Chef De Cuisine (French, Italian & Spanish Cuisine) at Accor

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

 

Chef De Cuisine (French, Italian & Spanish Cuisine)

  • Job TypeFull Time
  • QualificationBA/BSc/HND
  • Experience5 years
  • LocationNairobi
  • Job FieldArt / Crafts / Languages  , Catering / Confectionery 

Job Description

  • 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 Executive Chef 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 monitor food standards in collaboration with the Executive Chef according to their respective outlet. 
  • 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 Guidelines & Standards.
  • To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
  • To assist in the development of product specifications for all menus.
  • To encourage Chefs de Partie to be innovative and creative.
  • To ensure that product consistency in quality, appearance and taste.
  • To assist the Purchasing Manager in the cost-effective selection of raw products.
  • To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.
  • To continuously test, along with the Chefs de partie, new products on the market.
  • To conduct regular meetings with the Executive Chef and Executive Sous Chef.
  • To share with the Executive Chef / Executive Sous Chef the responsibility to maximize revenue and profits.
  • To ensure the accurate maintenance of food recipe data.
  • Liaises with Engineering to ensure prompt and efficient repair and maintenance.
  • To identify market‑needs and trends in terms of food for both hotel guests and the local market.
  • To monitor and analyze the menus and product.
  • To plan and implement in conjunction with the Executive Chef and Director of F&B, Food promotion.
  • To assist in performance appraisals when necessary.
  • To identify training needs and plan training programs for the ambassadors.
  • Comply with the hotel policies and procedures as well as federal legislation.
  • To establish a rapport with guests maintaining good customer relationship.
  • To co-ordinate constantly with the purchasing department.
  • To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
  • 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 Executive Chef.
     

Qualifications

  • Creative - Great leadership qualities, business oriented, flexible, understands modern food trends and is a good team player who will manage a great team of chefs. This person will already be working in this position as a chef de cuisine.
  • Bachelor’s Degree, or any related Culinary degree.
  • Minimum of 5 years of industry and culinary management experience.
  • Previous experience with controlling food and labour cost, demonstration cooking, menu development, pricing, and training of culinary team members.
  • Eye for detail to achieve operational excellence
  • Passion for leadership and teamwork
  • Excellent guest service skills

Method of Application

Interested and qualified? Go to Accor on jobs.smartrecruiters.com to apply

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