Kempinski Hotel Mall of the Emirates (United Arab Emirates)

Food & Beverage

Middle Management

as soon as possible

To assist the Executive Sous Chef/Chef, in the supervision of kitchen production and to participate in the food production.  Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability.  All work is carried out in line with the hotel’s guidelines, the departmental business plan, and Kempinski Hotels, corporate guidelines and service concepts.

DUTIES/ RESPONSIBILITIES:

• To assist the Executive Souschef/Chef and participate in production to ensure food operations provide the highest quality
• Ensures the highest food quality appropriate to the market by assisting the Executive Sous Chef/Chef in all areas of kitchen operations
• Adheres to PPH standards of food quality, preparation, recipes, and presentation
• Ensures proper staffing and adequate supplies for all stations
• Supervises the proper set-up of each item on menus and insures their readiness
• Oversees the seasonings, portions, and appearance of food service in the operation
• Stores unused food properly to minimize waste and maximize quality
• Assists in budgetary and payroll expense control as required
• Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained
• Assures proper safety, hygiene, and sanitation practices are followed
• Assists Executive Sous Chef/Chef in checking and ordering fresh products and dry storage items required by kitchen
• Encourages increased communication between kitchen production and service staff
• Suggests changes to menus, to reflect local, seasonal and national trends
• Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status
• Recommends better preparation procedures to the Executive Sous Chef/Chef
• Checks the restaurant reservations regularly
• Attends meetings and training required by the Executive Chef/ex sous Chef
• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Executive Chef/sous Chef
• Continuously seeks to endeavor the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
  - Hotel fire, bomb and emergency procedures
  - Hotel health and safety policies and procedures
  - Current licensing relating to own department
  - Restaurant corporate marketing and promotional program’s
  - Restaurant guests generating high business volume
  - Union agreements
• Marketing knowledge
• All technical job related skills 
• To ensure that each sous chef, plans and implements effective training programs for their staff, together with the Training Coordinator.
• To ensure that each outlet sous chef, maximizes productivity and morale and consistently maintains discipline following hotel Policies & Procedures and local legislation.
• Monitors and helps staff to follow all applicable laws, especially in regards to food safety and sanitation
• To ensure that all potential and real hazards are reported and reduced immediately.
• To ensure that employees work in a safe manner that does not harm or injure themselves or others.
• To stimulate and encourage a general awareness of health and safety in tasks and activities carried out within the departments.
• To ensure the safety of the people and property within the premises by applying hotel regulations and adhering to existing laws and regulations.
• To anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.

EDUCATION:

• High School Graduate, Culinary School Chef certificate.

EXPERIENCE:

• Extensive experience in international five star hotel industry.
• Specialty in Asian style cuisine, ie. Chinese, Thai, Sushi, etc.

INDIVIDUAL CHARACTERISTICS:

• Building Organizational Commitment
• Building Teamwork
• Information Management
• Problem Solving & Decision Making
• Strategic Thinking
• Adaptability/Flexibility
• Concern for Quality
• Results Oriented
• Conflict Management
• Cross Cultural Sensitivity
• Relationship Building
• Written and oral communication Skills
• Listening Skills
• Hands-on person
• Creativity
• Integrity
• Self-development
• Analytical thinking
• Stress Management

OTHER SKILLS:

• Language
• English fluent, any other language additional benefit.
• Computers
• To be able to work with Micros, Fidelio Sales & Catering, Word, Excel, PowerPoint and Outlook