Colleague 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.

Responsibilities:

Reporting to the Cluster Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:

• Make special happen to our Heartists

• Consistently offer professional, friendly and proactive service while supporting fellow heartists.
• Ensure consistency in the preparation of all food items for buffet menus
• Promote fun/professional and disciplined according to the recipes and standards
• Attend daily culinary team briefing on daily basis
• Record all food items collected from the main stores
• Ensure preparation of nutritious food in guidance with MAA restaurant Menu while maintaining consistency in quality
• Daily checks of all mis-en-place to ensure freshness & quality standards
• Follow all safety policies
• Conduct one training a week to the kitchen stewards and submit the form to the Chef for signature and record keeping
• Ensure proper handing over in writing when proceeding on your time off
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen stewards are aware of standards and expectations
• Liaise daily with Cluster Executive Sous Chef and People & Culture team to keep open lines of communication regarding meals feedback from colleagues
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Observe HACCP SOPs
• Follow all safety and sanitation policies when handling food and beverage
• Work cohesively with departmental heads and the management
• Maintain good relationship with fellow colleagues
• Report to the head of maintenance any repair work
• Ensure the restaurant is well arranged at all times
• Ensure proper maintenance of items in the MAA restaurant i.e. water dispensers, soap dispensers etc.
• Ensure daily meal register is signed by colleagues on  daily basis

• Previous experience in the Culinary field required
• Previous customer related experience an asset
• Food and hygiene safety trained
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of the team
• Ability to focus attention on colleague needs, remaining calm and courteous at all times.
• Diploma Certification in a Culinary discipline an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team

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