At least 2 years of kitchen experience is required.
Excellent oral and written skills in the local language are required where necessary.
Excellent oral and written English skills are required.
The candidate must be able to work in a multinational environment.
The candidate must be able to operate a computer and office equipment.
The role requires a professional, confidential, and ethical approach; safe, prudent, and organized work; and the ability to work effectively under pressure.
Responsibilities
Prepare, cook, and serve dishes according to the restaurant’s menu.
Communicate politely with guests and internal customers and display courtesy.
Communicate difficulties, guest or internal customer comments, and other relevant information to a superior.
Establish and maintain effective working relationships with employees.
Maintain familiarity with property safety, first aid, fire, and emergency procedures; operate equipment safely and sensibly; and implement and practice HACCP.
In the absence of the Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
Prepare food, beverage, materials, and equipment needed for service in advance.
Provide direction to Kitchen Helpers, including Commis, Cooks, Kitchen Attendants, and Stewards.
Clean and reset the working area.
Work with the Superior and People Services Manager to support productive departmental staff performance.
Conduct on-the-job training in accordance with departmental standards and procedures and maintain a progress record for each staff member.
Provide input for probation and formal performance appraisal discussions in line with company guidelines.
Ensure new staff attend Corporate Orientation within the first month of hire.
Coach, counsel, and discipline staff who breach hotel policies and departmental procedures, and provide constructive feedback to enhance performance.
Prepare induction programs for new employees and allocate sufficient time for their implementation.
Work with the Superior in preparing and managing the department’s budget and remain aware of financial targets.
Work with the Superior and Human Resource Manager to support productive departmental staff performance.
Recycle where possible and enforce cost-saving measures among staff.
Log security incidents and accidents in accordance with hotel requirements.
Desired Qualifications
An additional language is beneficial.
Proficiency in Excel and Word is beneficial.
The job of Demi Chef de Partie is executed satisfactorily when:
Dishes are prepared, cooked and served according to the restaurant’s menu.
Communication with guests and internal customers is politely and they display courtesy.
Any difficulties, guest or internal customer comment and other relevant information is communicated to their superior.
Effective employee working relationships are established and maintained.
Familiarity with property safety, first aid and fire and emergency procedures is maintained and operation of equipment is handled safely and sensibly. HACCP is implemented and practiced.
In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
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.
Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include:
Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
Providing input for probation and formal performance appraisal discussions in line with company guideline.
Ensuring new staff attends Corporate Orientation within first month of hire.
Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
Preparing induction programs for new employees and allocating sufficient time for their implementation.
Work with superior in the preparation and management of the department’s budget and is aware of financial targets.
Work with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.
Recycle where-ever possible and enforce cost saving measures to staff.
Log security incidents and accidents in accordance with hotel requirements.
High school or equivalent HACCP certification EXPERIENCE: To fill the position, the following is required: Minimum 2 years kitchen experience LANGUAGE: Ability to work and communicate in a multinational environment: Local language – excellent oral and written skills where necessary English – excellent oral and written skills Additional language - beneficial COMPETENCIES: 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 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 Excel and Word is beneficial INDIVIDUAL CHARACTERISTICS: 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