Executive Chef
- 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.
Key Responsibilities
- 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).
Skills, Knowledge and Expertise
EXPERIENCE:
To fill the position, the following is required:
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:
- 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:
- Knowledgeable 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 organisational and time management skills
- Applies a professional, confidential and ethical approach at all times
- Works in a safe, prudent and organised manner
- Be knowledgeable of sales, marketing & promotional practices
TECHNICAL
- 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:
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
About Kempinski Palace Engelberg
Located high in the mountains in the heart of Switzerland, the Kempinski Palace Engelberg impresses with a unique blend of refreshing Swiss hospitality, warm five-star luxury service and a wealth of activities. The Kempinski Palace Engelberg is a place where memories are made.
Our Hiring Process
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