Executive Sous Chef
kempinski
Executive Sous Chef
DescriptionWe are looking for Executive Sous Chef at Kempinski Hotel Corvinus Budapest who assists the Executive Chef in overseeing the hotel's culinary operations, ensuring the highest standards of food quality and presentation.
Key Responsibilities\nManagement and supervision of the daily operation of the hotel's restaurants\nLeadership, motivation, and development of the kitchen team in collaboration with the Executive Chef\nPreparation of high-quality dishes\nEnsuring the efficiency and cleanliness of kitchen operations\nAdherence to budget, optimizing food production costs\nStrict adherence to and enforcement of HACCP regulations with employees\nComprehensive product knowledge of ingredients, equipment, and suppliers\nKnowledge of current trends\nMaintaining a high standard and cohesive kitchen team \nDevelopment of popular and creative menus / a la cart offerings in line with hotel guidelines\nAssisting the Executive Chef in scheduling orders and monitoring monthly consumption, and performing duties and responsibilities in their absence\nKnowledge of first aid, fire and emergency procedures as well as the safe and professional operation of kitchen equipment\nPrompt and courteous handling of quest complaints\n
Skills, Knowledge and Expertise\nMinimum 6 years of kitchen experience, 3 years in a kitchen management role, preferably in a 5-star hotel\nRelevant professional qualification\nBanquet experience\nExcellent leadership skills, experience in team management\nHigh level of expertise in all areas of the kitchen\nExcellent organizational, problem-solving and communication skills\nAbility to work under pressure\nAbility to work independently, as well as a willingness to collaborate and work in a team\nFlexibility, creativity\nConfident English language skills\nProficient in MS Office at a user level\n
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Hungary - Budapest
DescriptionWe are looking for Executive Sous Chef at Kempinski Hotel Corvinus Budapest who assists the Executive Chef in overseeing the hotel's culinary operations, ensuring the highest standards of food quality and presentation.
Key Responsibilities\nManagement and supervision of the daily operation of the hotel's restaurants\nLeadership, motivation, and development of the kitchen team in collaboration with the Executive Chef\nPreparation of high-quality dishes\nEnsuring the efficiency and cleanliness of kitchen operations\nAdherence to budget, optimizing food production costs\nStrict adherence to and enforcement of HACCP regulations with employees\nComprehensive product knowledge of ingredients, equipment, and suppliers\nKnowledge of current trends\nMaintaining a high standard and cohesive kitchen team \nDevelopment of popular and creative menus / a la cart offerings in line with hotel guidelines\nAssisting the Executive Chef in scheduling orders and monitoring monthly consumption, and performing duties and responsibilities in their absence\nKnowledge of first aid, fire and emergency procedures as well as the safe and professional operation of kitchen equipment\nPrompt and courteous handling of quest complaints\n
Skills, Knowledge and Expertise\nMinimum 6 years of kitchen experience, 3 years in a kitchen management role, preferably in a 5-star hotel\nRelevant professional qualification\nBanquet experience\nExcellent leadership skills, experience in team management\nHigh level of expertise in all areas of the kitchen\nExcellent organizational, problem-solving and communication skills\nAbility to work under pressure\nAbility to work independently, as well as a willingness to collaborate and work in a team\nFlexibility, creativity\nConfident English language skills\nProficient in MS Office at a user level\n
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