Executive Chef
kempinski
Executive Chef
DescriptionManage 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- Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- 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).- All HACCP guidelines are achieved and maintained.
Skills, Knowledge and Expertise- Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) - Must show signs of career development- HACCP certification
- 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
- 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 organizational and time management skills- Applies a professional, confidential and ethical approach at all times- Works in a safe, prudent and organized manner- Be knowledgeable of sales, marketing & promotional practices
- Computer literacy adapted to the field of culinary: ability to operate computer and office equipment, proficiency in Microsoft Office
Application Deadline: 28 February 2025
Department: Kitchen
Employment Type: Fixed Term - Full Time
Location: China - Yangzhou
Reporting To: EAM i/c F&B
DescriptionManage 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- Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- 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).- All HACCP guidelines are achieved and maintained.
Skills, Knowledge and Expertise- Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) - Must show signs of career development- HACCP certification
- 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
- 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 organizational and time management skills- Applies a professional, confidential and ethical approach at all times- Works in a safe, prudent and organized manner- Be knowledgeable of sales, marketing & promotional practices
- Computer literacy adapted to the field of culinary: ability to operate computer and office equipment, proficiency in Microsoft Office
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