Sous Chef
Permanent - Full TimeJob Overview
Reporting to the Executive Chef, the Sous Chef assists in managing kitchen operations, including menu planning, costing, and the organization of special events. The role is vital in developing innovative dishes while ensuring uncompromising food quality standards and comprehensive product knowledge.
Key Responsibilities
Direct food preparation in collaboration with the Executive Chef, focusing on the execution of diverse, high-volume buffet operations.
Offer creative ideas and innovative concepts for themed buffets to ensure a unique guest experience.
Ensure all food items meet 5-star quality and Kempinski standards, maintaining consistent freshness and presentation throughout service hours.
Assist with menu planning, inventory, and rigorous cost management, specifically regarding high-volume buffet logistics.
Manage orders, stock, and supplier relations to ensure the kitchen is always well-provisioned for peak seasons.
Oversee and supervise the kitchen team, including scheduling, training, and ensuring rigor in teamwork.
Maintain strict sanitation, health, and safety standards (HACCP) across all work areas and buffet stations at all times.
Monitor and maintain kitchen and buffet equipment to ensure optimal performance and longevity.
Maintain comprehensive product knowledge, including global culinary trends, and recommend adjustments to buffet offerings accordingly.
Assist with the organization and smooth running of special events, banqueting, and food promotions.
Attend all briefings, participate in training, and perform other ad-hoc duties to support the overall management of the 8 F&B outlets.
Offer creative ideas and innovative concepts for themed buffets to ensure a unique guest experience.
Ensure all food items meet 5-star quality and Kempinski standards, maintaining consistent freshness and presentation throughout service hours.
Assist with menu planning, inventory, and rigorous cost management, specifically regarding high-volume buffet logistics.
Manage orders, stock, and supplier relations to ensure the kitchen is always well-provisioned for peak seasons.
Oversee and supervise the kitchen team, including scheduling, training, and ensuring rigor in teamwork.
Maintain strict sanitation, health, and safety standards (HACCP) across all work areas and buffet stations at all times.
Monitor and maintain kitchen and buffet equipment to ensure optimal performance and longevity.
Maintain comprehensive product knowledge, including global culinary trends, and recommend adjustments to buffet offerings accordingly.
Assist with the organization and smooth running of special events, banqueting, and food promotions.
Attend all briefings, participate in training, and perform other ad-hoc duties to support the overall management of the 8 F&B outlets.
Skills, Knowledge and Expertise
- Positive attitude and team player with ability to work independently
- Thrives under pressure and provides proactive, rational solutions.
- Possesses minimum 3 years experience in a similar role
- International experience is preferred
- Expertise in developing and applying seasoning techniques.
- Ability to identify and delegate tasks effectively
- Familiar with HACCP requirements
- Knowledge of Health and Safety rules and procedures
- 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 organizational and time management skills
- Ability to operate computer and office equipment
- Proficiency in Microsoft Office
- French and other languages skills are a plus