Executive Sous Chef (European Nationality)

Job Description

*Executive Sous Chef (German Nationality)Under the direction of the Executive Chef andwithin the limits of established Kempinski procedures, assists in the directionof all aspects of the food production and Stewarding operations .Kempinski Hotel Soma BayKempinski Hotel Soma Bay introduces luxurious European service with Egyptian hospitality at the premier holiday destination on Egypt s Red Sea coast. The hotel comprises 325 rooms, including 34 suites with a luxurious interior design. We provide a remarkable dining experience in 6 food & beverages with special culinary highlights. The Fitness Center provides a gym, Jacuzzi, sauna, steam room and 4 treatment rooms, where certain massages can be arranged through The Cascades Spa & Thalasso. The Soma Bay leisure facilities include diving & snorkeling, tennis & squash as well as golf facilities located just a few minutes away from the hotel.Key Responsibilities:? Assist with organizing special events andspecial food promotions.? Assist the ExecutiveChef in developing training plans, develop training material in accordance withKempinski guidelines and implementtraining plans for the Food Production employees and other Food and Beverageemployees.? Assume the duties and responsibilities of theExecutive Chef in their absence.? Assist the ExecutiveChef in developing and maintaining up-dated operations manuals for all FoodProduction and Stewarding sections and in developing recipes and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.? Participate and supervise the kitchen in thepreparation and presentation of all food items in accordance with the hotel sfood and beverage standards and standardized menu guidelines.? Maintain a hygienic kitchen and personal hygiene.? Work with Executive Chef and Director of PeopleServices to ensure the departmental performance of staff is productive and assistsin planning for future staffing needs.? Assist in maintaining a comprehensive, currentand guest focused set of departmental standards and procedures and overseetheir implementation.? Ensure training needs analysis of Kitchen staffis carried out and training programs are designed and implemented to meet needs.? Provide input for probation and formalperformance appraisal discussions in line with company guidelines.? Coach, counsel and discipline staff, providingconstructive feedback to enhance performance.? Approve leave after consideration of hoteloccupancy.? Work with Executive Chef in the preparation andmanagement of the department s budget.? Demonstrate awareness of OH&S policies andprocedures and ensure all procedures are conducted safely and within OH&Sguidelines and ensure your direct reports do the same.? Be aware of duty of care and adhere tooccupational, health and safety legislation, policies and procedures.? Be familiar with property safety, first aid andfire and emergency procedures and operate equipment safely and sensibly.? Initiate action to correct a hazardous situationand notify supervisors of potential dangers.? Log security incidents and accidents inaccordance with hotel requirements.? Implement and practice HACCP.Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Keyskills :
Executive Sous Chef