The Executive Chef fulfils their role as a Talent Development Ambassador when: They actively support and implement Talent Development initiatives as a part of their daily activities. They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development. They support and initiate transfer, cross exposure and task force assignments for their team. They personally conduct prefinance evaluation with their team on a regular basis and take personal interest for their talents development plans. They 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.

Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit. Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad. Keep an up-dated hotel policies and procedures file. Work with the People Services Manager to ensure the departmental performance of staff is productive. Plan for future staffing needs. Ensure 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). Conduct probation and formal performance appraisal in line with company guidelines. Maintain up to date staff records and approves leave requests. Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Participate in the preparation of the hotel's revenue plan and marketing programmes. Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment. Work with Finance 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 all 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.

Desired Candidate Profile

EDUCATION:

Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
Must show signs of career development
HACCP certification

EXPERIENCE:

To fill the position, the following is required:
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

LANGUAGE:

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

COMPETENCIES:

To fill this position the candidate must have:
Knowledge 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

TECHNICAL COMPETENCIES :

Computer literacy adapted to the field of culinary
Ability to operate computer and office equipment

INDIVIDUAL CHARACTERISTICS:

To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
Passionate for Food & Beverage/ gastronomy
People oriented
Passionate for European luxury
Entrepreneurial
Straightforward
Innovative
Business acumen
Sense of responsibility
Leader
Team player
Flexible and reliable
Tolerant and open minded
Works well under pressure