corporate executive chef

Hilton

<div>Executive Chef - Hilton Salwa Beach Resort &amp; Villas
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef - Hilton Salwa Beach Resort & Villas

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
What will I be doing? 
 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:<ul><li>
Lead of the kitchen brigade and ensure ongoing development of Team Members</li><li>
Identify an effective approach to succession planning</li><li>
Create menus that meet and exceed customers' needs and conform to brand standards</li><li>
Ensure the consistent production of high quality food through all hotel food outlets</li><li>
Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li><li>
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li><li>
Manage department operations, including budgeting, forecasting, resource planning, and waste management</li><li>
Manage all aspects of the kitchen including operational, quality and administrative functions</li><li>
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li><li>
Ensuring adequate resources are available according to business needs</li><li>
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li><li>
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li><li>
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li><li>
Maintain good communication and work relationships in all hotel areas</li><li>
Ensure that staffing levels are maintained to cover business demands</li><li>
Ensure monthly communication meetings are conducted and post-meeting minutes generated</li><li>
Manage staff performance issues in compliance with company policies and procedures</li><li>
Recruit, manage, train and develop the kitchen team</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li><li>
Manage financial performance of the department so all planning is in line with hotel objectives</li><li>
Manage food control systems are adhered to them so margins are on target in a pro-active way</li><li>
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li><li>
Be environmentally aware</li><li>
Ensure food wastage program is adhered to so that margins are on target</li><li>
Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li></ul>
What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li><li>
Excellent leadership skills</li><li>
A creative approach to the production of high quality food</li><li>
A business focused approach to managing a hotel kitchen</li><li>
Excellent communication skills</li><li>
Ability to build relationships, internal and external, to the hotel and the Company</li><li>
Excellent planning and organizational skills</li><li>
Ability to multi-task and meet deadlines</li><li>
A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
A certification in management</li><li>
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook 
What will it be like to work for Hilton?</li></ul>
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
What will I be doing? 
This position reports to the Hotel Manager.
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:<ul><li>
Lead of the kitchen brigade and ensure ongoing development of Team Members</li><li>
Identify an effective approach to succession planning</li><li>
Create menus that meet and exceed customers' needs and conform to brand standards</li><li>
Ensure the consistent production of high quality food through all hotel food outlets</li><li>
Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li><li>
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li><li>
Manage department operations, including budgeting, forecasting, resource planning, and waste management</li><li>
Manage all aspects of the kitchen including operational, quality and administrative functions</li><li>
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li><li>
Ensuring adequate resources are available according to business needs</li><li>
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li><li>
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li><li>
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li><li>
Maintain good communication and work relationships in all hotel areas</li><li>
Ensure that staffing levels are maintained to cover business demands</li><li>
Ensure monthly communication meetings are conducted and post-meeting minutes generated</li><li>
Manage staff performance issues in compliance with company policies and procedures</li><li>
Recruit, manage, train and develop the kitchen team</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li><li>
Manage financial performance of the department so all planning is in line with hotel objectives</li><li>
Manage food control systems are adhered to them so margins are on target in a pro-active way</li><li>
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li><li>
Be environmentally aware</li><li>
Ensure food wastage program is adhered to so that margins are on target</li><li>
Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li></ul>
What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li><li>
Excellent leadership skills</li><li>
A creative approach to the production of high quality food</li><li>
A business focused approach to managing a hotel kitchen</li><li>
Excellent communication skills</li><li>
Ability to build relationships, internal and external, to the hotel and the Company</li><li>
Excellent planning and organizational skills</li><li>
Ability to multi-task and meet deadlines</li><li>
A current, valid, and relevant trade qualification (proof may be required)
</li></ul>What's in it for me?<ul><li>
Career and development opportunities in Hilton Hotels Worldwide</li><li>
Competitive Salary &amp; Wages</li><li>
Private Health Insurance</li><li>
&ldquo;Go Hilton&rdquo; - discounted room rates in Hilton Hotels Worldwide for yourself and your family members &amp; friends</li><li>
Indoor Parking Privileges
</li><li>Complimentary Dry Cleaning for Business Attire</li><li>
Monthly Transportation Fee</li><li>
Complimentary Shuttle Bus
</li><li>50% discount on personal food &amp; beverage consumption in the sister hotels.
</li><li>Extended nursing hours of 1,5 hours until the baby reaches to 18 months (for newly born mothers)</li><li>
14 days paid paternity leave</li><li>
Opportunity to make a positive impact on environment and community with Travel with Purpose program</li></ul>
Specifically, we look for demonstration of these Hilton Values:<ul><li>
Hospitality - We're passionate about delivering exceptional guest experiences.</li><li>
Integrity - We do the right thing, all the time.</li><li>
Leadership - We're leaders in our industry and in our communities.</li><li>
Teamwork - We're team players in everything we do.</li><li>
Ownership - We're the owners of our actions and decisions.</li><li>
Now - We operate with a sense of urgency and discipline</li></ul> 
 
