Executive Sous Chef
Nairobi, Kenya Hotels - Restaurants
Job description
Job Description
Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:
· Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
· Manage all Kitchens in the absence of the Cluster Executive Chef
· Create all food menus with the guidance of the Cluster Executive Chef
· Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
· Meet with Storekeepers to ensure quality & par levels are maintained
· Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
· Conduct daily shift briefings with all Sous Chefs
· Ensure all kitchen Colleagues are aware of standards and expectations
· Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
· Balance operational, administrative and Colleague needs
· Ensure proper staffing and scheduling in accordance to productivity guidelines
· Follow kitchen policies, procedures and service standards
· Follow all safety and sanitation policies when handling food and beverage
· Other duties as assigned
Qualifications
· Previous leadership experience in the culinary field required
· Journeyman’s papers or international equivalent required
· Diploma Certification in a Culinary discipline an asset
· Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel’s financial goals
· Computer literate in Microsoft Window applications required
· Strong interpersonal and problem solving abilities
· Highly responsible & reliable
· Ability to work well under pressure in a fast paced environment
· Ability to work cohesively as part of a team
· Ability to focus attention on guest needs, remaining calm and courteous at all times
Additional Information
Physical Aspects of Position (include but are not limited to):
· Constant standing and walking throughout shift
· Frequent standing and walking throughout shift
· Occasional lifting and carrying up to 30 lbs
· Occasional kneeling, pushing, pulling, lifting
· Occasional ascending or descending ladders, stairs and ramps