Chef de Partie📣 Job Ad

About Kempinski Hotels and the Role

Kempinski Hotels is seeking a dedicated Chef de Partie to join our culinary team in Al Khobar, located in the Eastern region. This is a full-time position focused on maintaining high standards of kitchen operation and food preparation within a professional hotel environment.

Role Overview

The Chef de Partie is responsible for organizing daily kitchen operations, ensuring the efficient preparation and serving of a diverse range of dishes. This role also involves supervising junior members of the Kitchen Brigade, contributing to a cohesive and productive culinary environment while upholding quality standards.

Key Responsibilities

• Prepare all necessary food, beverage, material, and equipment in advance of service.
• Cook and serve dishes strictly according to the restaurant’s established menu and quality standards.
• Provide clear direction and guidance to Kitchen helpers, including Commis, Cooks, Kitchen Attendants, and Stewards.
• Ensure the cleanliness and proper re-setting of the working area after each service period.
• Conduct shift briefings in the absence of the Manager to ensure all hotel activities and operational requirements are communicated effectively.
• Collaborate with superiors and the People Services Manager to ensure the departmental performance of staff is productive and aligned with objectives.

Leadership and Team Development

• Conduct on-the-job training in accordance with departmental standards and procedures, maintaining records of progress for each staff member.
• Provide input for probation reviews and formal performance appraisal discussions, adhering to company guidelines.
• Ensure new staff attend Corporate Orientation within their first month of hire and complete departmental orientation within their first two weeks.
• Coach, counsel, and discipline staff in breach of hotel policies and departmental procedures, offering constructive feedback to enhance performance.

Operational Standards and Compliance

• Work with superiors in the preparation and management of the department’s budget, maintaining awareness of financial targets.
• Promote recycling wherever possible and enforce cost-saving measures among staff.
• Log security incidents and accidents in accordance with hotel requirements and procedures.
• Communicate any difficulties, guest or internal customer comments, and other relevant operational information to superiors.
• Undertake additional responsibilities and tasks as required by business and hotel needs.

Candidate Profile

The ideal candidate will possess 5 to 10 years of relevant culinary experience in a professional kitchen environment. A strong understanding of kitchen operations, advanced food preparation techniques, and proven ability in team supervision are essential for this role.