Submit CVs – Latest Recruitment at Kempinski Hotels

Key Responsibilities

• Prepare all pastry ingredients, materials, and specialized bakery equipment required for daily service in advance.
• Bake and present a range of pastries, breads, and desserts in strict accordance with established recipes and restaurant menus.
• Provide clear direction and leadership to the pastry team, including Demi-Chef de Parties, Commis, and Stewards.
• Clean and re-set the bakery and pastry stations to maintain impeccable operational and hygiene standards.
• In the absence of the Sous Chef, conduct shift briefings to ensure all hotel activities and specific pastry production requirements are communicated to the team.
• Conduct on-the-job training in pastry techniques and maintain detailed progress records for each staff member.
• Provide essential input for probation periods and formal performance appraisal discussions for junior pastry staff.
• Ensure new pastry team members attend hotel orientation within their first month and complete departmental orientation within two weeks.
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.
• Assist superiors in managing the pastry department’s budget while staying mindful of food cost and financial targets.
• Enforce cost-saving measures and encourage staff to recycle while minimizing ingredient wastage.
• Log all security incidents and accidents in compliance with hotel requirements and safety protocols.
• Escalate production difficulties, guest feedback on pastry quality, or relevant internal information to superiors immediately.
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the bakery business and the hotel.

Skills, Knowledge and Expertise

• Minimum of two years’ experience in a similar position or as a Pastry Demi Chef De Partie preferably in a 4/5-Start rated International Hotel
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent written and 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 organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Proficiency in Microsoft Office preferred

Benefits

• Medical Cover
• Pension

Key Responsibilities

• Prepare all food, materials, and specialized equipment required for banquet functions and events in advance.
• Cook and serve dishes in strict accordance with event BEOs (Banquet Event Orders) and established banquet menus.
• Provide clear direction and leadership to the banquet kitchen team, including Demi-Chef de Parties, Commis, and Stewards.
• Clean and re-set the banquet production and service areas to maintain impeccable operational and hygiene standards.
• In the absence of the Sous Chef, conduct shift briefings to ensure event timelines, hotel activities, and specific banquet requirements are communicated to the team.
• Conduct on-the-job training following departmental procedures and maintain detailed progress records for each staff member.
• Provide essential input for probation periods and formal performance appraisal discussions for junior staff.
• Ensure new banquet team members attend hotel orientation within their first month and complete departmental induction within two weeks of hiring.
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.
• Assist superiors in managing the banquet section’s budget, focusing on food cost control and financial targets.
• Enforce cost-saving measures and minimizing food wastage during large-scale production.
• Log all security incidents and accidents in compliance with hotel requirements and emergency protocols.
• Immediately escalate event-related difficulties, guest feedback from functions, or relevant internal information to superiors.
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the banquet business and the hotel.

Skills, Knowledge and Expertise

• Minimum of two years’ experience in a similar position or as a Demi Chef De Partie preferably in a 4/5-Star rated International Hotel
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent written and verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff, guests and 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
• Proficiency in Microsoft Office preferred

Benefits

• Medical Cover
• Pension

Key Responsibilities

• Prepare all food, beverages, materials, and equipment required for In-Room Dining service in advance.
•  Cook and serve dishes in strict accordance with the In-Room Dining and restaurant menus.
• Provide clear direction and leadership to Kitchen helpers, including Demi-Chef de Parties, Commis, and Stewards.
• Clean and re-set the working area to maintain impeccable operational and hygiene standards.
• In the absence of the Sous Chef, conduct shift briefings to ensure all hotel activities and specific In-Room Dining operational requirements are communicated to the team.
• Conduct on-the-job training following departmental procedures and maintain detailed progress records for each staff member.
• Provide essential input for probation periods and formal performance appraisal discussions for junior staff.
• Ensure new team members attend hotel orientation within their first month and complete departmental orientation within two weeks of hiring.
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to improve performance.
• Assist superiors in preparing and managing the department’s budget while staying mindful of financial targets.
• Log all security incidents and accidents in compliance with hotel requirements.
• Escalate difficulties, guest comments regarding their dining experience, or relevant internal information to superiors immediately.
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the business and the hotel.

