Demi Chef at Accor

Narok Town ward, Narok, Kenya -

Full Time

Start Date

Immediate

Expiry Date

06 Oct, 26

Salary

0.0

Posted On

08 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Buffet Service, A La Carte Service, Inventory Management, Food Safety, Sanitation Standards, Teamwork, Problem Solving, Guest Service, Kitchen Maintenance

Industry

Hospitality

Description

Company Description The Fairmont Mara Safari Club is a luxury tented Lodge with a lush and secured private garden in the middle of the bush that connects modern comfort to an incredible adventure in the world famous Mara Savannah. The luxuriously furnished tents overlook the hippo and crocodile filled Mara River. The outdoor swimming pool, exciting culinary experience and breath-taking game drives makes Fairmont Mara Safari Club a must-visit destination for safari lovers and adventure seekers. Located in an intimate but wide conservancy which hosts the two last Southern white rhinos of Mara, Fairmont Mara Safari Club gives guests the possibility to closely observe the big-5 and experience all types of safaris from night game drives, balloon safaris, nature walks and bike safaris. Job Description Responsibilities: Reporting to the Cluster Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards Actively share ideas, opinions and suggestions in daily shift briefings Maintain proper rotation of product in all chillers to minimize wastage/spoilage Ensure storeroom requisitions are accurate Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned by the management from time to time Qualifications Previous experience in the Culinary field required Journeyman’s papers or international equivalent an asset Diploma Certification in a Culinary discipline an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Additional Information Physical Aspects of Position (include but are not limited to): Frequent standing and walking throughout shift Occasional lifting and carrying up to 25 lbs Frequent kneeling, pushing, pulling, sitting Job-Category: Culinary Job Type: Temporary Job Schedule: Full-Time

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Responsibilities

Prepare and service food items for a la carte and buffet menus according to hotel standards. Maintain kitchen cleanliness, manage product rotation to minimize waste, and ensure high-quality guest service.