Executive Chef SLOVENIJA – Portorož


Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectation.

Key responsibilities:

Ensure 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.
Foster comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
Display , maintain and share excellent culinary technical skills
Create menus offering that guests value in accordance with corporate guidelines
Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
Plan and organize with the Head of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
Work with the Human Resources Manager to ensure the departmental performance of staff is productive and plan for future staffing needs.
Ensure training needs analysis of Kitchen staff is carried out and training programs 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.
Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
Participate in the preparation of the hotel’s revenue plan and marketing programs.
Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
Implement and practice HACCP.

Desired skills and qualifications:

EU national
Bachelor’s degree in the culinary arts
Minimum five 5 years in a kitchen management role, preferably with an international 5* hotel chain
Minimum ten 10 years kitchen experience
Experience in a standalone F&B operation is beneficial
European experience is preferred
Language, English skills– excellent oral and written skills, Italian, German language skills – beneficial
Knowledgeable of food safety regulations
Ability to effectively manage a team
Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
Excellent 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
Strong knowledge of Materials Control / Micros

Apply now – send your CV via email : Helena.Vehovec@kempinski.com
call : 00386 41 739 011