Vacancies at JW Marriott Nairobi
JW Marriott Hotel Nairobi is seeking passionate individuals for the following positions:
- Executive Pastry Chef
- Chief Steward
Executive Pastry Chef
Vacancies at JW Marriott Nairobi
Job ID: 25005972
JW Marriott Hotel Nairobi is looking for someone like you.
Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.
Works to continually improve guest and employee satisfaction while maintaining the operating budget. Areas of responsibility comprise overseeing all pastry food preparation areas.
CANDIDATE PROFILE
Education and Experience
- • High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
OR
- • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Leading the Discipline Teams
- • Supervises and manages employees; understands employee positions well enough to perform duties in employees’ absence.
- • Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
- • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- • Encourages and builds mutual trust, respect, and cooperation among team members.
- • Serves as a role model to demonstrate appropriate behaviors.
- • Ensures and maintains the productivity level of employees.
- • Supervises pastry preparation shift operations.
- • Communicates performance expectations in accordance with job descriptions for each position.
- • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- • Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
- • Leads shifts while personally preparing food items and executing requests based on required specifications.
- • Represents the property in media events as needed.
- • Facilitates pastry classes for customers and the community.
Ensuring Culinary Standards and Responsibilities are Met
- • Develops, designs, or creates new ideas and items for pastry kitchen.
- • Follows proper handling and right temperature of all food products.
- • Maintains food preparation handling and correct storage standards.
- • Recognizes superior quality products, presentations and flavor.
- • Ensures employees maintain required food handling and sanitation certifications.
- • Ensures compliance with all applicable laws and regulations regulations.
- • Assists the Executive Chef with menu development associated with pastry.
- • Operates and maintains all department equipment and reports malfunctions.
- • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- • Assists in determining how food should be presented and creates decorative food displays.
Ensuring Exceptional Customer Service
- • Monitors and provides service behaviors that are above and beyond for customer satisfaction.
- • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- • Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- • Sets a positive example for guest relations.
- • Empowers employees to provide excellent customer service.
- • Responds to and handles guest problems and complaints.
- • Interacts with guests to obtain feedback on product quality and service levels.
- • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Maintaining Culinary Goals
- • Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
- • Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
- • Supports procedures for food and beverage portion and waste controls.
- • Purchases appropriate supplies and manage inventories according to budget.
- • Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
- • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- • Ensures property policies are administered fairly and consistently.
- • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- • Uses all available on the job training tools for employees.
- • Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Additional Responsibilities
- • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- • Analyzes information and evaluating results to choose the best solution and solve problems.
- • Attends and participates in all pertinent meetings.
Chief Steward
Job ID: 25016336
JW Marriott Hotel Nairobi is looking for someone like you.
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
JOB SUMMARY
Education and Experience
- High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.
OR
- 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
- • Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
- • Schedules events, programs, and activities, as well as the work of others.
- • Monitors the inflow of ordered materials and the maintenance of current materials.
- • Conducts china, glass and silver inventories.
- • Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- • Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
- • Investigates reports and follows-up on employee accidents.
- • Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
- • Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
- • Enforces proper cleaning routines for serviceware, equipment, floors, etc.
- • Enforces proper use and cleaning of all dish room machinery.
- • Ensures all food holding and transport equipment is in working order.
- • Ensures compliance with all applicable laws and regulations.
- • Ensures compliance with food handling and sanitation standards.
- • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
Leading Kitchen Team
- • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
- • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- • Ensures and maintains the productivity level of employees.
- • Serves as a role model to demonstrate appropriate behaviors.
- • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- • Celebrates successes by publicly recognizing the contributions of team members.
- • Encourages and builds mutual trust, respect, and cooperation among team members.
- • Communicates performance expectations in accordance with job descriptions for each position.
- • Establishes and maintains open, collaborative relationships with employees.
- • Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
- • Strives to improve service performance.
- • Solicits employee feedback.
- • Understands the impact of department’s operation on the overall property financial goals and objectives.
Ensuring Exceptional Customer Service
- • Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
- • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
- • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Managing and Conducting Human Resource Activities
- • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- • Recruits, interviews, selects, hires, and promotes employees in the organization.
- • Trains employees in safety procedures.
- • Provides feedback to individuals based on observation of service behaviors.
- • Reviews employee satisfaction results to identify and address employee problems or concerns.
- • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- • Ensures property policies are administered fairly and consistently.
- • Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
- • Participates in employee progressive discipline procedures.
To apply visit
Stock Controller at Gap Recruitment Services Limited
Content Creation Intern at Africa Cybersecurity and AI Foundation (ACAIF)
Job Opportunities: Loss Control Officers
