Hospitality and TourismFull-TimeJunior-level(1-2 yrs)
Job Description
As a Chef De Partie - Banquet at Kempinski Hotels, you will be responsible for overseeing the preparation and execution of food for various events and banquet functions. This role involves leading a kitchen team to deliver high-quality culinary experiences while maintaining strict hygiene, operational, and cost control standards.
Key Responsibilities
Prepare all food, materials, and specialized equipment required for banquet functions and events in advance.
Cook and serve dishes in strict accordance with event BEOs (Banquet Event Orders) and established banquet menus.
Provide clear direction and leadership to the banquet kitchen team, including Demi-Chef de Parties, Commis, and Stewards.
Clean and re-set the banquet production and service areas to maintain impeccable operational and hygiene standards.
In the absence of the Sous Chef, conduct shift briefings to ensure event timelines, hotel activities, and specific banquet requirements are communicated to the team.
Conduct on-the-job training following departmental procedures and maintain detailed progress records for each staff member.
Provide essential input for probation periods and formal performance appraisal discussions for junior staff.
Ensure new banquet team members attend hotel orientation within their first month and complete departmental induction within two weeks of hiring.
Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.
Assist superiors in managing the banquet section’s budget, focusing on food cost control and financial targets.
Enforce cost-saving measures and minimize food wastage during large-scale production.
Log all security incidents and accidents in compliance with hotel requirements and emergency protocols.
Immediately escalate event-related difficulties, guest feedback from functions, or relevant internal information to superiors.
Perform additional tasks and responsibilities as assigned based on the evolving needs of the banquet business and the hotel.
Skills, Knowledge and Expertise
Minimum of two years’ experience in a similar position or as a Demi Chef De Partie preferably in a 4/5-Star rated International Hotel.
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, guests and 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.
Proficiency in Microsoft Office preferred.
Benefits
Medical Cover
Pension
How to Apply
Interested and qualified candidates should apply online through the Kempinski career portal at kempinski.pinpointhq.com. Alternatively, applications can be submitted via the official application link on MyJobMag.
