, minimize wastage/spoilage in all kitchen areas
  • Conduct daily walk through of hotel kitchens and accompanying areas to ensure proper cleanliness and hygiene of all work stations
  • Conduct meeting with food suppliers, review products, prices, quality, delivery, etc on regular basis

Qualifications For Executive Sous Chef Job

  • Previous experience is an asset Minimum 2 years experience as an Executive Chef in a 5 star luxury hotel environment
  • Strong understanding of HACCP
  • Accreditation from a recognized Culinary School
  • Possess a strong working knowledge of International Cuisine
  • 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 with an outgoing personality who is very guest driven
  • Demonstrate real passion for menu planning, developing employees and experimenting with new trends
  • Experiences in organic farming and products an asset
  • Must have at least one year of service in current role


How to Apply

Apply HERE 

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