Kempinski Hotel Gold Coast City – Accra is the only five-star luxury hotel offering state of the art meeting facilities and services in the city. Conveniently located in the downtown area and in close proximity to the State House, the Accra International Conference Centre and the National Theatre. The property has 269 luxury rooms (largest room size in Accra), 24 suites, a variety of F&B offerings as well as large conference facilities and the largest SPA in West Africa (opening soon), a perfect mix of categories to meet the needs of both corporate and conference visitors to the country.

The overall scope of the incumbent is to assist in the direction of all aspects of the food production and Stewarding operations under the direction of the Executive Chef and within the limits of established Kempinski procedures

⦁Ensure standard recipes are developed and written.

⦁New dishes and products are developed.

⦁Outstanding culinary technical skills are maintained.

⦁Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.

⦁Effective employee working relationships are established and maintained.

⦁All HACCP guidelines are achieved and maintained.

⦁Assist with organizing special events and special food promotions.

⦁Assist the Executive Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.

⦁Assume the duties and responsibilities of the Executive Chef in their absence.

⦁Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

⦁Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.

⦁Maintain a hygienic kitchen and personal hygiene.

⦁Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.

⦁Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.

⦁Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.

⦁Provide input for probation and formal performance appraisal discussions in line with company guidelines.

⦁Coach, counsel and discipline staff, providing constructive feedback to enhance performance.

⦁Approve leave after consideration of hotel occupancy.

⦁Work with Executive Chef in the preparation and management of the department’s budget.

⦁Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

⦁Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

⦁Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

⦁Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

⦁Log security incidents and accidents in accordance with hotel requirements.

⦁Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.