Chef de Partie

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Lebanon - Beirut

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

Key ResponsibilitiesThe job of Chef de Partie is executed satisfactorily when:\nHACCP is implemented and practiced.\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.\nPrepare in advance food, beverage, material and equipment needed for the service.\nDishes are prepared, cooked, and served according to the restaurant’s menu. \nProvide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.\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. \n

Skills, Knowledge and ExpertiseEducation:  Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)  
                     HACCP certification\n
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

Technical Competencies : 
                    Computer literacy adapted to the field of culinary:
                    Ability to operate computer and office equipment
                    Proficiency in Microsoft Office preferred

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.



Individual Characteristic : 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