Demi Chef De Partie - Private Dining Kitchen
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Key skills for this role
About the Role
Kempinski Hotel is looking for a Demi Chef de Partie for its Private Dining Kitchen to support the Chef de Partie in preparing, presenting, and serving dishes. The role includes supervising kitchen helpers, conducting on-the-job training, and ensuring cost-saving measures.
Key Skills for This Role
Responsibilities
- Support the Chef de Partie by preparing, presenting, storing, and serving a selection of dishes
- 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 Kitchen helpers including Commis, Cooks, Kitchen Attendants, and Stewards
- Clean and reset working area
- Conduct on the job training in accordance with departmental standards and maintain progress records
- Provide input for probation and formal performance appraisal discussions
- Coach, counsel, and discipline staff in breach of policies and procedures
- Prepare induction programs for new employees
- Work with superior in preparation and management of department's budget and be aware of financial targets
- Recycle where possible and enforce cost saving measures
Requirements
- Experience in a similar role in a hotel or restaurant kitchen
- Ability to prepare, present, store, and serve a selection of dishes
- Knowledge of kitchen operations and safety standards
- Ability to supervise and train kitchen helpers
Full Job Posting
Key Responsibilities
- Support the Chef de Partie by preparing, presenting, storing and serving a selection of dishes.
- 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.
- 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.
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