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Job Description
Job Purpose/Mission
Strive to exceed guest expectations and take the culinary team going from good to great. Always act professionally using the company’s Mission, Vision and Values.
Duties & Responsibilities
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Attend daily shift briefings to kitchen colleagues
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Promote a fun/ professional and disciplined work environment
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Lead by example using Meridian Hotel: Mission, Vision & Values
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Support & motivate kitchen colleagues
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Actively share ideas, opinions & suggestions in daily shift briefings
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Ensure storeroom requisitions are accurate to minimize repeat visits
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Perform tasks to the standards & expectations set forth
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Promote Health and Safety always
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Ensure proper hygiene as per Nairobi Municipality
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Complete all grooming, spot check and temperature control sheets as required
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Maintain cleanliness and proper rotation of product in all chillers
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Minimize wastage/ spoilage and ensure the portion is well followed.
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Communicate daily with supervisors to ensure open lines of communication
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Complete assigned tasks in an efficient and timely manner
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Participate in monthly EOS committee meetings to address colleague EOS issues
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Strives to improve J.D.P results for Food Quality
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Act as an extension of kitchen managers to communicate food consistency & quality in all outlets.
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Daily checks of all are in place to ensure freshness & quality standards
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Strive to develop as a leader by attending Meridian Managerial Courses when offered and any other courses online.
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Assign and follow–up tasks as dictated by business volumes and supervisors
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Actively seek tools for self-growth and development
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Performs any other reasonable duties as required by the department head
Requirements
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Have a strong working knowledge of buffet and a la carte
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With 4 years of culinary experience in a 5-star luxury hotel environment
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Food Hygiene and Safety trained
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Strong communication skills
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Enthusiastic and with an outgoing personality who is very guest driven
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