Executive Chef

📣 إعلان

منذ 4 ساعات تقريباً

	نوع العقد	دوام كامل
	طبيعة الوظيفة	بالموقع
	الموقع	الخبر

وصف الوظيفة

About the Role

Kempinski Hotels is seeking an Executive Chef for a full-time position in Al Khobar, Eastern region. This role involves managing all kitchen and stewarding operations, with a focus on maintaining hygienic standards, staff training, and ensuring consistent food preparation and presentation that meets customer expectations.

Key Responsibilities

Manage all functions of Food Production and Stewarding operations to achieve optimal departmental profit.
Plan and organize successful Food and Beverage activities with the Director of Food and Beverage.
Maintain an updated file of hotel policies and procedures.
Collaborate with the People Services Manager to ensure productive departmental staff performance.
Plan for future staffing needs and ensure training needs analysis for Kitchen staff is carried out.
Conduct probation and formal performance appraisals 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 programs.
Determine minimum and maximum stock levels for all food, material, and equipment with the Finance Director.
Work with Finance in the preparation and management of the department’s budget.
Demonstrate awareness of OH&S policies and procedures, ensuring all procedures are conducted safely and within guidelines.
Adhere to occupational, health, and safety legislation, policies, and procedures.
Be familiar with property safety, first aid, fire, and emergency procedures, and operate equipment safely.
Initiate action to correct hazardous situations and notify supervisors of potential dangers.
Log security incidents and accidents in accordance with hotel requirements.
Implement and practice HACCP.

Skills and Knowledge Requirements

Ability to maintain updated recipes and accurate costing for all dishes.
Proficiency in developing new dishes and products.
Comprehensive product knowledge regarding ingredients, equipment, suppliers, markets, and current trends.
Excellent culinary technical skills.
Capability to create menus offering value for money in collaboration with the Food & Beverage Director/Manager.
Demonstrated ability to establish and maintain effective and positive employee working relationships.
Full adherence to HACCP guidelines.

Talent Development Ambassador Role

As a Talent Development Ambassador, the Executive Chef is expected to actively support and implement Talent Development initiatives. This includes identifying training talents within the department and across the hotels, supporting their career development through transfers, cross-exposure, and task force assignments. The role also involves conducting regular TTTTs (Train the Trainer sessions) with the team, taking personal interest in their development plans, and recruiting potential talent according to the company's current and future needs.