Chef de Cuisine

Department: KitchenLocation: Djibouti - DjiboutiDescriptionSCOPEReporting directly to the Executive Chef, the Chef de Cuisine is responsible for the operational and administrative direction of daily food production, with a specialized focus on designing and executing high-end themed buffets. This role ensures all culinary and Stewarding operations adhere strictly to established Kempinski standards and procedures.Themed Buffet Specialization: Conceive, plan, and execute innovative and appealing themed buffets, ensuring exceptional quality, creativity, and presentation in an upscale hotel environment.Special Events & Promotions: Assist with organizing special culinary events and food promotions, including bespoke menu development for banquets and functions.Kitchen Supervision & Preparation: Participate in and supervise the kitchen operations, ensuring meticulous preparation and presentation of all food items in accordance with the hotel’s food and beverage standards.Administrative & Staff Management Support:Support the Executive Chef with essential administrative duties.Oversee and manage staff planning, scheduling, and rostering.Process and manage staff leave requests in line with operational needs.Hygiene and Safety Standards: Maintain an impeccable standard of kitchen hygiene and personal grooming; implement and rigorously practice HACCP.Operational Excellence: Assist in maintaining a comprehensive, current, and guest-focused set of departmental standards and procedures, and oversee their implementation.Team Leadership & Development:Ensure training needs analysis of Kitchen staff is carried out, and training programs are designed and implemented.Provide essential input for probation and formal performance appraisal discussions.Coach, counsel, and discipline staff effectively, providing constructive feedback.Occupational Health & Safety (OH&S): Demonstrate complete awareness of OH&S policies, ensure all activities are conducted safely and within guidelines, and ensure direct reports do the same.Emergency Procedures: Be fully familiar with property safety, first aid, and fire and emergency procedures, and operate all equipment safely.Hazard Correction: Initiate action immediately to correct any hazardous situation and promptly notify supervisors of potential dangers.Incident Logging: Log security incidents and accidents in strict accordance with hotel requirements.Adaptability: Additional responsibilities and tasks can be added at any time according to the needs of the business and the hotel.Key ResponsibilitiesThe chef must show a good leadership with the kitchen team.Must demonstrate a good collaboration with the restaurant manager and team.Must be a trainer and develop the kitchen team.Must revisit the meu and the concept of the restaurant.Must consider the Guest feedback and the employee feedback.The Chef along with the Restaurant Manager are both responsible of the guest satisfaction.Skills, Knowledge And ExpertiseEXPERIENCE: To fill the position, the following is required:Minimum 5 years kitchen experienceMinimum 3 years in kitchen management role, preferably with an international 5* Hotel chainExperience in a standalone F&B operation is beneficialThemed buffet specialization experience is a mustLANGUAGE : Ability to work and communicate in a multinational environment:English – Excellent oral and written skillsFrench language – Preferable, with strong oral and written skillsAdditional language – BeneficialCOMPETENCIES:Knowledgeable of food safety regulationsThorough knowledge of Italian cuisineAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutionsExcellent written and verbal communication skillsAbility to establish and retain effective working relationships with hotel staff and clients/vendorsAbility to identify and delegate tasks effectivelyExcellent organisational and time management skillsApplying a professional, confidential and ethical approach at all timesWorking in a safe, prudent and organized mannerTECHNICAL COMPETENCIES : Computer literacy adapted to the field of culinaryAbility to operate computer and office equipmentProficiency in Microsoft Office