Background

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 looking to grow our team by engaging a highly motivated and passionate Commi Chef to join our culinary team. The Commi is an integral junior chef role responsible for supporting the efficient operation of the kitchen and assisting in various culinary preparations under the guidance of senior chefs. This role focuses on learning and perfecting culinary techniques, assisting in food preparation, and ensuring that the kitchen maintains the highest quality standards in both hygiene and food production.

Key Responsibilities:

Food Preparation & Cooking:

• Prepare and cook specific sections of the menu, such as starters, soups, sides, or desserts, ensuring consistency in flavor, presentation, and portion sizes.
• Assist with the preparation of sauces, stocks, garnishes, and other key components of dishes, learning the fundamentals of each preparation technique.
• Perform advanced food preparation tasks such as chopping, marinating, seasoning, and cooking ingredients according to the recipes and under the direction of the Chef de Partie or Demi Chef de Partie.

Station Setup & Mise-en-place:

• Organize and maintain a well-prepared mise-en-place for your assigned kitchen station, ensuring that all ingredients are properly measured, cleaned, cut, and ready for use during service.
• Coordinate with other kitchen stations to ensure timely preparation of all components of a dish, supporting the smooth workflow of the kitchen.
• Label, date, and store food correctly to comply with food safety regulations, ensuring ingredients are fresh and stored at the correct temperatures.

Quality Control & Standards Adherence:

• Taste and adjust dishes as needed, learning to develop a discerning palate and understanding of flavor balance.
• Monitor the freshness and quality of ingredients used, ensuring that all food preparation and cooking are in line with the resort's standards.

Teamwork & Kitchen Support:

• Provide assistance to senior chefs during busy service periods, supporting a smooth and timely flow of dishes from the kitchen to the dining room.
• Assist in plating dishes to ensure they are visually appealing and aligned with presentation standards.
• Clean and sanitize work areas, tools, and equipment, maintaining a hygienic and organized kitchen environment at all times.

Qualifications

• Diploma or Degree in Culinary Arts or Hospitality
• 3–5 years of hands-on kitchen experience in a professional setting
• Previous experience in a 5 star or Premium hotel in a similar position
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Excellent planning, organizational skills, communication and interpersonal abilities, with the capacity to interact effectively with guests and staff.
• Strong problem-solving and decision-making capabilities, with the ability to address challenges proactively and effectively.

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.

• Prepare and cook specific sections of the menu, such as starters, soups, sides, or desserts, ensuring consistency in flavor, presentation, and portion sizes.
• Assist with the preparation of sauces, stocks, garnishes, and other key components of dishes, learning the fundamentals of each preparation technique.
• Perform advanced food preparation tasks such as chopping, marinating, seasoning, and cooking ingredients according to the recipes and under the direction of the Chef de Partie or Demi Chef de Partie.
• Organize and maintain a well-prepared mise-en-place for your assigned kitchen station, ensuring that all ingredients are properly measured, cleaned, cut, and ready for use during service.
• Coordinate with other kitchen stations to ensure timely preparation of all components of a dish, supporting the smooth workflow of the kitchen.
• Label, date, and store food correctly to comply with food safety regulations, ensuring ingredients are fresh and stored at the correct temperatures.
• Taste and adjust dishes as needed, learning to develop a discerning palate and understanding of flavor balance.
• Monitor the freshness and quality of ingredients used, ensuring that all food preparation and cooking are in line with the resort's standards.
• Provide assistance to senior chefs during busy service periods, supporting a smooth and timely flow of dishes from the kitchen to the dining room.
• Assist in plating dishes to ensure they are visually appealing and aligned with presentation standards.
• Clean and sanitize work areas, tools, and equipment, maintaining a hygienic and organized kitchen environment at all times.

• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Excellent planning, organizational skills, communication and interpersonal abilities, with the capacity to interact effectively with guests and staff.
• Strong problem-solving and decision-making capabilities, with the ability to address challenges proactively and effectively.

• Diploma or Degree in Culinary Arts or Hospitality
• 3–5 years of hands-on kitchen experience in a professional setting
• Previous experience in a 5 star or Premium hotel in a similar position