Chef De Partie (Patisserie / A La Carte)

Kempinski Hotel Barbaros Bay Bodrum

SCOPE

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

OVERALL OBJECTIVES

The job of Chef de Partie is executed satisfactorily when:

- Dishes are prepared, cooked, and served according to the restaurant’s menu.

 - Communication is done politely and displays courtesy to guests and internal customers.

-  Effective employee working relationships are established and maintained.

- Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.

- HACCP is implemented and practiced.

MAIN RESPONSIBILITIE

 -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 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 guideline.

- Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within 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 where-ever 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.

- Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.