Department: Kitchen

Employment Type: Permanent – Full Time

Location: Switzerland – Engelberg

Reporting To: F&B Director

Description

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
• Keep an up-dated hotel policies and procedures file.
• Work with the People Services Manager to ensure the departmental performance of staff is productive.
• Plan for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
• Conduct probation and formal performance appraisal in line with company guidelines.
• Maintain up to date staff records and approves 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 programmes.
• Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
• Work with Finance in the preparation and management of the department’s budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all 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.

Key Responsibilities

• Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.
• Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
• Excellent culinary technical skills are displayed and maintained.
• Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager.
• Effective and positive employee working relationships are established and maintained (ESS score 75% and above).

Skills, Knowledge and Expertise

Experience

To fill the position, the following is required:

• Minimum five 5 years in a kitchen management role, preferably with an international 5* hotel chain
• Minimum ten 10 years kitchen experience
• Experience in a standalone F&B operation is beneficial
• International experience is preferred
• Banqueting experience is preferred

Language

• Local language – excellent oral and written skills where necessary
• English – excellent oral and written skills
• Additional language – beneficial

Competencies

To fill this position the candidate must have:

• Knowledgeable of food safety regulations
• Ability to effectively manage a team
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients / vendors
• Ability to identify and delegate tasks effectively
• Excellent organisational and time management skills
• Applies a professional, confidential and ethical approach at all times
• Works in a safe, prudent and organised manner
• Be knowledgeable of sales, marketing & promotional practices

TECHNICAL

• Ability to operate computer and office equipment
• Proficiency in Microsoft Office

INDIVIDUAL

Characteristics

To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

• Passionate for Food & Beverage/ gastronomy
• People oriented
• Passionate for European luxury
• Entrepreneurial
• Straightforward
• Innovative
• Business acumen
• Sense of responsibility
• Leader
• Team player
• Flexible and reliable
• Tolerant and open minded
• Works well under pressure