Chef De Cuisine - Syrian nationality with Local Residency

• Standard recipes are developed and written.
• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• 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.
• All HACCP guidelines are achieved and maintained.

Key Responsibilities

• Assist with organizing special events and special food promotions.
• Assist the Executive Sous Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.
• Assume the duties and responsibilities of the Executive Sous Chef in their absence. 
• Assist the Executive Sous Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• 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 a hygienic kitchen and personal hygiene.
• 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.
• 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.
• 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 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.

Skills, Knowledge and Expertise

• NATIONALITY:   Eligible for a working permit in country of hire
• EDUCATION:      Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)  HACCP certification , Must show signs of career development.
• EXPERIENCE: To fill the position, the following is required:

1. Minimum 10 years kitchen experience
2. Minimum 5 years in kitchen management role, preferably with an international 5* Hotel chain
3. Experience in a standalone F&B operation is beneficial
4. International experience is preferred
5. Banqueting experience is preferred

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

1. Local language – excellent oral and written skills
2. English – excellent oral and written skills
3. Additional language - beneficial