Kempinski Hotels Hospitalilty/Food Service Jobs in Accra
1. Patiently scroll down and read the job description below.
2. Scroll down and find how to apply or mode of application for this job after the job description.
3. Carefully follow the instructions on how to apply.
4. Always apply for a job by attaching CV with a Cover Letter / Application Letter.
Chef de Partie
Scope
Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.
Kempinski Hotel Gold Coast City
Kempinski Hotel Gold Coast City - Accra is the only five-star luxury hotel offering state of the art meeting facilities and services in the city. Conveniently located in the downtown area and in close proximity to the State House, the Accra International Conference Centre and the National Theatre. The property has 269 luxury rooms (largest room size in Accra), 24 suites, a variety of F&B offerings as well as large conference facilities and the largest SPA in West Africa (opening soon), a perfect mix of categories to meet the needs of both corporate and conference visitors to the country
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 Responsibilities
? 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.
Desired Skills And Qualifications
?Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
?Must show signs of career development
?HACCP certification
Banqueting Experience Is Preferred
?Minimum 2 years kitchen experience
?Ability to work and communicate in a multinational environment:
?English – good oral and written skills
?Additional language – beneficial
?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
?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
Computer Literacy Adapted To The Field Of Culinary
?Ability to operate computer and office equipment
?Proficiency in Microsoft Office preferred
To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
? Passionate for Food & Beverage
? People Oriented
? Passionate for European luxury
? Entrepreneurial
? Straightforward
? Business Acumen
? Sense of responsibility
? Team player
? Flexible and reliable
? Tolerant and open minded
? Works well under pressure
1. Patiently scroll down and read the job description below.
2. Scroll down and find how to apply or mode of application for this job after the job description.
3. Carefully follow the instructions on how to apply.
4. Always apply for a job by attaching CV with a Cover Letter / Application Letter.
Chef de Partie
Scope
Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.
Kempinski Hotel Gold Coast City
Kempinski Hotel Gold Coast City - Accra is the only five-star luxury hotel offering state of the art meeting facilities and services in the city. Conveniently located in the downtown area and in close proximity to the State House, the Accra International Conference Centre and the National Theatre. The property has 269 luxury rooms (largest room size in Accra), 24 suites, a variety of F&B offerings as well as large conference facilities and the largest SPA in West Africa (opening soon), a perfect mix of categories to meet the needs of both corporate and conference visitors to the country
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 Responsibilities
? 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.
Desired Skills And Qualifications
?Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
?Must show signs of career development
?HACCP certification
Banqueting Experience Is Preferred
?Minimum 2 years kitchen experience
?Ability to work and communicate in a multinational environment:
?English – good oral and written skills
?Additional language – beneficial
?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
?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
Computer Literacy Adapted To The Field Of Culinary
?Ability to operate computer and office equipment
?Proficiency in Microsoft Office preferred
To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
? Passionate for Food & Beverage
? People Oriented
? Passionate for European luxury
? Entrepreneurial
? Straightforward
? Business Acumen
? Sense of responsibility
? Team player
? Flexible and reliable
? Tolerant and open minded
? Works well under pressure
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