Executive Chef - Pre Opening (French speaking)
kempinski
Executive Chef - Pre Opening (French speaking)
DescriptionWe are currently recruiting for an Executive Chef for the Pre-Opening of our new hotel Kempinski Hotel Brazzaville Congo to manage all kitchen operations including stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Key Responsibilities\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.\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).\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.\n
Skills, Knowledge and Expertise\nFluent in French & English\nGastronomic education certification (Apprentice/Diploma/BA/BSc)\nHACCP certified.\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\n
Department: Kitchen
Employment Type: Fixed Term - Full Time
Location: Congo - Brazzaville
Reporting To: Hotel Manager
DescriptionWe are currently recruiting for an Executive Chef for the Pre-Opening of our new hotel Kempinski Hotel Brazzaville Congo to manage all kitchen operations including stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Key Responsibilities\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.\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).\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.\n
Skills, Knowledge and Expertise\nFluent in French & English\nGastronomic education certification (Apprentice/Diploma/BA/BSc)\nHACCP certified.\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\n
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