Executive Sous Chef
2025-05-28T07:06:45+00:00
Accor
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https://all.accor.com/
FULL_TIME
Nairobi
Nairobi
00100
Kenya
Hospitality, and Tourism
Restaurant & Hospitality
2025-06-11T17:00:00+00:00
Kenya
8
Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties
You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.
- Providing direction for day to day Culinary operations
- Meeting daily with the Executive Chef to communicate daily operational challenges & successes
- Leading the daily culinary briefings
- Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
- Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues in line with business needs.
- Maintaining food cost at the set target.
- Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
- Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
- Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
- Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
- Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
- Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
- Liaising daily with F&B leaders and the Culinary team to keep open lines of communication and relay guest feedback
- Partnering with F&B Leaders to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
- Striving to improve all food preparations, presentations and menu selections
- Striving to achieve and surpass our Reputation Performance Score (RPS) targets including food quality, menu content, variety of menu, and timeliness of service
- Chairing the monthly departmental communication meetings with Culinary colleagues
- Creating food menus for Banquets, In Room Dining, and Restaurant
- Meeting with Storekeepers to ensure quality and par levels are maintained
- Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members
- Utilizing your keen interpersonal and communication skills to lead, influence and encourage others
- Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting
- Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–ups
- Interacting closely with Banquet section to assist in coordinating event food and meeting with clients
- Continually expanding on our current Food product to lead our colleagues to the next level
- Actively recruiting talent to strengthen our Culinary team’s skill set
- Performing other duties and projects as assigned
Qualifications
- Experience in a senior culinary leadership role for a minimum of 5 years in a comparable property.
- Diploma in Culinary Arts or related field.
- Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
- Current on all culinary trends and active in the furthering of his/her or her own culinary development.
- Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
- Proven financial planning skills with the ability to analyse data and trends and implement strategies for improvement.
Providing direction for day to day Culinary operations Meeting daily with the Executive Chef to communicate daily operational challenges & successes Leading the daily culinary briefings Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues in line with business needs. Maintaining food cost at the set target. Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders Liaising daily with F&B leaders and the Culinary team to keep open lines of communication and relay guest feedback Partnering with F&B Leaders to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef Striving to improve all food preparations, presentations and menu selections Striving to achieve and surpass our Reputation Performance Score (RPS) targets including food quality, menu content, variety of menu, and timeliness of service Chairing the monthly departmental communication meetings with Culinary colleagues Creating food menus for Banquets, In Room Dining, and Restaurant Meeting with Storekeepers to ensure quality and par levels are maintained Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members Utilizing your keen interpersonal and communication skills to lead, influence and encourage others Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–ups Interacting closely with Banquet section to assist in coordinating event food and meeting with clients Continually expanding on our current Food product to lead our colleagues to the next level Actively recruiting talent to strengthen our Culinary team’s skill set Performing other duties and projects as assigned
Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service. Current on all culinary trends and active in the furthering of his/her or her own culinary development. Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. Proven financial planning skills with the ability to analyse data and trends and implement strategies for improvement.
Experience in a senior culinary leadership role for a minimum of 5 years in a comparable property. Diploma in Culinary Arts or related field.
JOB-6836b605a8e89
Vacancy title:
Executive Sous Chef
[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]
Jobs at:
Accor
Deadline of this Job:
Wednesday, June 11 2025
Duty Station:
Nairobi | Kenya
Summary
Date Posted: Wednesday, May 28 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties
You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.
- Providing direction for day to day Culinary operations
- Meeting daily with the Executive Chef to communicate daily operational challenges & successes
- Leading the daily culinary briefings
- Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
- Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues in line with business needs.
- Maintaining food cost at the set target.
- Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
- Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
- Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
- Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
- Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
- Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
- Liaising daily with F&B leaders and the Culinary team to keep open lines of communication and relay guest feedback
- Partnering with F&B Leaders to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
- Striving to improve all food preparations, presentations and menu selections
- Striving to achieve and surpass our Reputation Performance Score (RPS) targets including food quality, menu content, variety of menu, and timeliness of service
- Chairing the monthly departmental communication meetings with Culinary colleagues
- Creating food menus for Banquets, In Room Dining, and Restaurant
- Meeting with Storekeepers to ensure quality and par levels are maintained
- Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members
- Utilizing your keen interpersonal and communication skills to lead, influence and encourage others
- Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting
- Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–ups
- Interacting closely with Banquet section to assist in coordinating event food and meeting with clients
- Continually expanding on our current Food product to lead our colleagues to the next level
- Actively recruiting talent to strengthen our Culinary team’s skill set
- Performing other duties and projects as assigned
Qualifications
- Experience in a senior culinary leadership role for a minimum of 5 years in a comparable property.
- Diploma in Culinary Arts or related field.
- Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
- Current on all culinary trends and active in the furthering of his/her or her own culinary development.
- Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
- Proven financial planning skills with the ability to analyse data and trends and implement strategies for improvement.
Work Hours: 8
Experience in Months: 60
Level of Education: bachelor degree
Job application procedure
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