Cluster Executive Chef

Job Description

Cluster Executive Chef

Your leadership as Cluster Executive Chef will ensure the highest possible quality with regard to preparation, presentations and menu selection. The Cluster Executive Chef will effectively lead our culinary department, recruiting and developing a team of professionals who will continually strive to be the best at the Norfolk and Mara Safari Club.  

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

Reporting to the Cluster Director of Operations, responsibilities and essential job functions include but are not limited to the following: 

• Frequently tour through all Kitchens, Stores and other food production facilities at the Norfolk and Mara Safari Club ensuring the highest possible hygiene and maintenance standards.
• Meet daily with Culinary Management to communicate daily operational challenges & successes.
• Promote a fun, professional and disciplined work environment
• Lead by example using Fairmont’s Mission, Vision and Values,
• Support/Coach/Lead and Motivate kitchen colleagues & managers.
• Chairs weekly Sous Chef meeting.
• Ensure all kitchen colleagues & managers are aware of standards and expectations.
•  Ensure proper hygiene and Health Authority, promoting Health and Safety at all time.
• Ensure that safe catering requirements are met.
• Conduct daily walk through hotel kitchens and accompanying areas to ensure proper cleanliness.
• Strive to improve all food preparations, presentations & menu selections.
• Attend CES committee meetings with Sous Chefs and colleagues to address colleague CES issues and create action plans to improve results.
• Approve all food menus including Banquet, IRD and outlets.
• Actively walk through the hotel to ensure all outlets and Banquet rooms exceed Fairmont standards in terms of food quality and set-ups.
• Interact closely with catering department to assist in meal co-ordination while meeting with clients.
• Ensure all VIP & Royal visits are handled and prioritized properly.
• Continually expand on our current food product to lead our colleagues to the next level.
• Strives to increase all hotel Trust You results. Attend J.D.P. communication meetings for food quality, menu content and timeliness of service.
• Keep current on new trends in the market place.
• Ensure that the Culinary managers utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance.
• Strive to achieve monthly labour and food cost budget
• Minimize wastage/spoilage in all kitchen areas.
• Strive to ensure that projects are completed by assigned deadlines.
• Conduct spot checks of hotel suppliers and other companies that would like to supply the hotel.
• Conduct meeting with food suppliers, review products, prices, quality, delivery etc.
• Maintain staffing guidelines, as to yearly budgets/business, hires, disciplines, terminates if required
• Attends hotel/division/leader meetings.
• Strives to gain “A” rating in the country.
• Maintain storeroom par level and realize the importance of food turnovers.
• In conjunction with the Chief Steward, maintain the chine, glassware and silver inventories.
• Hold performance reviews with the Executive Members of the culinary department.

Qualifications

Your experience and skills include:

• Minimum 3 years experience as an Executive Chef in a 5-star luxury property
• Great and proven leadership skills
• Fine Dining and Banqueting experiences in a 5-star luxury property is a must
• Have a strong working knowledge of International Cuisine.
• Ability to create great guest experiences with a beautiful, vast and extensive space
• Experience working in Europe or Asia is an asset.
• Proven track record of cost control including food, equipment, labour and wastage to meet the food quality goals and the hotel’s financial goals.
• Enthusiastic and with an outgoing personality who is very guest-driven
• Demonstrate a real passion for menu planning leadership
• Strong understanding of HACCP
• Accreditation from a recognized Culinary School.