Chef De Partie at Kempinski Hotels

Organize kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

Key Responsibilities:

• Prepare in advance food, beverage, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.  
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known. 
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. 
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guideline. 
• Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.
• Coach, counsel and discipline staff in breach of hotel policies and departmental     procedures, providing constructive feedback to enhance performance.
• Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Log security incidents and accidents in accordance with hotel requirements.
• Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Desired Skills and Qualifications:

• Degree/ Diploma/Basic Certification in Food Production.
• Proven track record in Food and Beverage Production Operations.
• Minimum of four years’ experience within a luxury 5 star establishment with at least two years in a similar role.
• Ability to express oneself clearly and concisely.
• Excellent grooming skills and must be well versed in professional and personal etiquette
• Ability to remain calm and composed under pressure.
• Ability to establish and retain effective working relationships with hotel staff and clients.
• Ability to identify and delegate tasks effectively.