Closing: May 31, 2023
This position has expiredPublished: Apr 23, 2023 (2 months ago)
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Job Summary
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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:
Job Brief
from team management, food costing, communication to implementation and compliance to Kitchen/F&B policies and procedures.
Responsibilities
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:
Job Brief
from team management, food costing, communication to implementation and compliance to Kitchen/F&B policies and procedures.
Help in the preparation and design of all food and drinks menus
Produce high quality plates both design and taste wise
Ensure that the kitchen operates in a timely way that meets our quality standards
Fill in for the Executive Sous Chef in planning and directing food preparation when necessary
- Takes care of daily food preparation and duties assigned through the supervisor to meet the standard and the quality set by the hotel.
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Ensuring the implementation and practice of proper hygiene in the whole kitchen is maintained at all times
Ensuring that the (HACCP) is adhered to on a daily basis by all members of staff
Ensuring that no wastage through wrong storage, wrong cooking methods or portioning
Ensure that all our storage facilities and other equipment are properly utilized, cleaned and kept
Keeps the supervisors fully informed of all arising issues, unusual matters of significance, promptly taking corrective actions where necessary
Provide direction to the Commis Chefs, Cooks, and Kitchen Stewards.
- Clean and re-set their working area
Maintain a positive and professional approach with coworkers and customers
Requirements:
Degree or Diploma in Culinary, Food Production or its equivalent
5+ years of relevant experience in a similar operation with proven track record
Experience in buffet, catering, banquet operation(s) and fine dining
Experience managing a multi-outlet operation
Ability to write routine reports, purchase orders, menus and correspondences
Excellent customer services skills
Ability to successfully lead and mentor a team
Applications submitted via Fuzu have 32% higher chance of getting shortlisted.
