The Fairmont Norfolk is a historic hotel in Nairobi, Kenya and is owned by the luxury hotel chain, Fairmont Hotels and Resorts. The hotel has 170 rooms, 4 restaurants, and consists of 5 main blocks, each ranging from 1 to 2 stories high. The hotel has a signature Tudor style of architecture that has been maintained since its original construction.
Summary
Do you have an appetite for career progression and are ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team. We are waiting for you to turn moments into memories for our guests.
What is in it for you:
- 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:
Reporting to the Junior Sous Chef, responsibilities and essential job functions include but are not limited to the following;
- Conduct daily shift briefings to kitchen colleagues in absence of Junior Sous Chef & Sous Chef.
- Promote a Fun/Professional and Disciplined work environment
- Lead by example using Fairmont’s Mission, Vision & Values
- Support/coach/Lad & motivate kitchen colleagues
- Actively share ideas, opinions & suggestions in daily shift briefings
- Ensure storeroom requisitions are accurate to minimize repeat visits
- Ensure all kitchen colleagues are aware of standards & expectations
- Promote Health & Safety at all times
- Ensure proper hygiene
- Ensure all grooming, spot check and temperature control sheets are filled as required
- Maintain cleanliness and proper rotation of product in all chillers
- Minimize wastage / spoilage
- Maintain consistent on the job training sessions for culinary colleagues
- Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback. Strives to maintain & improve all food preparations & presentations
- Participate in monthly EOS committee meetings to address colleagues EOS issues
- Strives to improve results for Food Quality
- Act as an extension of kitchen managers to communicate food consistency & quality
- Daily checks of all mi en place to ensure freshness & quality standards
- Strive to develop as a leader by attending Fairmont Managerial Courses
- Assign and follow up tasks as dictated by business volumes
- Performs any other reasonable duties as required by the department head.
Qualifications
Your experience and skills include:
- Previous experience in the Culinary field required
- Journeyman’s papers or international equivalent required
- Diploma Certification in a Culinary discipline is an asset
- Computer literate in Microsoft Windows applications an asset
- Strong interpersonal and problem-solving abilities
- Highly responsible & reliable
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times