Sous Chef

Responsibilities

Sous Chef

• 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.

Requirements

• Ability to operate computer and office equipment
• Proficiency in Microsoft Office

is executed satisfactorily when

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

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