Executive Chef

Executive Chef

Application Deadline: 19 May 2024

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Seychelles - Baie Lazare

Reporting To: General Manager

Description
Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

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.

• 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.
• 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.

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

About Kempinski Seychelles Resort Baie Lazare

Located on the famous Baie Lazare, in the exclusive south-end of Mahé Island, Kempinski Seychelles Resort Baie Lazare offers guests round-the-clock expertise, dedication and unmatched Creole hospitality in dazzling surroundings of untouched, natural beauty. This beachfront paradise, nestled in a secluded bay at the foothills of a magnificent mountain range, offers a private haven for romantics at heart, an activity-packed family getaway or the perfect destination for corporate gatherings and events.