Chef de partie

• 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 the 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 guidelines.
• Ensure new staff attends Corporate Orientation within the first month of hire and departmental orientation is completed within the 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 wherever 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.

Application:

• Send CV and cover letter to ps.portoroz@kempinski.com