Head Chef - Paulaner Brauhaus

About the CompanyKempinski is a luxury hotel group known for its commitment to excellence and exceptional service. Our mission is to create unforgettable experiences for our guests while fostering a culture of teamwork and respect among our employees.About the RoleA Head Chef at a Paulaner Brauhaus Restaurant oversees all kitchen operations, specializing in maintaining high-quality, authentic Bavarian cuisine while managing, training, and scheduling staff.ResponsibilitiesKey ResponsibilitiesOperational ExcellenceAssist in organising special events and curated culinary promotions.Support the Executive Sous Chef in overseeing daily kitchen operations and ensure all food is prepared and presented in accordance with the hotel’s Food & Beverage standards.Assume the duties and responsibilities of the Executive Sous Chef in their absence.Maintain a hygienic kitchen environment and uphold the highest standards of personal cleanliness.Training & Talent DevelopmentSupport the Executive Sous Chef in developing training plans and materials aligned with Kempinski guidelines.Implement training programs for Food Production and Food & Beverage colleagues based on identified development needs.Conduct training needs analyses to ensure continuous improvement of kitchen talent.Provide input for probation reviews and formal performance appraisals in line with company standards.Coach, counsel, and guide team members, offering constructive feedback to enhance performance.Quality, Standards & AdministrationAssist in developing and maintaining updated operational manuals for Food Production and Stewarding.Develop recipes and ensure accurate costing for all menu items.Maintain a comprehensive, guest-focused set of departmental standards and procedures.Health, Safety & ComplianceDemonstrate strong awareness of Occupational Health & Safety policies and ensure procedures are followed safely.Adhere to duty-of-care principles and relevant health and safety legislation.Maintain familiarity with property safety protocols, including first aid, fire, and emergency procedures.Take immediate action to address hazardous situations and report potential risks.Log security incidents and accidents in accordance with hotel requirements.Implement and consistently practice HACCP standards.