 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Mövenpick

<div>Company Description 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS. 
Job Description 
We&rsquo;re seeking an experienced and passionate Executive Chef to lead our culinary team The Executive Chef will manage the kitchen's daily operations, ensuring high-quality food preparation and presentation that meets guests' expectations.
This role involves menu development, team leadership, cost management, and adherence to food safety and occupational health and safety standards as per the laws of Egypt.
Key Responsibilities<ul><li>
Menu Planning and Development<ul><li>
Design seasonal and innovative menus that reflect contemporary tastes and trends.</li><li>
Collaborate with food suppliers to source high-quality local ingredients.</li><li>
Adapt menus based on guest feedback, locality and seasonal availability.</li></ul></li><li>
Food Preparation and Presentation<ul><li>
Oversee the preparation, cooking, and presentation of all food to maintain the highest quality.</li><li>
Ensure portion sizes, plating, and garnishing are consistent with laid down standards.</li><li>
Look out for current culinary trends and apply them to keep menus fresh and innovative.</li></ul></li><li>
Conference &amp; Events Execution<ul><li>
Plan, coordinate, and supervise all food preparation and presentation for functions, including banquets, conferences, meetings and corporate events.</li><li>
Maintain flexibility to adjust offerings and layouts based on guest feedback, event type, and the type of service required.</li></ul></li><li>
Team Management and Leadership<ul><li>
Recruit, train, and supervise kitchen team including stewarding.</li><li>
Promote a positive work environment ensuring HACCP and Health &amp; Safety standards are followed by all.</li><li>
Conduct regular performance reviews and provide training and mentoring to the team to develop their skills.</li></ul></li><li>
Cost Management and Inventory Control<ul><li>
Monitor and control kitchen costs, including food, employee, and waste.</li><li>
Establish and maintain budgets and provide reports on costs, productivity, and kitchen performance.</li><li>
Manage inventory, including ordering, receiving, and stock rotation.</li><li>
work closely with the cost control team to manage food cost.</li></ul></li><li>
Food Safety and Compliance<ul><li>
Ensure all food preparation, storage, and handling meet food safety standards, including HACCP principles.</li><li>
Maintain a clean and hygienic kitchen environment, with a strict focus on occupational health and safety regulations.</li><li>
Conduct regular audits and inspections to ensure compliance with safety and sanitation requirements.</li></ul></li><li>
Customer Satisfaction<ul><li>
Collaborate with front-of-house team to understand and to handle all guest preferences and dietary requirements.</li><li>
Respond to guest feedback and make menu adjustments to improve the dining experience.</li></ul></li></ul> 

Qualifications 
Qualifications &amp; Skills<ul><li>
Minimum experience of 4&ndash;5 years with international chain hotels.</li><li>
At least 5 years of experience in a senior culinary position, with a minimum of 2 years as an Executive Chef.</li><li>
Bachelor&rsquo;s degree or Hotel Management Degree or its Equivalent.</li><li>
A Team Player, with the ability to drive a highly energetic team to deliver results.</li><li>
Must be creative, innovative and have great communication skill.</li><li>
Knowledge of food safety standards, including HACCP.</li><li>
Strong leadership, organizational, and time management skills.</li><li>
Ability to handle high-pressure situations and manage multiple tasks efficiently.</li></ul> 

Additional Information 
<ul><li>
Good communication and customer contact skills</li><li>
Service oriented with an eye for details</li><li>
Ability to work effectively and contribute in a team</li><li>
Self-motivated and energetic</li><li>
Well-presented and professionally groomed at all times</li></ul></div>

