Sous Chef

The Fairmont Mara Safari Club is a luxury tented Lodge with a lush and secured private garden in the middle of the bush that connects modern comfort to an incredible adventure in the world famous Mara Savannah.  The luxuriously furnished tents overlook the hippo and crocodile filled Mara River.  The outdoor swimming pool, exciting culinary experience and breath-taking game drives makes Fairmont Mara Safari Club a must-visit destination for safari lovers and adventure seekers. Located in an intimate but wide conservancy which hosts the two last Southern white rhinos of Mara, Fairmont Mara Safari Club gives guests the possibility to closely observe the big-5 and experience all types of safaris from night game drives, balloon safaris, nature walks and bike safaris.

Reporting to the Cluster Executive Sous Chef, responsibilities and essential job functions include

Responsibilities include but not limited to:

• Consistently offers professional, friendly and proactive guest service while supporting fellow colleagues
• Ensures consistency in the preparation of all food items for a la carte and or buffet menu according to hotel recipes and standards
• Conducts daily shift briefings to kitchen colleagues
• Ensures all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features and promotions
• Actively interact with guests at tables
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

• Diploma/certification in a culinary discipline an asset
• Previous experience in the culinary field 
• Jouneyman's papers or international equivalent as an asset
• Strong Interpersonal skills
• Highly responsible and reliable
• Ability to work cohesively with the team
• Ability to focus on guests' needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

• Frequent standing and walking throughout shift 
• Occasional lifting and carrying up to 25 lbs 
• Frequent kneeling, pushing, pulling, sitting   
• Capable of working independently