Executive Sous Chef

1 week ago

Nairobi, Nairobi Area, Kenya Accor Hotels Full time

JOB SUMMARY

Executive Sous ChefYou are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.QualificationsYour 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.

RESPONSIBILITIES

Providing direction for all day to day Culinary operationsMeeting daily with the Executive Chef to communicate daily operational challenges & successesLeading the daily culinary briefingsProviding guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedbackEnsuring proper scheduling of weekly and annual vacation for Culinary colleagues while effectively managing Watson labor standardsControlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotelSetting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specificationsMonitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and qualityCompleting monthly one-on-ones, probation and annual reviews of kitchen managers as requiredConducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when neededEnsuring consistent on-the-job training sessions are completed for all culinary colleagues and leadersLiaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedbackPartnering with Food & Beverage Managers to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive ChefStriving to improve all food preparations, presentations and menu selectionsStriving to achieve and surpass our Voice of the Guest targets including food quality, menu content, variety of menu, and timeliness of serviceChairing the monthly departmental communication meetings with Culinary colleaguesCreating food menus for Banquets, In Room Dining, and RestaurantMeeting with Storekeepers to ensure quality and par levels are maintainedPromoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team membersUtilizing your keen interpersonal and communication skills to lead, influence and encourage othersActively sharing your ideas, opinions & suggestions in the weekly Chefs meetingActively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–upsInteracting closely with Catering department to assist in coordinating event food and meeting with clientsEnsuring all VIP visits are handled and prioritized properlyContinually expanding on our current Food product to lead our colleagues to the next levelActively recruiting talent to strengthen our Culinary team's skill setPerforming other duties and projects as assigned

REQUIRED SKILLS

Hygiene standards (food production), Food and beverage, Kitchen management, Cooking, food preparation, Interpersonal communication

REQUIRED EDUCATION

Diploma, Associate's degree

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