Executive Sous Chef

You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.

• Providing direction for day to day Culinary operations
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes
• Leading the daily culinary briefings
• Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
• Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues in line with business needs.
• Maintaining food cost at the set target.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
• Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
• Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
• Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
• Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
• Liaising daily with F&B leaders and the Culinary team to keep open lines of communication and relay guest feedback
• Partnering with F&B Leaders to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
• Striving to improve all food preparations, presentations and menu selections
• Striving to achieve and surpass our Reputation Performance Score (RPS) targets including food quality, menu content, variety of menu, and timeliness of service
• Chairing the monthly departmental communication meetings with Culinary colleagues
• https://careers.accor.com/global/en/job/executive-sous-chef-in-novotel-nairobi-westlands-nairobi-kenya-jid-55534