Join our story at Hyatt Place and Hyatt House, Nairobi Westlands. Full-Time

Guest & Client Relations 

To ensure that you deliver the brand promise and always provide exceptional guest service. To ensure that you also provide excellent service to internal customers in other departments as appropriate. To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial:

Assists in maximizing employee productivity through multi-skilling, multi-tasking, and flexible scheduling. Focuses attention on improving productivity levels and prudently managing utility/payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. Ensures new technology and equipment are embraced, improving productivity while taking work out of the system.

Operational:

Ensures that all company minimum brand standards have been implemented. Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible. Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records. Coordinates with all satellite kitchens for their mise-en-place and supplies. Assists in conducting yield testing to minimize wastage and ensure recipe accuracy. Directs food apportionment policy to control costs. Monitors closely the requirements in own section and orders food items at the right time and in the right quantity. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Estimates food consumption and manages purchases or requisitions of foodstuffs and kitchen supplies. Assists in devising special dishes and developing innovative recipes. In liaison with Hygiene Manager in establishing and enforces sanitation standards for the kitchen. Responds to the results and feedback from various tools/platforms ensuring, that the relevant changes are actioned and implemented.

Employee Handling 

Ensures a strong professional relationship with all levels of employees within the hotel.  Maintain open and effective communication with colleagues, supervisors, and other departments to ensure seamless coordination for maintenance tasks, repairs, and project implementations. Collaborate with colleagues from different departments to address kitchen & laundry equipment issues, provide support, and ensure timely resolution of problems. Work collaboratively with fellow colleagues to achieve common goals, share knowledge, and assist in resolving complex engineering issues. Offer support and guidance to junior colleagues, apprentices, or trainees, fostering a mentorship approach within the team. Follow established protocols, safety guidelines, and standard operating procedures while working alongside colleagues to ensure a safe and efficient work environment. Encourage compliance with safety standards and best practices among colleagues, emphasizing the importance of safety in all tasks. Treat colleagues with respect, professionalism, and courtesy at all times, creating a positive work culture within the engineering department. Resolve conflicts or disagreements with colleagues amicably, demonstrating conflict resolution skills and a constructive approach to problem-solving. Share expertise, experiences, and best practices with colleagues to enhance the overall skill set and knowledge base within the team. Participate in training sessions or workshops to update skills and knowledge, encouraging colleagues to do the same. Offer assistance and backup to colleagues during peak workloads, emergencies, or when extra help is needed, fostering a spirit of mutual support within the team. Seek assistance from colleagues when facing challenges or unfamiliar tasks, promoting a collaborative approach to problem-solving. Provide constructive feedback and suggestions to colleagues when appropriate, contributing to continuous improvement and efficiency in the workplace. Be open to receiving feedback from colleagues, embracing opportunities for personal and professional growth. Actions on the results of the Colleague Experience Survey (CES).

Administrative:

Assists in ensuring that culinary activities are aligned with the respective Corporate Strategy. Assists in the preparation and updates of individual Departmental Operations Manuals. Conducts regular departmental communications briefings and meetings in the absence of the Executive Chef.

General:

Reads the hotel's Employee Handbook, understands, and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health, and safety. Attends and contributes to all training sessions and meetings as required. Always exercises responsible behaviour and positively representing the hotel team and Hyatt Hotels Corporation. Maintains strong, professional relationship with relevant representatives from business partners and other organisations. Ensures high standards of personal presentation and grooming. In this role you will also be required to multi-task in various aspects of the operations as advised by your Managers from time to time. Responds to changes in the Food and Beverage department as dictated by the industry, company, and hotel. Carries out any other reasonable duties and responsibilities as assigned. Works closely with Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Executive Duties:

Through hands-on management, closely supervises the Pastry employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws. Coordinates with all Pastry kitchen for their mise-en-place and supplies. Assists in conducting yield testing to minimize wastage and ensure recipe accuracy. Directs food apportionment policy to control costs. Conducts regular departmental communications briefings and meetings in the absence of the Executive Chef

Required Certification:

Culinary Degree or Diploma

Food Safety Certification

Posted May 24, 2025