Executive Chef
Application Deadline: 30 April 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Switzerland - Engelberg
Reporting To: EAM F&B / General Manager
Description
* Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
* Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
* Keep an up-to-date hotel policies and procedures file.
* Work with the People Services Manager to ensure the departmental performance of staff is productive.
* Plan for future staffing needs.
* Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
* Conduct probation and formal performance appraisal in line with company guidelines.
* Maintain up to date staff records and approve leave requests.
* Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
* Participate in the preparation of the hotel's revenue plan and marketing programmes.
* Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
* Work with Finance in the preparation and management of the department’s budget.
* Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.
* Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
* 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.
* Log security incidents and accidents in accordance with hotel requirements.
* Implement and practice HACCP.
Key Responsibilities
* Maintain updated recipes and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Develop new dishes and products.
* Foster comprehensive product knowledge regarding ingredients, equipment, suppliers, markets and current trends, making appropriate adjustments to kitchen operations.
* Display and maintain excellent culinary technical skills.
* Create menus offering guests value for money in accordance with corporate guidelines in collaboration with the Food & Beverage Director / Manager.
* Establish and maintain effective and positive employee working relationships (ESS score 75% and above).
Skills, Knowledge and Expertise
EXPERIENCE:
To fill the position, the following is required:
* Minimum five (5) years in a kitchen management role, preferably with an international 5* hotel chain.
* Minimum ten (10) years kitchen experience.
* Experience in a standalone F&B operation is beneficial.
* International experience is preferred.
* Banqueting experience is preferred.
Language:
* Local language – excellent oral and written skills where necessary.
* English – excellent oral and written skills.
* Additional language - beneficial.
COMPETENCIES:
To fill this position the candidate must have:
* Knowledge of food safety regulations.
* Ability to effectively manage a team.
* Ability to work independently, thrive under pressure in challenging circumstances, and come up with proactive, rational solutions.
* Excellent 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.
* Applies a professional, confidential and ethical approach at all times.
* Works in a safe, prudent and organised manner.
* Knowledge of sales, marketing & promotional practices.
TECHNICAL
* Ability to operate computer and office equipment.
* Proficiency in Microsoft Office.
INDIVIDUAL CHARACTERISTICS:
To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
* Passionate for Food & Beverage/gastronomy.
* People oriented.
* Passionate for European luxury.
* Entrepreneurial.
* Straightforward.
* Innovative.
* Business acumen.
* Sense of responsibility.
* Leader.
* Team player.
* Flexible and reliable.
* Tolerant and open-minded.
* Works well under pressure.
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