Accor Group

Job Title Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Job Description Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Position Overview Accor is hiring an Executive Sous Chef to lead culinary operations across multiple dining outlets at one of its prestigious hotel properties in Dubai. This role is ideal for a seasoned hospitality professional with strong kitchen leadership, menu development, and team training experience in high-volume, multi-outlet environments. Join Accor to influence Dubai s dynamic food and beverage scene while building a high-performing kitchen brigade. Job Details Job Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef / Culinary / Kitchen Management Gender: Any Candidate Nationality: Any Candidate Current Location: Any Job Type: Full Time Job Overview Culinary Strategy, Quality Control, and Leadership As Executive Sous Chef, you will oversee day-to-day kitchen operations, product quality, staff management, food cost control, and hygiene compliance across various hotel restaurants and banqueting services. You ll collaborate closely with the Executive Chef and Food and Beverage Director to craft innovative menus, manage financial performance, and lead training programs for a multicultural culinary team. What You ll Do * Supervise and coordinate kitchen operations across outlets, ensuring consistency in food quality, taste, and presentation * Plan, test, and implement menus in collaboration with the Executive Chef, with consideration to guest preferences, trends, and seasonal ingredients * Monitor food cost, inventory levels, and procurement in partnership with the purchasing team * Maintain product specifications and standardize recipes for accuracy and consistency * Enforce all HACCP and Dubai Municipality hygiene standards with support from the Hygiene Officer * Conduct kitchen audits, sanitation inspections, and corrective actions as needed * Identify staff training needs and execute culinary development programs aligned with hotel goals * Promote a safe and inclusive work environment, addressing cross-cultural team dynamics effectively * Liaise with Engineering for timely equipment maintenance and upkeep * Participate in department budgeting, forecasting, and payroll optimization * Lead monthly kitchen meetings, support performance reviews, and develop leadership talent within the brigade * Act as role model in guest interaction, fostering positive feedback and loyalty * Support outlet managers in achieving operational goals, guest satisfaction, and profitability * Ensure adherence to hotel SOPs, grooming standards, shift rosters, and uniform policies * Stay abreast of competitor offerings and market trends to maintain a competitive culinary edge Ideal Profile Senior Kitchen Leader with Culinary Vision * Minimum 5 7 years of progressive experience in luxury hotel kitchens, with at least 2 years in a senior sous chef or executive sous chef role * Proven expertise in multi-outlet culinary operations and team management * Formal culinary education or vocational certification preferred * Strong understanding of UAE food safety regulations and HACCP protocols * Experience with food costing, budgeting, and labor management systems * Creative, organized, and capable of driving both kitchen performance and innovation * Fluent in English; additional languages and multicultural leadership experience are a plus * Passionate about developing talent and building an inclusive kitchen culture * Professional demeanor and hands-on leadership style with high energy Why Join Us Accor Culinary Careers in Dubai * Competitive compensation and global benefits through Accor s employee program * Career growth opportunities across a global portfolio of luxury and lifestyle brands * Work in one of the most vibrant culinary hubs in the Middle East * Gain exposure to diverse dining formats, from fine dining to large-scale banquets * Be part of a company that values sustainability, team development, and innovation About the Company Accor is a world-leading hospitality group with over 5,000 hotels and dining destinations across 110+ countries. In Dubai, Accor operates some of the region s most acclaimed culinary venues, offering chefs and culinary professionals the platform to grow, lead, and innovate. With strong brand values, international reach, and a commitment to excellence, Accor offers more than just a job it offers a culinary career with global potential. Post Details

Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE

Kempinski Hotel

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. <ul> <li>Assist with organizing special events and special food promotions.</li> <li>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.</li> <li>Assume the duties and responsibilities of the Executive Chef in their absence.</li> <li>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.</li> <li>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.</li> <li>Maintain a hygienic kitchen and personal hygiene.</li> <li>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.</li> <li>Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.</li> <li>Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.</li> <li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li> <li>Coach, counsel and discipline staff, providing constructive feedback to enhance performance.</li> <li>Approve leave after consideration of hotel occupancy.</li> <li>Work with Executive Chef in the preparation and management of the department s budget.</li> <li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li> <li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li> <li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li> <li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li> <li>Log security incidents and accidents in accordance with hotel requirements.</li> <li>Implement and practice HACCP.</li> <li>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</li> </ul>

Executive Sous Chef

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