Executive Chef
Summary
Oversee all kitchen operations for a luxury hotel, develop menus, manage staff, and ensure food safety and budget compliance in a high-end hospitality setting.
The job of Executive Chef is executed satisfactorily when:
- Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.
- Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
- Excellent culinary technical skills are displayed and maintained.
- Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager.
- Effective and positive employee working relationships are established and maintained (ESS score 75% and above).
- All HACCP guidelines are achieved and maintained.
The Executive Chef fulfils their role as a Talent Development Ambassador when:
- They actively support and implement Talent Development initiatives as a part of their daily activities.
- They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.
- They support and initiate transfer, cross exposure and task force assignments for their team.
- They personally conduct prefinance evaluation with their team on a regular basis and take personal interest for their talents’ development plans.
- They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.
- 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: To fill the position, the following is required:
- 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:
- Knowledge 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 organizational and time management skills
- Applies a professional, confidential and ethical approach at all times
- Works in a safe, prudent and organized 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
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