Current Vacancies at Kempinski Hotels

Description

• The overall scope of this role is to ensure that all hotel revenue has been fully and accurately accounted for and recorded in the corresponding systems.

Key Responsibilities

• Responsible for following and understanding all Kempinski Policies & Procedures.
• Responsible for behaving in a professional and harmonious manner and following the Kempinski code of conduct.
• Responsible for collecting all paperwork for all revenues and ensuring accuracy and compliance with the policies and procedures.
• Responsible for ensuring that all revenues have been captured, recorded, and posted accurately.
• Responsible for checking all credits, voids, and complementary postings. Any discrepancies must be recorded and reported.
• Responsible for performing spot checks daily and alternating between the areas checked.
• Responsible for verifying all payment methods are accurate and all data has been transferred and posted fully.

Job Requirements

• Degree in a business related course/Accounting.
• CPA/ACCA certification preferred.
• Minimum of 3 years experience in Income Audit.
• Knowledge of the generally accepted accounting principles and local regulations.
• Excellent written and verbal communication skills
• An ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Strong organizational and time management skills
• Applies a professional, confidential and ethical approach at all times

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Description

• Assist in the daily management of Pastry Operations including organizing and managing daily kitchen operation, maintaining food quality standards and comprehensive product knowledge.

Key Responsibilities

• Adhere to Hotel standards of food quality, preparation, recipes and presentation
• 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 and ensure company’s standards are maintained by all Pastry kitchen staff.
• Ensure good interdepartmental and departmental working relationships are maintained.
• Ensure daily operations run smoothly by checking that work has been carried out correctly, the daily function sheet and mise en place lists, and setting priorities in accordance to last minute changes.
• Establish – in conjunction with the Executive Pastry Chef - job methods and on a regular basis supervise and correct if necessary cooking standards to maintain a high quality of food and service quality.

Job Requirements

• Experience in a kitchen role, preferably pastry kitchen
• English – excellent oral and written skills
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions

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Description

• Plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

Key Responsibilities

• Supervise all employees in the Pastry/Bakery kitchen.
• Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing.
• Establish culinary standards specific for Pastry/Bakery which meet the need of the target market.
• Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Executive Chef and Director of Human Resources to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Assist in co-ordinating the preparation of the departmental annual budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

Job Requirements

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc
• Minimum 5 years in kitchen management role, preferably with an international 5* Hotel chain
• Minimum 10 years (pastry) kitchen experience with a minimum of 2 years in Europe
• Experience in the retail sector is beneficial
• Banqueting experience is preferred
• English – excellent oral and written skills
• Excellent organizational and time management skills