ABOUT THE COMPANY
An MGallery signature hotel where nature meets sophistication and the vibrant essence of Nairobi's cultural and social scene.
JOB SUMMARY
QualificationsA strong culinary background working with Luxury Brands, with the demonstrated ability to stay current with new culinary trends;Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;Implement innovative and fresh ideas in retail, catering and patient services; and/orCreate interpersonal relationships with guests..Have culinary production experience and a strong background in safety and sanitation compliance;Can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service
RESPONSIBILITIES
Business PerformanceSet periodical budget & forecastAnalyze monthly P&L and month-end reports, identify deviation from business plan goalsParticipate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.OperationDevelop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirementsWork with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costingOversee the planning and implementation of effective food promotionsManage organization and cleanliness of departmental areas by conducting weekly walk throughEnsure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the departmentMonitor food standards in each OutletEnsure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely mannerIdentify market needs and trends in terms of food menus for both hotel guests and the local marketInteract with management of other departments within areas of responsibility to foster and maintain effective working relations with themMeet and interact with representatives of the local community and potential guests as requiredOther ResponsibilitiesMaintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/featuresApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Be well versed in hotel fire & life safety/emergency proceduresAttend all briefings, meetings and trainings as assigned by managementMaintain a high standard of personal appearance and hygiene at all timesPerform other reasonable duties assigned by the assigned by the Management of the Hotel
REQUIRED SKILLS
Food and beverage, Cooking, food preparation, Quality control (food production), Kitchen management, Hygiene standards (food production)
REQUIRED EDUCATION
Diploma, Associate's degree
