Executive Chef at Accor

Nairobi, , Kenya -

Full Time

Start Date

Immediate

Expiry Date

19 Oct, 26

Salary

0.0

Posted On

21 Jul, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Budgeting & Forecasting, P&L Analysis, Menu Development, Food Costing, HACCP, Food Safety Management, SOP Development, Luxury Brand Management, Staff Training, Customer Service, Sanitation Compliance

Industry

Hospitality

Description

Company Description The MGallery Hotel Collection features boutique hotels, each with its own original design and unique stories to tell. Choosing to join MGallery is choosing to live and experience Memorable Moments. MGallery Nairobi Gigiri will feature 105 rooms and suites; four restaurants, including an all-day dining venue, a signature dining experience, a pool bar, and a rooftop restaurant and bar; meeting rooms and a business centre; and wellness facilities spanning a gym, pool and spa. With a prime location on Gigiri’s Limuru Road, fairly close to Nairobi’s city centre and Village Market, it will attract UN and NGO delegates, consultants and contractors, as well as diplomats, leisure visitors and the local community. Job Description Business Performance Set periodical budget & forecast Analyze monthly P&L and month-end reports, identify deviation from business plan goals Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Operation Develop 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 requirements Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing Oversee the planning and implementation of effective food promotions Manage organization and cleanliness of departmental areas by conducting weekly walk through Ensure 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 department Monitor food standards in each Outlet Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner Identify market needs and trends in terms of food menus for both hotel guests and the local market Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them Meet and interact with representatives of the local community and potential guests as required Other Responsibilities Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management of the Hotel Qualifications A 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/or Create 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 Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Oversee all culinary operations, including budget management, P&L analysis, and the development of menus and SOPs. Ensure strict adherence to food safety and hygiene standards while managing multiple dining outlets within the hotel.