Chief Steward/Haccp

Chief Steward/Haccp

Fairmont-Mount Kenya Safari Club

Chief Steward/Haccp

Details of the offer

Everyone agrees that the Mount Kenya Safari Club Nanyuki is an exclusive retreat. Situated some one hundred and ninety kilometres to the north of Nairobi, on the slopes of Mount Kenya, it has a reputation for relaxed elegance. Many of the world's famous names, be they royalty, film stars or merely the rich, seek it out as a secluded haven where, although you do your safari during the day, you always dress for dinner
Previous leadership experience in a Stewarding department required

Strong interpersonal and problem solving abilities

Computer literate in Microsoft Window applications required

University/College degree in a related discipline an asset

Highly responsible & reliable

Ability to work well under pressure in a fast paced environment

Ability to work cohesively as part of a team

Ability to focus attention on guest needs, remaining calm and courteous at all times

Visa Requirements: Eligible to work in Kenya


Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed

Balance operational, administrative and Colleague needs

Establish HACCP norms in all the required places (From Receiving area to Kitchen)

Create, manage and maintain the traceability system established

Organize a weekly Kitchen inspection based on HACCP Standard

Conduct regularly scheduled departmental meetings

Create, manage and maintain food safety documentation and records

Supervise and maintain the sanitation of kitchen equipment and other areas assigned

Ensure all banquet event orders are reviewed and ensure proper set-ups are in place

Review and prepare of SOPs, working out for cleaning schedules and their implementation along with Executive Chef, Executive Sous Chef and Pastry Chef.

Implementation of pest management program

Coordinating with engineering department to implement preventive and corrective maintenance

Solving/following any problems/issues related to food safety.

Manage and maintain a satisfactory waste disposal system

Review and follow up on the Microbiological results from laboratory

Review the implementation of food safety skills of staff

Prepare monthly reports on shortages in chinasilverware and equipment and requisition replacements as required while following budget guidelines

Work closely with the Chef, Director of Banquets/Catering to anticipate guest needs

Order and control all inventory of cleaning compounds

Ensure all equipment is in working order and report any items in need of repair

Follow the repairs of all the Kitchen Materials

Follow department policies, procedures and service standards

Maintain a clean and safe work environment

Other duties as assigned

Organize training and train all Heartist in the matter of Hygiene and Food safety. And establish and keep staff training file

Supervise all incoming orders and ensures that all purchases which are needed are delivered in the quantities that are required.

Take care of all personal hygiene in kitchen

To ensure all suppliers are following the hygiene standard though delivery and receiving by leading on the spot inspections.

Job Requirements
Required education
: Bachelor's degree

Required relevant work experience
: 2 years

Required languages:
English (Spoken: fluent | Written: fluent)
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