Chef de Partie

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

Key Responsibilities

The job of Chef de Partie is executed satisfactorily when:

• HACCP is implemented and practiced.
• Communication is done politely and displays courtesy to guests and internal customers.
• Effective employee working relationships are established and maintained.
• Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
• Prepare in advance food, beverage, material and equipment needed for the service.
• Dishes are prepared, cooked, and served according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• 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.

Skills, Knowledge and Expertise

Education: Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
HACCP certification

Experience: To fill the position, the following is required:
Minimum 2 years kitchen experience
International experience is preferred
Banqueting experience is preferred

Language: Ability to work and communicate in a multinational environment:
Local language – excellent oral and written skills where necessary
English – good oral and written skills
Additional language – beneficial

Technical Competencies :
Computer literacy adapted to the field of culinary:
Ability to operate computer and office equipment
Proficiency in Microsoft Office preferred

Competencies:
Knowledgeable of food safety regulations.
Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
Excellent written and 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 organizational and time management skills.
Applying a professional, confidential and ethical approach at all times
Working in a safe, prudent and organized manner.

Individual Characteristic : To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

            Passionate for Food & Beverage  
            People Oriented  
            Passionate for European luxury  
            Entrepreneurial  
            Straightforward  
            Sense of responsibility  
            Team player  
            Flexible and reliable  
           Tolerant and open minded  
           Works well under pressure