Kempinski
Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
Key Responsibilities
The job of Sous Chef is executed satisfactorily when:
- Assist with organizing special events and special food promotions.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
- Maintain a hygienic kitchen and personal hygiene.
- Clean the kitchen and equipment.
- Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
- Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
- Provide input for probation and formal performance appraisal discussions in line with company guidelines.
- Approve leave after considering hotel occupancy.
- Work with superior in the preparation and management of the department’s budget.
Skills, Knowledge and Expertise
- Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
- Must show signs of career development
- HACCP certification
- Minimum 5 years kitchen experience
- Minimum 2 years management experience (e.g. Chef de Partie)
- International experience is preferred
- Banqueting experience is preferred
- English – excellent oral and written skills
- Additional language – beneficial
- Knowledgeable of food safety regulations
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