NATIONALITY:
Eligiblefor a working permit in country of hire
EDUCATION:
Gastronomic education certificateor equivalent (apprenticeship/diploma/BA/Bsc)
Must showsigns of career development
HACCPcertification
EXPERIENCE:
To fill the position, the followingis required:
Minimum 2 years kitchenexperience
Internationalexperience is preferred
Banquetingexperience is preferred
LANGUAGE:
Ability to work and communicate in a multinationalenvironment:
Locallanguage – excellent oral and written skills where necessary
English – good oral and writtenskills
Additional language –beneficial
COMPETENCIES:
Knowledgeable of food safetyregulations
Ability to work as part of ateam, thrive under pressure in challenging circumstances and come up withproactive, rational solutions
Excellent written and verbalcommunication skills
Ability to establish andretain effective working relationships with hotel staff and clients/vendors
Ability to identify anddelegate tasks effectively
Excellent organizational and timemanagement skills
Applying a professional, confidentialand ethical approach at all times
Working in a safe, prudent andorganized manner
TECHNICAL
COMPETENCIES:
Computerliteracy adapted to the field of culinary:
Ability to operate computer andoffice equipment
Proficiency in Microsoft Officepreferred
INDIVIDUAL
CHARACTERISTICS:
To fill this position the candidate must identify with the Kempinskicore values, in addition they should be especially:
Passionate for Food &Beverage
People Oriented
Passionate for European luxury
Entrepreneurial
Straightforward
Business Acumen
Sense of responsibility
Team player
Flexible and reliable
Tolerant and open minded
Works well under pressure
OTHERSKILLS:
Depending on region and property