Mövenpick Hotels & Resorts, an international upscale hotel management company with over 16’000 staff members, is represented in 25 countries with 80 hotels, resorts and Nile cruisers currently in operation. Around 30 properties are planned or under construction, including Chiang Mai and Koh Samui (Thailand), Istanbul (Turkey), Shanghai (China), and Marrakech (Morocco).
Job description
Experience Nairobi in our 5-star hotel that charms with its African design, uplifting atmosphere, open spaces, cool features and panoramic views. Situated in the popular Westlands district, Mövenpick Hotel & Residences Nairobi is the perfect base to explore Kenya’s capital while staying for business or leisure in 276 spacious rooms, suites and residences.
We are currently looking for a Executive Chef Mövenpick Hotel & Residences Nairobi.
Key responsibilities
- To oversee the kitchen and stewarding operations of the Hotel
- Ensure all menus are accurately costed, have standard recipes and presentation photos
- All new menu items to include service staff education and tasting
- In conjunction with the Food & Beverage Manager look at new potential revenue streams including outside catering opportunities.
- Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
- Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absence
- Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
- Full compliance with local municipality HACCAP standards and certification.
- To interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service
- Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
- Ensure that staff scheduling is done effectively and in line with business demands
- Train and develop the kitchen and stewarding team in the departmental operating standards
- To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources
- To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
- Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions
- Implement checks and controls for each and every food delivery for quality and proper storage
- Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction
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