Chefs at Kempinski Hotels

Prepares and serves a range of a la carte items which meet guest’s expectations while supervising junior members of the Kitchen Brigade.

Key Responsibilities:

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of Human Resources to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your 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.

Desired Skills and Qualifications

• Degree/Diploma in food production.
• Four years minimum experience in a similar position.
• Previous experience within a luxury 5 star establishment.
• Experience in a similar role and proven track record may be considered in lieu of specialised education.
• Strong people leadership skills.
•  Fluent speech skill; Knowledge of the English language is mandatory.
• Sound, checkable previous employment references.
• Able to work in a fast paced environment and can multitask .
• Ability to remain calm and composed under pressure.

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Prepares and serves a range of a la carte Italian Cuisine items which meet guest’s expectations while supervising junior members of the Kitchen Brigade.

Key Responsibilities:

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your 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.

Desired Skills and qualifications

• Degree/Diploma in food production
• Four years minimum experience in Italian cuisine in a similar position
• Previous experience within a luxury 5 star establishment
• Experience in a similar role and proven track record may be considered in lieu of specialised education
• Strong people leadership skills
•  Fluent speech skill; Knowledge of the English language is mandatory
• Sound, checkable previous employment references
• Able to work in a fast paced environment and can multitask 
• Ability to remain calm and composed under pressure

go to method of application »

Organize kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

Key Responsibilities:

• Prepare in advance food, beverage, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.  
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known. 
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. 
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guideline. 
• Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.
• Coach, counsel and discipline staff in breach of hotel policies and departmental     procedures, providing constructive feedback to enhance performance.
• Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Log security incidents and accidents in accordance with hotel requirements.
• Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Desired Skills and Qualifications:

• Degree/ Diploma/Basic Certification in Food Production.
• Proven track record in Food and Beverage Production Operations.
• Minimum of four years’ experience within a luxury 5 star establishment with at least two years in a similar role.
• Ability to express oneself clearly and concisely.
• Excellent grooming skills and must be well versed in professional and personal etiquette
• Ability to remain calm and composed under pressure.
• Ability to establish and retain effective working relationships with hotel staff and clients.
• Ability to identify and delegate tasks effectively.