Sous Chef

Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Key Responsibilities

The job of Sous Chef is executed satisfactorily when:

• Assist with organizing special events and special food promotions.
• 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.
• Clean the kitchen and equipment.
• 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 training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Approve leave after considering hotel occupancy.
• Work with superior 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 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.

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

EDUCATION:

• Gastronomic Education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
• Must show signes 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:

• Local language - excellent oral and written skills where necessary
• English - excellent oral and written skills
• Additional language - beneficial

COMPETENCIES:

• 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:

• 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