Job Description

SCOPE

Prepares and serves a range of a la carte items which meet guest's expectations while supervising junior members of the Kitchen Brigade.

OVERALL OBJECTIVES

The job of Head Chef is executed satisfactorily when:

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.

At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers' daily activities.

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 Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.

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.

Approve leave after considering hotel occupancy.

Work with superior 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 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.

SCOPE

Prepares and serves a range of a la carte items which meet guest's expectations while supervising junior members of the Kitchen Brigade.

OVERALL OBJECTIVES

The job of Head Chef is executed satisfactorily when:

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.

At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers' daily activities.

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 Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.

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.

Approve leave after considering hotel occupancy.

Work with superior 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 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.

Qualifications

COMPETENCIES

• 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 organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations