Chef de Cuisine (Banquet)

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Ghana - Accra

DescriptionUnder the direction of the Executive Sous Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.\n

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Key Responsibilities\nAssist with organizing special events and special food promotions.\nAssist the Executive Sous Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.\nAssume the duties and responsibilities of the Executive Sous Chef in their absence. \nAssist the Executive Sous Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.\nParticipate 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.\nMaintain a hygienic kitchen and personal hygiene.\nAssist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.\nEnsure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nCoach, counsel and discipline staff, providing constructive feedback to enhance performance.\nDemonstrate 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.\nBe aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. \nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nLog security incidents and accidents in accordance with hotel requirements.\nImplement and practice HACCP.\n\n

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Skills, Knowledge & Expertise\nGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)\nMust show signs of career development\nHACCP certification\nMinimum 5 years kitchen experience\nExcellent writing and oral skills\nMinimum 2-3 years management experience (e.g. Chef de Partie)\nInternational experience is preferred\nAl la carte experience is preferred\nAbility to prepare Indian cuisine, Nigerian cuisine and Continental/International cuisine is preferred.\nAbility to work and communicate in a multinational environment and possess skills in conference and Events sales.\nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nApplying a professional, confidential and ethical approach at all times\nWorking in a safe, prudent and organized manner\nKnowledgeable of food safety regulations\nComputer literacy adapted to the field of culinary\nAbility to operate computer and office equipment\n Menu writing skills and proficiency in Microsoft Office\nPassionate for Food & Beverage\n\n

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