Chef de Cuisine

Found in: beBee S KE - 4 weeks ago

Nairobi, Kenya Fairmont Hotels & Resorts Full time

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.

Scope and Objectives 
The position is responsible of managing daily kitchen activities of our specialty restaurant - Kahani which embraces an Indian Fusion cuisine. The position includes overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.  Ensuring a high quality dining experience through leadership of junior culinary team.  Ensuring all hygiene, cost control systems are followed and maintain a close working relationship with F&B and other operational departments.
Primary Responsibilities

Manage daily kitchen operation, quality control & food hygiene
Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene
Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
Efficient preparation of dishes and meals according to recipes, portion control & waste management
Assists to analyze monthly P&L & month-end reports & sets periodical budget & forecast
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Improve waste reduction & manage budgetary concerns
Oversees and organizes kitchen stock and ingredients
Supervises all food preparation & presentation to ensure quality and restaurant standards
Responds to and handles guest problems and complaints & reports always to senior
Make recommendations to the Executive Chef regarding succession planning
Accuracy in recipes, cost control, ordering & stock management
Strict adherence to purchasing procedures
Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
Regular review of guest comments so that improvements can be driven in VOG
Liaison between F & B departments and rest of hotel effective for guest experience
To be aware of all financial budgets and goals
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Team Management

Manage & provide leadership to all subordinate such as jr. sous chef, cdp, commis as well as stewarding & ensure adherence to all company and hotel policies and procedures at all times
Interview, select and recruit team members
Project a positive and motivated attitude amongst all colleagues & conduct regular team meetings where active attendance is key
Ensure positive & constructive feedback on work performance is given very regular in fair manner to encourage a positive & eager environment
Coach and counsel employees in a timely manner, in accordance with company policies, don’t hesitate to involve seniors in order for best level outcome & always keep following up on
Identify strengths and weaknesses, take personal interest of each team mate & provide timely feedback on very regular base
Ensure that weekly work schedules are administered in anticipation of business levels, operating budgets and service standards, furthermore that public holiday & annual leave planners are very proactive & regularly reviewed in order to avoid extensive accrual & all are file correctly as per standards set by hotel and local authorities

Other Responsibilities

Follow guidelines provided in colleague handbook
Set example to others on personal hygiene and cleanliness on and off duty
Perform other reasonable duties assigned by senior
Acquire culinary knowledge and skills to grow as a leader
Interface the needs/requirements of other departments with the kitchen: chefs office, engineering, food & beverage, security, finance, talent & culture, stewarding and food safety hygiene
Attend all briefings, meetings and trainings as assigned by management
Ensure cleanliness and appearance of all kitchens and related areas
Provide a level of safety & security for all team members whilst working

Qualifications
Profile

Knowledge and Experience

Minimum of 2-4 years of experience in Indian Fusion style of cuisine.
Relevant culinary school or college diploma, preferred
Strong working knowledge with computer, Microsoft office, procurement & requisition module
Good reading, writing and oral proficiency in English language

Competencies

Strong leadership & interpersonal skills with ability to communicate with all levels of employees
Service oriented with an eye for details, able to work well in stressful & high-pressure situations & take quick decisions
Ability to work effectively and contribute in a team
Good presentation and influencing skills
Multicultural awareness and able to work with people from diverse cultures
Flexible and able to embrace and respond to change effectively
Ability to work independently and has good initiative under dynamic environment
Self-motivated, energetic, team player able to reflect on to his team
Hungry to learn and apply in operation in order to grow

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