The Fairmont Norfolk is a historic hotel in Nairobi, Kenya and is owned by the luxury hotel chain, Fairmont Hotels and Resorts. The hotel has 170 rooms, 4 restaurants, and consists of 5 main blocks, each ranging from 1 to 2 stories high. The hotel has a signature Tudor style of architecture that has been maintained since its original construction.

We are seeking a passionate and experienced (2) Chef de Parties to join our dynamic culinary team. This role is ideal for a motivated individual who thrives in a fast-paced luxury hospitality environment and is committed to delivering exceptional food quality and guest experiences.

As a Chef de Partie, you will play a key leadership role in the kitchen by ensuring smooth daily operations, maintaining high culinary standards, and supporting team development. You will:

• Lead daily shift briefings in the absence of the Junior Sous Chef and Sous Chef
• Promote a professional, disciplined, and engaging work environment
• Supervise, coach, and motivate kitchen colleagues to achieve excellence
• Ensure adherence to food quality, hygiene, and safety standards at all times
• Monitor food preparation, presentation, and consistency across all dishes
• Maintain proper stock control, requisitions, and minimize wastage
• Oversee cleanliness, product rotation, and storage standards in all kitchen areas
• Conduct regular checks on mise en place to ensure freshness and quality
• Support ongoing training and development of culinary team members
• Liaise closely with outlet chefs to ensure effective communication and guest satisfaction
• Act as a key link between kitchen management and team members
• Ensure strict adherence to health, hygiene, and safety standards
• Maintain accurate records including temperature logs and hygiene checklists
• Be familiar with emergency procedures and report incidents promptly

Qualifications

• Diploma or certification in Culinary Arts or related field
• Minimum 2–3 years’ experience in a similar role within a reputable hotel or restaurant
• Strong knowledge of kitchen operations, food safety, and quality standards
• Proven leadership and team management skills
• Excellent communication and organizational abilities

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.

• Lead daily shift briefings in the absence of the Junior Sous Chef and Sous Chef
• Promote a professional, disciplined, and engaging work environment
• Supervise, coach, and motivate kitchen colleagues to achieve excellence
• Ensure adherence to food quality, hygiene, and safety standards at all times
• Monitor food preparation, presentation, and consistency across all dishes
• Maintain proper stock control, requisitions, and minimize wastage
• Oversee cleanliness, product rotation, and storage standards in all kitchen areas
• Conduct regular checks on mise en place to ensure freshness and quality
• Support ongoing training and development of culinary team members
• Liaise closely with outlet chefs to ensure effective communication and guest satisfaction
• Act as a key link between kitchen management and team members
• Ensure strict adherence to health, hygiene, and safety standards
• Maintain accurate records including temperature logs and hygiene checklists
• Be familiar with emergency procedures and report incidents promptly

• Strong knowledge of kitchen operations, food safety, and quality standards
• Proven leadership and team management skills
• Excellent communication and organizational abilities

• Diploma or certification in Culinary Arts or related field
• Minimum 2–3 years’ experience in a similar role within a reputable hotel or restaurant