Kempinski Hotels S.A. is Europe's oldest luxury hotel group. The group now has its head office in Geneva but was founded in Berlin in 1897 as the 'Hotelbetriebs-Aktiengesellschaft'.

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• Prepare all food, beverages, materials, and equipment required for In-Room Dining service in advance.
• Cook and serve dishes in strict accordance with the In-Room Dining and restaurant menus.
• Provide clear direction and leadership to Kitchen helpers, including Demi-Chef de Parties, Commis, and Stewards.
• Clean and re-set the working area to maintain impeccable operational and hygiene standards.
• In the absence of the Sous Chef, conduct shift briefings to ensure all hotel activities and specific In-Room Dining operational 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 team members attend hotel orientation within their first month and complete departmental orientation within two weeks of hiring.
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to improve performance.
• Assist superiors in preparing and managing the department’s budget while staying mindful of financial targets.
• Log all security incidents and accidents in compliance with hotel requirements.
• Escalate difficulties, guest comments regarding their dining experience, or relevant internal information to superiors immediately.
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the business and the hotel.

• 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
• Proficiency in Microsoft Office preferred

• Minimum of two years’ experience in a similar position or as a Demi Chef de Partie preferably in a 4/5-Start rated International Hotel
• Knowledgeable of food safety regulations