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Executive Chef

Salary rangeConfidential | Contract type: Permanent

You have 14 days left to apply for this job.

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Job Summary

The Executive Chef is responsible for the daily operation of the Kitchen department and is accountable for control of food/labor costs. He or she must also maintain payroll costs and productivity within budgeted guidelines. Oversee implementation and training on new menus and recipes.

Qualifications:
  • Previous experience is an assest
  • At least 5 years of progressive experience in a hotel or a related field; or a two year college degree and 3 or more related years of experience, or a 4 year college degree and one year of related experience
  • Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
  • Proficient in the English language (verbal & written), second language is an asset.
  • Must be able to handle a multitude of tasks in an intense, ever-changing environment.
  • Must be flexible in terms of working hours.
  • Must work well in stressful, high-pressure situations.
  • Must be physically fit in order to lift items up to 50 pounds.
  • Must maintain composure and objectivity under pressure.
  • Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
  • Knowledgeable with computer programs like Word and Excel
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
  • Must have great leadership and communication skills.

Responsibilities

  • Consistently offers professional, engaging and friendly service 
  • Approach all encounters with guests and employees in a friendly, service-oriented manner.
  • Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
  • Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations
  • Follows Hotel’s telephone etiquette standards.
  • Follows Occupational Health & Safety regulations
  • Ensures adherence to Fairmont’s Code of Ethics
  • Ensure equipment and kitchen cleanliness.
  • Supervise and approve all culinary schedule
  • Assure that all culinary departments have all food items prepared to proper specifications in a timely manner.
  • Maintain an effective training program for all employees so that all their time can be productive
  • Oversee production of food for adequate level, which do not result in excessive leftovers and waste.
  • Make Sous chefs aware of any special products needed for coming functions.
  • Attend daily operations meeting and communicate all relevant information to his/her Sous Chefs
  • Ensure good communication with the engineering department for follow-up on kitchen related repairs.
  • Maintain safe and sanitary working environment
  • Teach and supervise culinary employees on operation of kitchen equipment
  • Maintain food and labor costs
  • Approve of weekly payroll
  • Hold monthly staff meetings
  • Enforce the uniform and hair codes and personal cleanliness at all times
  • Evaluate employee’s performance, conduct performance reviews and apply corrective actions when needed as per Fairmont Standards.
  • Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler
  • Other duties as required.

Job Requirements

Required education: Bachelor's degree
Required relevant work experience: 3 years
Required languages: English (Spoken: fluent | Written: fluent)
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Fairmont-Mount Kenya Safari Club / Nanyuki
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