Head Chef

Kempinski Hotel Barbaros Bay Bodrum

HEAD CHEF
Kempinski Hotel Barbaros Bay Bodrum is seeking “Head Chef”
SCOPE
 Manage all kitchen 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.
 
OVERALL OBJECTIVES
 
The job of Head Chef is executed satisfactorily when:

• 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.
• Effective and positive employee working relationships are established and maintained (ESS score 75% and above).
• All HACCP guidelines are achieved and maintained.

MAIN RESPONSIBILITIES

• Manage all functions of the Food Production to achieve the optimum departmental profit.
• Keep an up-dated hotel policies and procedures file.
• Work with the Human Resources Manager to ensure the departmental performance of staff is productive.
• Plan for future staffing needs.
• Conduct probation and formal performance appraisal in line with company guidelines.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• 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 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.
• Implement and practice HACCP.

COMPETENCIES

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) 
• HACCP certification
• Minimum five 5 years in a kitchen management role, preferably with an international 5* hotel chain and/orresort experience in a seasonal luxury hotel with multiple culinary outlets
• Prior Experience in new concept and menu planning & development
• Minimum 10 years kitchen experience
• Banqueting experience is preferred
• Experience in managing multiple seasonal outlets offering different culinary concepts adhering to operational and budgetary guidelines.
• Excellent oral and written skills in both Turkish and English.
• Knowledgeable of food safety regulations
• Ability to effectively manage a team
• Guest oriented approach with constructive attitude.
• A culinary professional who follows industry trends with innovative thinking and competitive intelligence.
• To fill this position the candidate must identify with the Kempinski core values,

                 People oriented
                 Passionate for European luxury
                 Entrepreneurial
                 Straightforward