Executive Sous Chef

Kempinski Hotel; United Arab Emirates; On-site; AED 120,000 - 200,000; Full time

Job summary

A luxury hotel chain in the United Arab Emirates is seeking a kitchen management professional to assist the Executive Chef. The successful candidate will manage food production and stewarding operations, maintain high kitchen standards, and oversee staff training. A minimum of 6 years kitchen experience and a gastronomic education certificate are required. Strong communication and organisational skills are essential.

Qualifications

• Must show signs of career development.
• International experience preferred.
• Banqueting experience beneficial.

Responsibilities

• Assist the Executive Chef in food production and stewarding operations.
• Organize special events and food promotions.
• Ensure training needs analysis is carried out for kitchen staff.
• Maintain hygiene standards in the kitchen.

Skills

Gastronomic education certificate or equivalent

HACCP certification

6+ years kitchen experience

3+ years in kitchen management

Excellent communication in English

Ability to work independently and under pressure

Organisational and time management skills

Education

Apprenticeship/diploma/BA/BSc

Job description

Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.

• Assist with organizing special events and special food promotions.
• Assist the Executive Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.
• Assume the duties and responsibilities of the Executive Chef in their absence.
• Assist the Executive Chef in developing and maintaining up‑dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up‑dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after consideration of hotel occupancy.
• Work with Executive Chef 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.
• Implement and practice HACCP.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills

Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) Must show signs of career development HACCP certification Minimum 6 years kitchen experience Minimum 3 years in kitchen management role, preferably with an international 5* hotel chain Experience in a standalone F&B operation is beneficial International experience is preferred Banqueting experience is preferred Ability to work and communicate in a multinational environment: Local language – excellent oral and written skills where necessary English – excellent oral and written skills Additional language - beneficial Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions Excellent written and 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 Knowledgeable of food security regulations