Sous Chef

Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

• Oversee and manage the kitchen operation and staff. This includes ensuring efficient service flow, maintaining high quality standards, and providing leadership.
• Prepare in advance food, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Monitor and order ingredients, supplies and equipment
• Assemble and prepare ingredients for menu items.
• Prepare simple food items. “mis-en-place”
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Demonstrate 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
• 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.

• Deep knowledge of Mediterranean ingredients, butchery, seafood handling
• At least 3 years in a five star international chain hotel
• Ability to manage staff, delegate tasks, and maintain morale under high-pressure conditions.
• Strong leadership, communication, and time-management skills during high-volume service.
• Should be result & quality driven.
• Entrepreneurial, straightforward, leader, team player, works well under pressure. people oriented.
• Passionate for European Luxury.

Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.
Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.
For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.
In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.