Executive Chef

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Saudi Arabia - Yanbu

Reporting To: General Manager

DescriptionThe job of Executive Chef is executed satisfactorily when:\nRecipes 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.\nComprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.\nExcellent culinary technical skills are displayed and maintained.\nMenus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager.\nEffective and positive employee working relationships are established and maintained (ESS score 75% and above).\nAll HACCP guidelines are achieved and maintained.\nAt Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers’ daily activities. The Executive Chef fulfils their role as a Talent Development Ambassador when:\nThey actively support and implement Talent Development initiatives as a part of their daily activities.\nThey identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.\nThey support and initiate transfer, cross exposure and task force assignments for their team.\nThey personally conduct TTTTs with their team on a regular basis and take personal interest for their talents’ development plans.\nThey 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.\n

Key Responsibilities\nManage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.\nPlan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.\nKeep an up-dated hotel policies and procedures file.\nWork with the People Services Manager to ensure the departmental performance of staff is productive.\nPlan for future staffing needs.\nEnsure 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).\nConduct probation and formal performance appraisal in line with company guidelines.\nMaintain up to date staff records and approves leave requests.\nCoach, counsel and discipline staff, providing constructive feedback to enhance performance.\nParticipate in the preparation of the hotel's revenue plan and marketing programmes.\nDetermine with the Finance Director the minimum and maximum stocks of all food, material and equipment.\nWork with Finance in the preparation and management of the department’s budget.\nDemonstrate 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.\nBe aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. \nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nLog security incidents and accidents in accordance with hotel requirements.\nImplement and practice HACCP.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.


Skills, Knowledge and ExpertiseNATIONALITY:   Eligible for a working permit in country of hire.

\nEDUCATION:      \nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) Must show signs of career development\nHACCP certification\nEXPERIENCE: To fill the position, the following is required:\nMinimum five 5 years in a kitchen management role, preferably with an international 5* hotel chain \nMinimum ten 10 years kitchen experience\nExperience in a standalone F&B operation is beneficial\nInternational experience is preferred\nBanqueting experience is preferred\nLANGUAGE: Ability to work and communicate in a multinational environment:\nLocal language – excellent oral and written skills where necessary\nEnglish – excellent oral and written skills\nAdditional language - beneficial\nCOMPETENCIES: To fill this position the candidate must have:\nKnowledgeable of food safety regulations\nAbility to effectively manage a team\nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients / vendors\nAbility to identify and delegate tasks effectively\nExcellent organisational and time management skills\nApplies a professional, confidential and ethical approach at all times\nWorks in a safe, prudent and organised manner\nBe knowledgeable of sales, marketing & promotional practices\nTECHNICAL COMPETENCIES: Computer literacy adapted to the field of culinary:\nAbility to operate computer and office equipment\nProficiency in Microsoft Office\nINDIVIDUAL CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:\nPassionate for Food & Beverage/ gastronomy\nPeople oriented\nPassionate for European luxury\nEntrepreneurial\nStraightforward\nInnovative\nBusiness acumen\nSense of responsibility\nLeader\nTeam player\nFlexible and reliable\nTolerant and open minded\nWorks well under pressure\n
 

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