Kempinski Hotels -
Company: Kempinski Hotels –
WebSite: Dubai, United Arab Emirates
Job Description:**Job Description: Assistant Executive Chef**
**Department:** Kitchen
**Location:** United Arab Emirates – Dubai
**Summary:**
Under the direction of the Executive Chef and in accordance with established Kempinski policies and procedures, the Assistant Executive Chef assists in the management of all aspects of food production and stewarding operations. This role encompasses supporting the Executive Chef in culinary development, training initiatives, operational efficiency, and ensuring adherence to the highest standards of quality and hygiene.
**Key Responsibilities:**
* Assist in the organization of special events and promotional food programs.
* Collaborate with the Executive Chef in the development and implementation of comprehensive training programs for food production and other Food & Beverage personnel, aligning with Kempinski guidelines.
* Assume the responsibilities of the Executive Chef in their absence.
* Support the Executive Chef in the creation and maintenance of updated operational manuals for all Food Production and Stewarding sections, and in the development and accurate costing of recipes for all dishes prepared and sold.
* Participate in and supervise the preparation and presentation of all food items, ensuring compliance with the hotel’s food and beverage standards and standardized menu guidelines.
* Maintain a strict focus on kitchen and personal hygiene.
* Collaborate with the Executive Chef and the Director of People Services to optimize departmental staff performance and contribute to workforce planning.
* Assist in the maintenance of departmental standards and procedures, ensuring a guest-centric approach and overseeing their effective implementation.
* Conduct training needs analyses for kitchen staff and develop and implement training programs accordingly.
* Provide input for probation and formal performance appraisal discussions, adhering to company guidelines.
* Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.
* Approve leave requests, considering hotel occupancy levels.
* Collaborate with the Executive Chef in the preparation and management of the department’s budget.
* Demonstrate and enforce adherence to Occupational Health and Safety (OH&S) policies and procedures, ensuring a safe working environment for all direct reports.
* Maintain awareness 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 principles.
* Undertake additional responsibilities and tasks as assigned, based on the evolving needs of the business and the hotel.
**Skills, Knowledge, and Expertise:**
* Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/BSc).
* Demonstrated career progression.
* HACCP certification.
* Minimum of six (6) years of kitchen experience.
* Minimum of three (3) years in a kitchen management role, preferably within an international 5-star hotel chain.
* Experience in a standalone F&B operation is beneficial.
* International experience is preferred.
* Banqueting experience is preferred.
* Ability to effectively work and communicate within a multinational environment.
* Excellent oral and written skills in the local language (where applicable).
* Excellent oral and written English skills.
* Additional language proficiency is beneficial.
* Ability to work independently, manage pressure effectively in challenging situations, and provide proactive and rational solutions.
* Excellent written and verbal communication skills.
* Ability to establish and maintain effective working relationships with hotel staff, clients, and vendors.
* Ability to effectively identify and delegate tasks.
* Excellent organizational and time management skills.
* Demonstrated professional, confidential, and ethical conduct at all times.
* Ability to work in a safe, prudent, and organized manner.
* Knowledge of food safety regulations.
Skills: