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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Chef De Partie - Banquet

Job Type

Full Time

Qualification

BA/BSc/HND

Experience

2 years

Location

Nairobi

Job Field

Catering / Confectionery

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 minimizing 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

• 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 minimizing 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.

• 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

• BA/BSc/HND
• 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