The iconic Fairmont Mount Kenya Safari Club is a remote luxury 5-star resort located in the Mount Kenya Wildlife Conservancy in Nanyuki, Kenya. The hotel is rooted in history and has evolved from the vision of its founding members in the early 1930’s as a hunting ground to a beautiful story today as a hotel within a conservancy. The organization plays a crucial role in its host community through conservation and sustainability initiatives.
As part of the conservation work, the property has a goal to rehabilitate and release the antelope species called the “Mountain Bongo’s” who were heading towards extinction and hence continues to make historic strides for future generations.
Nestled in the lush foothills of Mount Kenya, it is strategically located on the Equator offering 100 luxury rooms and villas. The hotel features a prestigious main structure that reflects the 1950’s colonial architectural design with a luxury country club feel, complemented by independent quaint cottages, including William Holden’s original cottage which offers breathtaking views of the mountain.
The hotel guests can indulge in an array of exciting outdoor activities including animal orphanage visits, destination dining, bongo tracking, horse riding in the forest/conservancy, phenomenal breakfasts at the slopes of Mount Kenya, and open fire dinner concepts at the foothills of the Mountain. Moreover, the F&B offerings include an all-day dining restaurant, a fine dining grill restaurant, a bar, and banquets/wedding destinations.
Job Description
As Executive Chef, You will establish and execute the strategic operations of the culinary section for the Fairmont Mount Kenya Safari Club.
In this role you will work closely with the Director of Operations to ensure that the each of the culinary vision for the property is achieved. You will provide sound leadership and training that will enable the culinary team of professionals to produce quality products and memorable experiences while ensuring sustainability is achieved.
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
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.
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, like Planet 21
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 remote luxury property
“Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities.
Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
Do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.”
