Job Purpose/Mission
- Strive to exceed guest expectations and take the culinary team going from good to great. Always act professionally using the company’s Mission, Vision and Values.
Duties & Responsibilities
- Attend daily shift briefings to kitchen colleagues
- Promote a fun/ professional and disciplined work environment
- Lead by example using Meridian Hotel: Mission, Vision & Values
- Support & motivate kitchen colleagues
- Actively share ideas, opinions & suggestions in daily shift briefings
- Ensure storeroom requisitions are accurate to minimize repeat visits
- Perform tasks to the standards & expectations set forth
- Promote Health and Safety always
- Ensure proper hygiene as per Nairobi Municipality
- Complete all grooming, spot check and temperature control sheets as required
- Maintain cleanliness and proper rotation of product in all chillers
- Minimize wastage/ spoilage and ensure the portion is well followed.
- Communicate daily with supervisors to ensure open lines of communication
- Complete assigned tasks in an efficient and timely manner
- Participate in monthly EOS committee meetings to address colleague EOS issues
- Strives to improve J.D.P results for Food Quality
- Act as an extension of kitchen managers to communicate food consistency & quality in all outlets.
- Daily checks of all are in place to ensure freshness & quality standards
- Strive to develop as a leader by attending Meridian Managerial Courses when offered and any other courses online.
- Assign and follow–up tasks as dictated by business volumes and supervisors
- Actively seek tools for self-growth and development
- Performs any other reasonable duties as required by the department head.
Requirements
- Have a strong working knowledge of buffet and a la carte
- With 4 years of culinary experience in a 5-star luxury hotel environment
- Food Hygiene and Safety trained
- Strong communication skills
- Enthusiastic and with an outgoing personality who is very guest driven
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