Chef de Partie pastry

For 2025 season – from end March to end October we are looking for talented people to join our Team.

Visit our site and we will be pleased to receive your candidature! 
https://www.kempinski.com/en/san-clemente-palace-kempinski

San Clemente Palace Kempinski Venice is located on the private island of San Clemente, only 12 minutes away by complimentary boat from Piazza San Marco. A proud member of Leading Hotels of the World, this exclusive retreat guarantees peace, tranquillity and privacy with its 190 rooms and suites overlooking the lagoon or the centuries-old park. Its three restaurants offering exceptional interpretations of iconic Italian and Venetian cuisine, the hotel’s proximity to Venice, and the unique combination of conference rooms and outdoor areas, make San Clemente Palace the perfect choice for outstanding events and weddings.

JOB TITLE: Chef de Partie pastry

DEPARTMENT: Kitchen

HOTEL / UNIT: San Clemente Palace Kempinski Venice

REPORTS TO: Pastry chef

NATIONALITY: Eligible for a working permit in Italy 

EDUCATION:

-Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) 

-Must show signs of career development

-HACCP certification

EXPERIENCE:

To fill the position, the following is required:

-Minimum 2 years kitchen experience

-International experience is preferred

-Banqueting experience is preferred

 LANGUAGE: Ability to work and communicate in a multinational environment:

-Italian – excellent oral and written skills where necessary

-English – good oral and written skills

-Additional language – beneficial

COMPETENCIES:            

-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 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

TECHNICAL COMPETENCIES: Computer literacy adapted to the field of culinary:

-Ability to operate computer and office equipment

-Proficiency in Microsoft Office preferred

SCOPE

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

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.

Tutti i CV devono essere inviati comprensivi di autorizzazione al trattamento dei dati personali in conformità al Regolamento UE n. 2016/679 - GDPR e saranno utilizzati esclusivamente per la selezione in corso.
L'offerta di lavoro si intende riferita ad entrambi i sessi secondo il disposto delle leggi 903/77 e 125/91.

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