Chef de Partie – (in English)

Kempinski Hotel Grand Arena Bansko

Discover the beauty of unspoiled nature, magnificent landscapes and endless relaxation at the footsteps of the majestic Pirin Mountain – a UNESCO World Heritage environment.

We look forward to welcoming you to an oasis of luxury, comfort and tranquility in Bansko – the most modern winter resort in the Balkans. The only representative if the Kempinski in Bulgaria is open year-round and comprises 157 Alpine-style rooms and suites, superb conference facilities, lavish dining services, three restaurants and five bars and an award-winning spa center.

Chef de Partie

The role of our Chef de Partie is to support the Executive Chef and the Kitchen team, by organising kitchen operations and motivate, train and develop further the team members. The Chef de Partie will contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section.   

 Key Responsibilities:

• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• 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.
• Work with Superior and Human Resources Manager to ensure the departmental performance of staff is productive
• 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
• 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