Skills, Knowledge and Expertise

• Minimum of two years’ experience in a similar position or as a Demi Chef De Partie preferably in a 4/5-Start rated International Hotel
• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent written and 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 organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Proficiency in Microsoft Office preferred

Benefits

• Medical Cover
• Pension

Key Responsibilities

• Maintain a comprehensive knowledge of hotel facilities and local information to provide guests with accurate, helpful assistance at all times.
• Execute all tasks efficiently and punctually, ensuring all actions align with established company policies to meet departmental objectives.
• Handle all food, beverage, and operating equipment with extreme care to minimize wastage and reduce breakages.
• Strictly adhere to all hotel’s standard regulations and the hotel’s specific policies regarding fire, life, and safety.
• Lead the Banquet Waiter/Waitress team, ensuring all workstations are fully stocked, organized, and meet luxury presentation standards.
• Monitor the service sequence in real-time, providing immediate coaching to staff to ensure “Beautiful Performance” and the achievement of revenue goals.
• Utilize approved suggestive selling techniques to promote high-margin products and enhance guest experiences.
• Apply advanced supervisory and communication skills to maximize team productivity and boost employee morale.
• Maintain an expert-level understanding of all banquet food and beverage offerings to recommend pairings and upsell alternatives confidently.
• Enforce strict cash handling procedures and ensure every order is accurately processed through the MICROS POS system before service.
• Promptly report and manage “Lost and Found” items in accordance with the hotel’s standard operating procedures.
• Proactively identify, report, and rectify any potential or real safety hazards within the banquet areas immediately.
• Demonstrate adaptability regarding shift changes and assignments as necessitated by fluctuating business demands and event schedules.
• Maintain impeccable grooming standards, reporting for duty punctually in the correct uniform and name tag.
• Perform additional duties as assigned by management to support the evolving needs of the banquet department.

Skills, Knowledge and Expertise

• Minimum 3 years’ experience in a F&B Supervisory position in a 5 star Hotel.
• Diploma/Certificate in Food and Beverage/Sales
• Desirable – Supervisory Training from a reputable learning institution
• Excellent oral and written skills in English. Additional language will be an added advantage.
• Comprehensive Opera Cloud knowledge will be an added advantage
• Up Selling skills/techniques.

Benefits

• Medical Cover
• Pension

OVERALL OBJECTIVE

The job of Sous Chef is executed satisfactorily when:

• Standard recipes are developed and written.
• Dishes and products are developed.
• Ensure that outstanding culinary technical skills are maintained.
• Effective employee working relationships are established and maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• All HACCP guidelines are achieved and maintained.

Key Responsibilities

• Provide leadership in the organization of special events and food promotions.
• Maintain a comprehensive understanding of ingredients, equipment, suppliers, markets, and industry trends to recommend strategic adjustments to kitchen operations.
• Uphold the highest standards of kitchen cleanliness and personal hygiene.
• Ensure the systematic cleaning of the kitchen environment and all culinary equipment.
• In liaison with the Director of Culinary, optimize staff productivity and assist in forecasting future staffing requirements.
• Contribute to training needs analyses for kitchen staff and support the design and execution of targeted training programs.
• Provide constructive input for staff probation periods and formal performance appraisals in alignment with company policy.
• In consultation with the Culinary Director, manage staff leave requests while accounting for hotel occupancy levels.
• Work closely with the Culinary Director on the preparation and ongoing management of the departmental budget.
• Demonstrate a deep awareness of Occupational Health & Safety (OH&S) policies, ensuring all kitchen activities and direct reports strictly follow safety guidelines.
• Ensure all staff adhere to all duty of care requirements and occupational health and safety legislation and procedures.
• Maintain familiarity with property safety protocols, including first aid, fire, and emergency procedures, while ensuring sensible equipment operation.
• Proactively initiate corrective actions for hazardous situations and immediately notify supervisors of potential workplace dangers.

Skills, Knowledge and Expertise

• Minimum of 5 years of progressive culinary experience in a professional kitchen.
• Proven experience in a Sous Chef role within a high-volume, quality-driven Italian restaurant.
• Extensive knowledge in a variety of cuisines, ingredients, and cooking techniques.
• Culinary diploma or equivalent certification from a recognized culinary institution is preferred.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and time management abilities.
• Ability to work well under pressure in a fast-paced environment.
• Proficiency in inventory management and cost control.
• Knowledge of food safety and sanitation regulations.
• Passion and commitment to culinary excellence.

Benefits

• Medical Cover
• Pension