Chef De Partie – Pastry – (in English)

Cabrits Resort & Spa Kempinski Dominica

Surrounded by Cabrits National Park, the unobtrusive design of this peaceful, hidden away five-star luxury resort in Dominica preserves the natural beauty and ecosystem of this stunning, unexplored volcanic island. The 151-room resort, with its breathtaking panoramic view of the Caribbean Sea, invites guests to indulge in luxury with amenities such as a full-service Kempinski The Spa, international cuisine at 4 restaurants and bars, and a state-of-the-art fitness facility. It also has two floodlit tennis courts, 4 sparkling swimming pools, and meeting space for executive retreats and intimate weddings. The resort is on the doorstep of the island’s matchless natural attractions and is committed to protecting the authenticity of this pristine eco-tourism paradise while offering an enriching guest experience that strikes a natural balance between land and sea.

Chef De Partie – Pastry

Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

Key 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.