Chef de Cuisine
Fixed Term - Full TimeJob Overview
SCOPE
Reporting directly to the Executive Chef, the Chef de Cuisine is responsible for the operational and administrative direction of daily food production, with a specialized focus on designing and executing high-end themed buffets. This role ensures all culinary and Stewarding operations adhere strictly to established Kempinski standards and procedures.
Themed Buffet Specialization: Conceive, plan, and execute innovative and appealing themed buffets, ensuring exceptional quality, creativity, and presentation in an upscale hotel environment.
Special Events & Promotions: Assist with organizing special culinary events and food promotions, including bespoke menu development for banquets and functions.
Kitchen Supervision & Preparation: Participate in and supervise the kitchen operations, ensuring meticulous preparation and presentation of all food items in accordance with the hotel’s food and beverage standards.
Administrative & Staff Management Support:
- Support the Executive Chef with essential administrative duties.
- Oversee and manage staff planning, scheduling, and rostering.
- Process and manage staff leave requests in line with operational needs.
Hygiene and Safety Standards: Maintain an impeccable standard of kitchen hygiene and personal grooming; implement and rigorously practice HACCP.
Operational Excellence: Assist in maintaining a comprehensive, current, and guest-focused set of departmental standards and procedures, and oversee their implementation.
Team Leadership & Development:
Operational Excellence: Assist in maintaining a comprehensive, current, and guest-focused set of departmental standards and procedures, and oversee their implementation.
Team Leadership & Development:
- Ensure training needs analysis of Kitchen staff is carried out, and training programs are designed and implemented.
- Provide essential input for probation and formal performance appraisal discussions.
- Coach, counsel, and discipline staff effectively, providing constructive feedback.
Occupational Health & Safety (OH&S): Demonstrate complete awareness of OH&S policies, ensure all activities are conducted safely and within guidelines, and ensure direct reports do the same.
Emergency Procedures: Be fully familiar with property safety, first aid, and fire and emergency procedures, and operate all equipment safely.
Hazard Correction: Initiate action immediately to correct any hazardous situation and promptly notify supervisors of potential dangers.
Incident Logging: Log security incidents and accidents in strict accordance with hotel requirements.
Adaptability: Additional responsibilities and tasks can be added at any time according to the needs of the business and the hotel.
Emergency Procedures: Be fully familiar with property safety, first aid, and fire and emergency procedures, and operate all equipment safely.
Hazard Correction: Initiate action immediately to correct any hazardous situation and promptly notify supervisors of potential dangers.
Incident Logging: Log security incidents and accidents in strict accordance with hotel requirements.
Adaptability: Additional responsibilities and tasks can be added at any time according to the needs of the business and the hotel.
Key Responsibilities
- The chef must show a good leadership with the kitchen team.
- Must demonstrate a good collaboration with the restaurant manager and team.
- Must be a trainer and develop the kitchen team.
- Must revisit the meu and the concept of the restaurant.
- Must consider the Guest feedback and the employee feedback.
- The Chef along with the Restaurant Manager are both responsible of the guest satisfaction.
Skills, Knowledge and Expertise
EXPERIENCE: To fill the position, the following is required:
- Minimum 5 years kitchen experience
- Minimum 3 years in kitchen management role, preferably with an international 5* Hotel chain
- Experience in a standalone F&B operation is beneficial
- Themed buffet specialization experience is a must
LANGUAGE : Ability to work and communicate in a multinational environment:
- English – Excellent oral and written skills
- French language – Preferable, with strong oral and written skills
- Additional language – Beneficial
COMPETENCIES:
- Knowledgeable of food safety regulations
- Thorough knowledge of Italian cuisine
- Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
- Excellent written and 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
- Applying a professional, confidential and ethical approach at all times
- Working in a safe, prudent and organized manner
TECHNICAL COMPETENCIES : Computer literacy adapted to the field of culinary
- Ability to operate computer and office equipment
- Proficiency in Microsoft Office