Chef De Cuisine

Introduction

Designed by a team of highly skilled local and international multi award winning design firms, our hotel is a game changer in the East African hospitality market. The5-star hotel is based in Runda, Off Norther Bypass Road spreading over 8 acres.

The new luxury hotel features the highest standard, exquisitely designed: 211 guest rooms, an array of restaurants & bars, night club, swimming pool, gym & spa, events’ garden as well as extensive MICE facilities to cater for over 2,000 guests.

Beyond design, the hotel also aims to take customer centricity & employee satisfaction to a new level in the industry. Glee Nairobi is due to open in Nairobi, Kenya soon. For more information, please follow the link below:

https://gleehotel.com/

Job Brief

The Sous Chef is responsible in supporting the Executive Sous Chef/Executive Chef in the day to day operations of the kitchen, executing all responsibilities/F&B Outlet/Restaurant assigned to him, striving for the highest possible guest satisfaction. He/she ensures the department performs optimally at all times, from team management, food costing, communication to implementation and compliance to Kitchen/F&B policies and procedures.

Introduction

Designed by a team of highly skilled local and international multi award winning design firms, our hotel is a game changer in the East African hospitality market. The5-star hotel is based in Runda, Off Norther Bypass Road spreading over 8 acres.

The new luxury hotel features the highest standard, exquisitely designed: 211 guest rooms, an array of restaurants & bars, night club, swimming pool, gym & spa, events’ garden as well as extensive MICE facilities to cater for over 2,000 guests.

Beyond design, the hotel also aims to take customer centricity & employee satisfaction to a new level in the industry. Glee Nairobi is due to open in Nairobi, Kenya soon. For more information, please follow the link below:

https://gleehotel.com/

Job Brief

The Sous Chef is responsible in supporting the Executive Sous Chef/Executive Chef in the day to day operations of the kitchen, executing all responsibilities/F&B Outlet/Restaurant assigned to him, striving for the highest possible guest satisfaction. He/she ensures the department performs optimally at all times, from team management, food costing, communication to implementation and compliance to Kitchen/F&B policies and procedures.

• In conjunction with the Executive Sous Chef and Executive Chef plans activities, promotions and menu implementations according to the annual marketing plan

• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individuals concerned

• Be aware of, and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations

• Assists the Executive Chef in compiling the annual marketing plans and budgets

• Ensures disciplinary and grievance procedures are adhered to and followed

• Be constantly aware of customers’ expectations, which are adhered to and followed

• Be responsible for, and accountable, for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section

• Find ways to improve the efficiency of the operations which will benefit our clients

• Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards

• Constantly strive to reduce energy consumption within the kitchen

• Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards

• Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner

• Plans, coordinate and supervise all menu implementations in a timely manner with recipes, photographs & staff training

• Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens

• Assist in the preparation and control of daily and weekly market lists

• Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef

• Prepare weekly work schedule for his/her subordinates.
  

• Create and develop new dishes and recipes by keeping up with the latest market trends

• Constantly strive to improve kitchen operating procedures
  

• Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary

• Propose and initiate when approved, new services and products for our guests

• Perform any other reasonable duties as required by the department head from time to time

• Read, understand, and implement the relevant sections of the FLS Policy as required

• Make careful use of safety equipment, PPEs, return safety equipment to its designated storage area after use

• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines

• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department