Executive Chef at Kempinski Hotels

Main Responsibilities

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
• Keep an up-dated hotel policies and procedures file.
• Work with the People Services Manager to ensure the departmental performance of staff is productive.
• Plan for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
• Conduct probation and formal performance appraisal in line with company guidelines.
• Maintain up to date staff records and approves leave requests.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Participate in the preparation of the hotel's revenue plan and marketing programmes.
• Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
• Work with Finance in the preparation and management of the department’s budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Qualifications

• Gastronomic education certificate or Culinary University/College/Tertiary level education.
• Minimum 2 - 3 years in a similar role preferably with an international 5* Hotel chain.
• Must show signs of career development.
• HACCP Certification.
• Banqueting experience is preferred.
• English – excellent oral and written skills. Knowledge in a foreign international language will be a distinct advantage.
• Knowledgeable of food safety regulations.
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to establish and retain effective working relationships with Hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Excellent verbal communication skills
• Proficiency in Microsoft Office.
• Passion for Food & Beverage