Head Chef at Kempinski Hotels

Job description

Head Chef will be reporting to the Camp Manager and Executive Chef. He/she will be responsible for preparing and serving a range of a la carte items which meet guest’s expectations while supervising junior members of the Kitchen Brigade. He/she will ensure outstanding culinary technical skills are maintained, new dishes and products are developed, Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable, Effective employee working relationships are established and maintained and all HACCP guidelines are achieved and maintained.

Main 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 Camp Manager and Director of Human Resource to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Personally, conduct TTTTs with Kitchen team on a regular basis and take personal interest for their talents’ development plans.
• 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.
• Assist in recruiting and selecting potential talent according to the Camps’ current and future needs. Including conducting interviews for Kitchen available positions.
• 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.
• Advise Camp Manager regarding Kitchen Operations need before approving any leave request.
• Work with Camp Manager 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 camp safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify Camp Manager of potential dangers.
• Log security incidents and accidents in accordance with Camp 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 Camp.

Desired Qualifications And Skills

• Gastronomic education certificate or Culinary University/College/Tertiary level education.
• Minimum 6 years kitchen experience.
• Minimum 2 - 3 years in kitchen management role ( E.g Executive Sous Chef), preferably with 5* Camp.
• Must show signs of career development
• HACCP Certification.
• Banqueting experience is preferred.
• English – excellent oral skills and Knowledge in a foreign 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 camp 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.