Sous Chef

Job description

Company Description

The MGallery Hotel Collection features boutique hotels, each with its own original design and unique stories to tell. Choosing to join MGallery is choosing to live and experience Memorable Moments.

MGallery Nairobi Gigiri will feature 105 rooms and suites; four restaurants, including an all-day dining venue, a signature dining experience, a pool bar, and a rooftop restaurant and bar; meeting rooms and a business centre; and wellness facilities spanning a gym, pool and spa.

With a prime location on Gigiri’s Limuru Road, fairly close to Nairobi’s city centre and Village Market, it will attract UN and NGO delegates, consultants and contractors, as well as diplomats, leisure visitors and the local community.

Job Description

·  Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
·  Assists in determining how food should be presented and creates decorative food displays.
·  Maintains purchasing, receiving and food storage standards.
·  Recognizes superior quality products, presentations and flavour.
·  Follows proper handling and right temperature of all food products.
·  Checks the quality of raw and cooked food products to ensure that standards are met.
·  Leads shifts while personally preparing food items and executing requests based on required specifications.
·  To ensure that the kitchen runs at an acceptable food cost.
·  To ensure that ambassador productivity is maximized and payroll costs minimized.
·  To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
·  To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
·  To prepare and update the relevant section of the Departmental Operations Manuals.
·  To work with Chefs de Partie to take corrective action where appropriate.
·  To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
·  Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
·  To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
·  To encourage Chefs de Partie to be innovative and creative.
·  To ensure that product consistency in quality,
·  To assist in the development of product specifications for all menus.
·  appearance and taste.
·  To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
·  To assist the Purchasing Manager in the cost-effective selection of raw products.
·  Comply with the hotel policies and procedures as well as federal legislation.
·  To establish a rapport with guests maintaining good customer relationship.
·  To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
·  To respond to the changes in the restaurant function as dictated by the hotel.
·  To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
·  To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
·  To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
·  To carry out any other reasonable duties as assigned by the Chef de Cuisine.

Qualifications

• 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills

Additional Information

Should be eligible to live and work in Kenya.