Chef de Partie – Kitchen Operations

About the role

The Chef de Partie will lead a specific section of the kitchen at Kempinski Beirut, ensuring high‑quality dish preparation and smooth service flow. You will supervise junior kitchen staff, maintain food safety standards, and step in for the manager when required.

Key responsibilities

• Implement and practice HACCP procedures throughout food preparation.
• Prepare, cook, and present dishes according to the restaurant’s menu.
• Organise kitchen operations, including pre‑service set‑up of food, beverages, and equipment.
• Supervise and train Commis, Cooks, Kitchen Attendants and Stewards.
• Conduct shift briefings in the manager’s absence and ensure all operational requirements are communicated.
• Collaborate with the Superior and People Services Manager to monitor staff performance and productivity.
• Maintain accurate records of on‑the‑job training and support performance appraisal discussions.

Required profile

• Gastronomic education certificate or equivalent (apprenticeship, diploma, BA/BSc).
• HACCP certification.
• Minimum 2 years of kitchen experience; international and banqueting experience preferred.
• Fluent in English (good oral and written); local language skills advantageous.

Required skills

• HACCP certification.
• Computer literacy relevant to culinary operations.
• Proficiency with Microsoft Office applications.