Junior Sous Chef at Fairmont Hotels & Resorts
JobWebKenya
Trades & Services
Job Summary
- Minimum Qualification: Bachelors
- Experience Length: 2 years
Job Description/Requirements
Job Description
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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 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.
What is in it for you:
Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies and the opportunity to earn qualifications while you work Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21What you will be doing:
Reporting to the Senior Sous Chef & Sous 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 Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards Conduct daily shift briefings to kitchen Colleagues in absence of the Sous Chef Ensure all kitchen Colleagues are aware of standards and expectations Liaise with the Outlet Chef to keep open lines of communication regarding guest feedback Maintain proper rotation of product in all chillers to minimize wastage/spoilage Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assignedYour experience and skills include:
Adhere to Fairmont Appearance & Grooming Guidelines Two to Four Years of Previous Experience in a Pastry Production Kitchen and/or Restaurant Experience Diploma Certification in a Culinary discipline an asset 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 timesImportant Safety Tips
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