Chef de Cuisine

Job Description

Department: Kitchen

Employment Type: Fixed Term – Full Time

Location: Ghana – Accra

Compensation: $2,000 – $2,500 / month

Description

Under 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.

Key Responsibilities

Assist with organizing special events and special food promotions.
Assist 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.
Assume the duties and responsibilities of the Executive Sous Chef in their absence.
Assist 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.
Participate 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.
Maintain a hygienic kitchen and personal hygiene.
Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
Provide input for probation and formal performance appraisal discussions in line with company guidelines.
Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
Demonstrate 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.
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.

Skills, Knowledge & Expertise

Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
Must show signs of career development
HACCP certification
Minimum 5 years kitchen experience
Minimum 2-3 years management experience (e.g. Chef de Partie)
International experience is preferred
Al la carte experience is preferred
Ability to work and communicate in a multinational environment:
English – excellent oral skills
Additional language – beneficial
Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
Ability to establish and retain effective working relationships with hotel staff and clients/vendors
Ability to identify and delegate tasks effectively
Excellent organizational and time management skills
Applying a professional, confidential and ethical approach at all times
Working in a safe, prudent and organized manner
Knowledgeable of food safety regulations
Computer literacy adapted to the field of culinary
Ability to operate computer and office equipment
Proficiency in Microsoft Office
Passionate for Food & Beverage