Executive Chef at Accor

Nanyuki, Laikipia County, Kenya -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Preparation, Budget Management, Food Cost Control, HACCP Compliance, Leadership, Training, Inventory Management, Guest Experience, Quality Improvement, Farm To Table Concepts, Sanitation, Team Engagement, Customer Service, Creativity, Planning

Industry

Hospitality

Description

Company Description About Our Hotel Step into the enchanting world of Fairmont Mount Kenya, where every corner whispers a tale of love—love for people, for wildlife, and for the breathtaking environment that surrounds us. Originally founded as a celebration of love, this legendary destination continues to be a sanctuary for romance, conservation, and unforgettable experiences. Nestled within the renowned Mount Kenya Wildlife Conservancy, our hotel offers an extraordinary opportunity to immerse yourself in nature with our unique eco-safari adventures, all set within a landmark property that captures the very essence of Kenya's natural beauty. Set against the awe-inspiring backdrop of Mount Kenya, Africa's second-highest peak, Fairmont Mount Kenya Safari Club is more than just a hotel—it's a haven where you can rejuvenate your spirit, indulge in exceptional culinary delights, and embark on safari experiences that are as unique as they are exhilarating. Whether you're exploring the untamed wilderness of Mount Kenya, or uncovering the rich heritage woven into the fabric of our hotel, every moment here is designed to help you reconnect with nature, with yourself, and with the world around you. Conveniently located just a scenic 3-hour drive from Nairobi, Fairmont Mount Kenya also offers the luxury of its own landing strip, just a quick 45-minute flight from Nairobi. Our prime, central position places you at the gateway to some of Kenya's most celebrated landscapes and conservation areas. From the pristine beauty of Ngare Ndare forests and waterfalls to the majestic Aberdares and the world-renowned sanctuaries of Ol Pejeta, Samburu, and Solio, our club provides unparalleled access to the heart of Kenya's natural wonders. At Fairmont Mount Kenya Safari Club, every experience is an invitation to discover, to fall in love, and to create memories that will last a lifetime Job Description Fairmont Mount Kenya has been consistently ranked among the world’s finest, earning a spot on the 2024 Travel + Leisure 500 list and being recognized as one of the top destinations in Africa. It has also been featured by Condé Nast Traveler as one of Africa’s top destinations. In addition, the hotel has been honored as Africa’s Leading Hotel by the World Travel Awards for the fourth consecutive year, most recently in 2025. The Executive Chef is responsible for the daily operation of the Kitchen department and is accountable for control of food/labor costs. He or she must also maintain payroll costs and productivity within budgeted guidelines. Oversee implementation and training on new menus and recipes. Culinary Daily Operations Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations. Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvement. Buffet & A La Carte expert due to various theme outlets and operation’s requirements Modern approach, enhancing product’s benefits and transformation accorodng to the nature of the property Familiar with “Farm to Table” concepts Participate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. Assist in inventory taking and ensure sections have all they need for sound operations. Ensure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams. Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions. Work on new concepts to expand the offer and the quality of the guest food experience Work together with Pastry Chef on modernization of the pastry offerings – latest trends Financials, Budget and Costing Ensure that recipes and costings are established and updated Work on the budget together with FB manager when requested Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas. Achieve departmental budget goals by maintaining efficient cost expenditure. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production. Responsible for the sections CAPEX and OPEX Hygiene and Safety Maintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standard Ensure all tools and equipment’s are up to working standards for the hotel Enforce sanitation by checking to pass audit score target Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Leading Others Responsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guests Lead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner. Establish training schedules, provide teaching moments for the team Work closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive. Qualifications Minimum 5 years’ experience as an Executive Chef in a 5 star luxury/premium property. African property experience. Excellent planning and organizational skills. A creative approach to the production of high quality food. Excellent leadership & training skills. A business focused approach to managing a hotel kitchen. Ability to build relationships, internal and external, to the hotel and the Company. Builds guest loyalty and to develop to a professional relationship with regular guests and patrons. Continually improves product and obtain feedback from guest and patrons. Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned. Performs any other reasonable duties as required by the DOO from time to time. Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program). Additional Information Employee benefit card offering discounted rates in Accor worldwide. Learning programs through our Academies. Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities. Be part of creating the historic story of rehabilitating and releasing the rare Mountain Bongo that was heading toward extinction. Working with a hotel rich in history and known for exemplary services while growing your career. Work and learn in a magical luxury property. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Executive Chef is responsible for the daily operation of the Kitchen department, overseeing culinary operations and ensuring food/labor costs are controlled. They will also implement training on new menus and recipes while maintaining high standards of hygiene and safety.