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

OVERALL OBJECTIVES
The job of Chef de Partie is executed satisfactorily when:

• Dishes are prepared, cooked, and served according to the restaurant’s menu. 
• 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.
• HACCP is implemented and practiced.

MAIN 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.

Skills

NATIONALITY: Eligible for a working permit in country of hire EDUCATION: Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)   Must show signs of career development 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 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 TECHNICAL COMPETENCIES: Computer literacy adapted to the field of culinary: Ability to operate computer and office equipment Proficiency in Microsoft Office preferred INDIVIDUAL   CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially: Passionate for Food and 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 OTHER SKILLS: Depending on region and property