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.
Key Responsibilities
OVERALL OBJECTIVES
The job of HeadChef is executed satisfactorily when:
Standard recipes are developed and written.
New dishes and products are developed.
Outstanding culinary technical skills are maintained.
Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
Effective employee working relationships are established and maintained.
All HACCP guidelines are achieved and maintained.
MAIN RESPONSIBILITIES
Provide up-dated operations manuals for all Food Production sections and develop recipes and maintain 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 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.
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 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.
Skills, Knowledge and Expertise
Turkish national
Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
Minimum 10 years kitchen experience
Minimum 5 years in kitchen management role, preferably with an international 5* Hotel chain
Turkish & Ottoman cuisine knowledge is required
International experience is preferred
Excellent oral and written skills both in Turkish and English
Ability to operate computer and office equipment
Proficiency in Microsoft Office
Knowledgeable of food safety regulations
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
Applying a professional, confidential and ethical approach at all times
Working in a safe, prudent and organised manner
To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially: