Executive Chef Kempinski Hotel

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.

EDUCATION:

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) Must show signs of career development
• HACCP certification

EXPERIENCE:

• Minimum five 5 years in a kitchen management role, preferably with an international 5* hotel chain
• Minimum ten 10 years kitchen experience
• Experience in a standalone F&B operation is beneficial
• International experience is preferred
• Banqueting experience is preferred

LANGUAGE: Ability to work and communicate in a multinational environment:

• Local language excellent oral and written skills where necessary
• English excellent oral and written skills
• Additional language - beneficial

COMPETENCIES: To fill this position the candidate must have:

• Knowledgeable of food safety regulations
• Ability to effectively manage a team
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients / vendors
• Ability to identify and delegate tasks effectively
• Excellent organisational and time management skills
• Applies a professional, confidential and ethical approach at all times
• Works in a safe, prudent and organised manner
• Be knowledgeable of sales, marketing & promotional practices

TECHNICAL COMPETENCIES: Computer literacy adapted to the field of culinary:

• Ability to operate computer and office equipment
• Proficiency in Microsoft Office

INDIVIDUAL CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

• Passionate for Food & Beverage/ gastronomy
• People oriented
• Passionate for European luxury
• Entrepreneurial
• Straightforward
• Innovative
• Business acumen
• Sense of responsibility
• Leader
• Team player
• Flexible and reliable
• Tolerant and open minded
• Works well under pressure