The overall scope of the incumbent is to assist in the direction of all aspects of the food production and Stewarding operations under the direction of the Executive Chef and within the limits of established Kempinski procedures<\/p>\n
Kempinski Hotel Gold Coast City<\/p>\n
Kempinski Hotel Gold Coast City \u2013 Accra is the only five-star luxury hotel offering state of the art meeting facilities and services in the city. Conveniently located in the downtown area and in close proximity to the State House, the Accra International Conference Centre and the National Theatre. The property has 269 luxury rooms (largest room size in Accra), 24 suites, a variety of F&B offerings as well as large conference facilities and the largest SPA in West Africa (opening soon), a perfect mix of categories to meet the needs of both corporate and conference visitors to the country.<\/p>\n
Job Description<\/strong><\/p>\n Job Title:\u00a0Executive Sous Chef<\/strong><\/p>\n Main Responsibilities<\/strong><\/p>\n \u2981Ensure standard recipes are developed and written.<\/p>\n \u2981New dishes and products are developed.<\/p>\n \u2981Outstanding culinary technical skills are maintained.<\/p>\n \u2981Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.<\/p>\n \u2981Effective employee working relationships are established and maintained.<\/p>\n \u2981All HACCP guidelines are achieved and maintained.<\/p>\n \u2981Assist with organizing special events and special food promotions.<\/p>\n \u2981Assist the Executive 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.<\/p>\n \u2981Assume the duties and responsibilities of the Executive Chef in their absence.<\/p>\n \u2981Assist the Executive 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.<\/p>\n \u2981Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel\u2019s food and beverage standards and standardized menu guidelines.<\/p>\n \u2981Maintain a hygienic kitchen and personal hygiene.<\/p>\n \u2981Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.<\/p>\n \u2981Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.<\/p>\n \u2981Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.<\/p>\n \u2981Provide input for probation and formal performance appraisal discussions in line with company guidelines.<\/p>\n \u2981Coach, counsel and discipline staff, providing constructive feedback to enhance performance.<\/p>\n \u2981Approve leave after consideration of hotel occupancy.<\/p>\n \u2981Work with Executive Chef in the preparation and management of the department\u2019s budget.<\/p>\n \u2981Demonstrate 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.<\/p>\n \u2981Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.<\/p>\n \u2981Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.<\/p>\n \u2981Initiate action to correct a hazardous situation and notify supervisors of potential dangers.<\/p>\n \u2981Log security incidents and accidents in accordance with hotel requirements.<\/p>\n \u2981Implement and practice HACCP.<\/p>\n Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. \u2981Gastronomic education certificate or equivalent (apprenticeship\/diploma\/BA\/Bsc) The overall scope of the incumbent is to assist in the direction of all aspects of the food production and Stewarding operations under the direction of the Executive Chef and…..<\/p>\n","protected":false},"author":6721,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[306],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2nO32-9qw","_links":{"self":[{"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/posts\/36240"}],"collection":[{"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/users\/6721"}],"replies":[{"embeddable":true,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/comments?post=36240"}],"version-history":[{"count":0,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/posts\/36240\/revisions"}],"wp:attachment":[{"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/media?parent=36240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/categories?post=36240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/joblistghana.com\/wp-json\/wp\/v2\/tags?post=36240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDesired Skills and Qualifications<\/p>\n
\n\u2981Must show signs of career development
\n\u2981HACCP certification
\n\u2981Minimum 6 years kitchen experience and 3 years in kitchen management role, preferably with an international 5* hotel chain
\n\u2981Experience in a standalone F&B operation is beneficial
\n\u2981International experience is preferred
\n\u2981Banqueting experience is preferred
\n\u2981Ability to work and communicate in a multinational environment:
\n\u2981English \u2013 excellent oral and written skills
\n\u2981Additional language \u2013 beneficial
\n\u2981Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
\n\u2981Ability to establish and retain effective working relationships with hotel staff and clients\/vendors
\n\u2981Ability to identify and delegate tasks effectively
\n\u2981Excellent organisational and time management skills
\n\u2981Applies a professional, confidential and ethical approach at all times
\n\u2981Works in a safe, prudent and organised manner
\n\u2981Knowledgeable of food safety regulations
\n\u2981Computer literacy adapted to the field of culinary:
\n\u2981Ability to operate computer and office equipment
\n\u2981Proficiency in Microsoft Office
\nTo fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
\n\u2981 Passionate for Food & Beverage
\n\u2981 People oriented
\n\u2981 Passionate for European luxury
\n\u2981 Entrepreneurial
\n\u2981 Straightforward
\n\u2981 Innovative
\n\u2981 Business acumen
\n\u2981 Sense of responsibility
\n\u2981 Leader
\n\u2981 Team player
\n\u2981 Flexible and reliable
\n\u2981 Tolerant and open minded
\n\u2981 Works well under pressure<\/p>\n","protected":false},"excerpt":{"rendered":"