Elements Kitchen Chef De Cuisine 元素厨房厨师长 – (in English)

Grand Kempinski Hotel Shanghai

Grand Kempinski Hotel Shanghai is centrally located in the Lujiazui financial and trade section of the prestigious Pudong district and offers sweeping views of the Huangpu River and the Shanghai skyline. Grand Kempinski Hotel Shanghai has 686 rooms and suites, 6 restaurants & bars as well as extensive banquet facilities for up to 720 guests. It also has an oversized indoor pool, Spa and state-of-the-art fitness center on the 30th floor with panoramic view. Within walking distance to the Oriental Pearl Tower and only a short drive away from The Bund, New International Expo Centre and luxurious shopping centres, the hotel is easy access to any well-known landmarks of Shanghai. The Pudong and Hongqiao international airports can also be reached within 45 minutes.

SCOPE

Prepares and serves a range of a la carte items which meet guest’s expectations while supervising junior members of the Kitchen Brigade.

OVERALL OBJECTIVES

The job of Head Chef is executed satisfactorily when:

– Standard recipes are developed and written.

– New dishes and products are developed.

– Outstanding culinary technical skills are maintained.

– Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.

– Effective employee working relationships are established and maintained.

– All HACCP guidelines are achieved and maintained.

At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers’ daily activities.

The Head Chef fulfils their role as a Talent Development Ambassador when:

– They actively support and implement Talent Development initiatives as a part of their daily activities.

– They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.

– They support and initiate transfer, cross exposure and task force assignments for their team.

– They personally conduct TTTTs with their team on a regular basis and take personal interest for their talents’ development plans.

– They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.

*A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.

MAIN RESPONSIBILITIES

– Assist with organizing special events and special food promotions.

– Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.

– Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.

– 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.

– Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.

– Assist in maintaining a comprehensive, current and guest focused set of epartmental standards and procedures and oversee their implementation.

– Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.

– Provide input for probation and formal performance appraisal discussions in line with company guidelines.

– Coach, counsel and discipline staff, providing constructive feedback to enhance performance.

– Approve leave after considering hotel occupancy.

– Work with superior in the preparation and management of the department’s budget.

– Control and monitor departmental costs on an ongoing basis to ensure performance against budget.

– 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.

– 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.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

About Kempinski

Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage.

We are dedicated to please and educated to entertain. We never compromise on the European elegance of service and this, blended with our cultural empathy, allows us to deliver incredible experiences in truly original destinations. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential.