Demi chef de partie

• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• 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. 
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include:
  • Conducting on-the-job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
  • Providing input for probation and formal performance appraisal discussions in line with company guidelines.
  • Ensuring new staff attends Corporate Orientation within the first month of hire.
  • Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.Preparing induction programs for new employees and allocating sufficient time for their implementation.
• Work with superior in the preparation and management of the department’s budget and is aware of financial targets.
• Work with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.
• Recycle wherever possible and enforce cost-saving measures to staff.Log security incidents and accidents in accordance with hotel requirements.

Application:

• Send CV and cover letter to ps.portoroz@kempinski.com