Chef de Partie
kempinski
Chef de Partie
DescriptionThe job of Chef de Partie is executed satisfactorily when:\nDishes are prepared, cooked, and served according to the restaurant’s menu. \nCommunication is done politely and displays courtesy to guests and internal customers.\nEffective employee working relationships are established and maintained.\nFamiliarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.\nHACCP is implemented and practiced.\n
Key Responsibilities\nPrepare in advance food, beverage, material and equipment needed for the service\nCook and serve dishes according to the restaurant’s menu\nProvide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards\nClean and re-set their working area\nIn absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known\nWork with Superior and People Services Manager to ensure the departmental performance of staff is productive \nConduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member\nProvide input for probation and formal performance appraisal discussions in line with company guideline\nEnsure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks\nCoach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance\nWork with superior in the preparation and management of the department’s budget and be aware of financial targets\nRecycle where-ever possible and enforce cost saving measures to staff\nLog security incidents and accidents in accordance with hotel requirements\nCommunicate to their superior any difficulties, guest or internal customer comment on and other relevant information\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.\n
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Job RequirementsTo fill the position, the following is required:\nMinimum 2 years kitchen experience\nInternational experience is preferred\nBanqueting experience is preferred\nKnowledgeable of food safety regulations\nAbility to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent written and verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nApplying a professional, confidential and ethical approach at all times\nWorking in a safe, prudent and organized manner\n\n
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About KempinskiFounded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.
Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.
For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.
In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.
Application Deadline: 31 July 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Slovenia - Portorož
Reporting To: Executive Chef
DescriptionThe job of Chef de Partie is executed satisfactorily when:\nDishes are prepared, cooked, and served according to the restaurant’s menu. \nCommunication is done politely and displays courtesy to guests and internal customers.\nEffective employee working relationships are established and maintained.\nFamiliarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.\nHACCP is implemented and practiced.\n
Key Responsibilities\nPrepare in advance food, beverage, material and equipment needed for the service\nCook and serve dishes according to the restaurant’s menu\nProvide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards\nClean and re-set their working area\nIn absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known\nWork with Superior and People Services Manager to ensure the departmental performance of staff is productive \nConduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member\nProvide input for probation and formal performance appraisal discussions in line with company guideline\nEnsure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks\nCoach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance\nWork with superior in the preparation and management of the department’s budget and be aware of financial targets\nRecycle where-ever possible and enforce cost saving measures to staff\nLog security incidents and accidents in accordance with hotel requirements\nCommunicate to their superior any difficulties, guest or internal customer comment on and other relevant information\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.\n
\n
Job RequirementsTo fill the position, the following is required:\nMinimum 2 years kitchen experience\nInternational experience is preferred\nBanqueting experience is preferred\nKnowledgeable of food safety regulations\nAbility to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent written and verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nApplying a professional, confidential and ethical approach at all times\nWorking in a safe, prudent and organized manner\n\n
\n
About KempinskiFounded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.
Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.
For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.
In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.
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