Chef de Cuisine - A La Carte Restaurant (Local Hire) at Kempinski Hotels

Key Responsibilities


Menu Development and Execution:


Collaborate with the Director of Culinary Executive sous Chef and management to develop and refine innovative and authentic menus, including seasonal specials.
Master and execute classic recipes with precision and attention to detail.
Stay up-to-date on current culinary trends and techniques.
Ensure all dishes are prepared according to established recipes and quality standards.
Develop and test new recipes, ensuring they meet the restaurant's standards for taste, presentation, and cost-effectiveness.


Kitchen Management and Leadership:

Lead, mentor, and train all kitchen staff, fostering a positive and productive work environment.
Supervise and coordinate the activities of cooks, sous chefs, and other kitchen personnel.
Create and manage staff schedules to ensure adequate coverage.
Conduct regular kitchen meetings to communicate goals, standards, and feedback.
Enforce food safety and hygiene regulations, ensuring a clean and safe working environment.


Food Quality and Consistency:

Maintain the highest standards of food quality, freshness, and presentation.
Oversee the preparation and plating of all dishes, ensuring consistency and adherence to established standards.
Conduct regular taste tests and quality checks.
Address and resolve any food quality issues promptly and efficiently.


Inventory and Cost Control:

Manage food inventory levels, ensuring adequate stock while minimizing waste.
Assist in ordering and sourcing high-quality ingredients and supplies.
Monitor food costs and implement strategies to optimize profitability without compromising quality.
Conduct regular inventory checks and report any discrepancies.


Guest Satisfaction:

Ensure that all dishes meet or exceed guest expectations.
Handle guest feedback and complaints related to food in a professional and timely manner.
May interact with guests to provide information about menu items or specials.


Compliance and Safety:

Ensure compliance with all health, safety, and sanitation regulations.
Maintain a clean and organized kitchen environment.
Properly train staff on food safety procedures.




Job Requirements


Minimum of 5 years of progressive culinary experience in a professional kitchen.
Proven experience in a Chef de Cuisine or Sous Chef role within a high-volume, quality-driven cuisine restaurant.
Culinary diploma or equivalent certification from a recognized culinary institution is preferred.
Strong leadership, communication, and interpersonal skills.
Excellent organizational and time management abilities.
Ability to work well under pressure in a fast-paced environment.
Proficiency in inventory management and cost control.
Knowledge of food safety and sanitation regulations.