The posting
Kempinski Palace Cairo
SCOPE
The incumbent in this position is responsible for a Specialty kitchen and ensures that it runs according to performance standards established by the Executive Chef according to the Kempinski procedures and standards. To prepare dishes and specialty dishes as per the menu for all outlets, while maintaining standards of food preparation, quality, hygiene, sanitation and decoration in accordance with HACCP. To assist Executive Chef or his/her designee in organizing and managing daily kitchen operation.
Key Responsibilities
MAIN RESPONSIBILITIES
Operational:
- To report for duty punctually wearing the correct uniform and name badge at all times.
- To organize and set up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
- To ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.
- To assist Executive Sous Chef in ensuring that all culinary standards in that section comply with Company and Hotel Policies and Procedures and Minimum Standards.
- To monitor food and operating costs and control these by reducing waste.
Finance
Customer Service and Communication
Administration
Occasional Duties
Security, Health and Safety
Laws, Regulations and Policies
- To train the culinary employees in that section of the kitchen in the skills necessary for them to perform their function.
- To assist in maximizing employee morale and productivity.
- To work in any section of the kitchen when necessary or as requested by the Executive Sous Chef.
- To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- To maintain good working relationships with colleagues and all other departments.
- To have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
- To maintain a high standard of personal appearance and hygiene at all times.
- To have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within it.
- To carry out any other reasonable duties as assigned.
- To co-ordinate and communicate with related outlets in order to provide effective production of high quality products according to business trends.
- Ensures and improves operation standards are being observed while food saving and preserving with tangible effects.
- Maintaining consistency in providing wide range of dishes and decorations.
- Assist and Train all subordinates and chefs to achieve best quality in food production and take part in working out new dishes.
- To strictly follow the standard in control of product quality, food preparation technology, raw food product laying norms. Bear personal responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted standards, technological and calculations cards.
- To carry out on daily basis for food spoilage and wastage and their correspondence on demand. Alerting Executive Chef or Executive Sous Chef to on the same to control and regulating the purchase accordingly.
- To coordinate with Executive Chef or Executive Sous Chef to ensure that the market list is being ordered and receive in time. Also, ensures that the quantity and quality of the received food items are correct and properly stored as per sanitation and hygiene standards.
- To assist Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with Company and Hotel Policies and Procedures and Minimum Standards.
- Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Skills, Knowledge and Expertise
NATIONALITY: Eligible for a working permit in country of hire.
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 5 years kitchen experience
- Minimum 2 years management experience (e.g. Chef de Partie)
- 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 - beneficialCOMPETENCIES:
- Knowledgeable of food safety regulations
- Ability to work as a part of a team, 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
TECHNICAL COMPETENCIES: Computer literacy adapted to the field of culinary:
- Ability to operate computer and office equipment
- Proficiency in Microsoft Office
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
- People Oriented
- Passionate for European luxury
- Entrepreneurial
- Straightforward
- Business Acumen
- Sense of responsibility
- Team player
- Flexible and reliable
- Tolerant and open minded
- Works well under pressure
OTHER SKILLS: Depending on region and property
