Executive Chef – (in English)

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

Executive Chef

The incumbent in this position is under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.

Key Responsibilities:

The job of Executive 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. •    Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager. •    Effective and positive employee working relationships are established and maintained (ESS score 75% and above). •    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 Executive 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.

•    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. •    Keep 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.

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

Desired Skills & Qualifications: •    Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)   •    Minimum 6 years kitchen experience •    Minimum 3 years in kitchen management role, preferably with an international 5* hotel chain •    HACCP certification •    Experience in a standalone F&B operation is beneficial •    International experience is preferred •    Banqueting experience is preferred •    Ability to work and communicate in a multinational environment •    English – excellent oral and written skills •    Additional language – beneficial         •    Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions •    Excellent written and verbal communication skills •    Ability to establish and retain effective working relationships with hotel staff and clients/vendors •    Ability to identify and delegate tasks effectively •    Excellent organisational and time management skills •    Applies a professional, confidential and ethical approach at all times •    Works in a safe, prudent and organised manner •    Knowledgeable of food safety regulations •    Computer literacy adapted to the field of culinary •    Ability to operate computer and office equipment •    Proficiency in Microsoft Office