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Intercontinental Executive Sous Chef Jobs in Kenya 2017

What’s your passion? Whether you’re into tennis, shopping or karaoke, at IHG we’re interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies – people who put our guests at the heart of everything they do. And we’re looking for more people like this to join our friendly and professional team.

InterContinental Nairobi is situated along City Hall way in Nairobi overlooking the City and a 5 minutes drive from the City Centre. The Hotel is located 16kms from JKIA Airport. The Parliament buildings are a short stroll away, the Kenyatta International Conference Centre is right next door and Nairobi National Park, Museum Hill and the Elephant Orphanage are within easy reach.

The Hotel is an ideal venue for experiencing great room comfort, has excellent Banquet and Catering facilities, having one of the largest ballrooms in Nairobi and it boasts of 3 Restaurants and 2 Bars.

InterContinental Hotels are synonymous with excellence in customer service. At the InterContinental Nairobi, we commit ourselves in creating unforgettable experiences for our guests, providing personalized service, anticipating and fulfilling our customers’ needs. InterContinental Nairobi has, for years been an oasis for business travelers’ as well as those who want to experience the wonders of Africa.

At the moment we’re looking for an Executive Sous Chef to join our energetic, enthusiastic and passionate team at InterContinental Nairobi. The successful candidate will report directly to the Executive Chef.

Job Summary

As an Executive Sous chef you will oversee the entire kitchen operation including restaurants and the kitchen team by monitoring all food preparation, presentation and delivery over the course of the day.

Responsibilities for the Executive Sous Chef Job

  • Fosters positive thinking and motivation within all Kitchen sections by giving active assistance and advice on more effective ways of running the sections.
  • In conjunction with the Executive Chef plan activities, promotions, menu implementations according to the annual marketing plans.
  • Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
  • Guides the Sous Chefs in decision making and judgment.
  • Ensure that positive working relations with the Kitchen department and other departments is fostered giving co-operation at all times.
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  • Assist the Executive Chef in compiling the annual marketing plans and budgets.
  • Ensure disciplinary and grievance procedures are adhered to.
  • Handle customers’ comments and complaints and take swift corrective action after consultation with the
  • Executive Chef, Food and Beverage Director and department head concerned.
  • Be responsible for and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Find ways to improve the efficiency of the operations which benefits the Hotel and clients.
  • Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre – determined quality standards.
  • Constantly strive to reduce energy consumption within the kitchen.
  • Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
  • Conduct weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in a timely manner.
  • Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & training.
  • Assists in the preparation and control of daily and weekly market lists.
  • Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Constantly strive to improve kitchen operating procedures.
  • Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
  • Propose and initiate when approved, new services and products for our guests.
  • Control manpower distribution throughout the kitchen, by overseeing the schedule of all sections and make adjustments when necessary.

Qualifications for the Executive Sous Chef Job

  • BS degree in Culinary science or arts or related certificate will be an added advantage
  • Health and safety and food hygiene certificates
  • International culinary experience is key
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with Industry’s best practices
  • Working knowledge of various computer software programs (MS Office, POS)
  • A flair with ingredients
  • An ability to stay calm when the pressure mounts
  • Strong leadership skills to motivate the team of Chefs

The post Intercontinental Executive Sous Chef Jobs in Kenya 2017 appeared first on Jobs in Kenya –

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