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Chef De Partie - Banquet
Kempinski Hotels
Nairobi, KE
Full-time
Posted 19 hours ago
Job Description
Chef De Partie - Banquet
Application Deadline: 21 April 2026
Department: Kitchen
Employment Type: Fixed Term - Full Time
Location: Kenya - Nairobi
Reporting To: Sous Chef
Compensation: KSh45,000 - KSh51,000 / month
Description
Chef de Partie – Banquet, serves as a tactical leader within the Banqueting team, organizing high-volume section operations and supervising junior staff to ensure the consistent preparation and service of high-quality dishes for events and functions. By masterfully coordinating daily buffet setups and large-scale plated services, he/she ensures strict adherence to health, safety, and hygiene standards while minimizing wastage and breakages of operating equipment.
Key Responsibilities
• Prepare all food, materials, and specialized equipment required for banquet functions and events in advance.
• Cook and serve dishes in strict accordance with event BEOs (Banquet Event Orders) and established banquet menus.
• Provide clear direction and leadership to the banquet kitchen team, including Demi-Chef de Parties, Commis, and Stewards.
• Clean and re-set the banquet production and service areas to maintain impeccable operational and hygiene standards.
• In the absence of the Sous Chef, conduct shift briefings to ensure event timelines, hotel activities, and specific banquet requirements are communicated to the team.
• Conduct on-the-job training following departmental procedures and maintain detailed progress records for each staff member.
• Provide essential input for probation periods and formal performance appraisal discussions for junior staff.
• Ensure new banquet team members attend hotel orientation within their first month and complete departmental induction within two weeks of hiring.
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.
• Assist superiors in managing the banquet section’s budget, focusing on food cost control and financial targets.
• Enforce cost-saving measures and minimizing food wastage during large-scale production.
• Log all security incidents and accidents in compliance with hotel requirements and emergency protocols.
• Immediately escalate event-related difficulties, guest feedback from functions, or relevant internal information to superiors.
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the banquet business and the hotel.
Skills, Knowledge and Expertise
• Minimum of two years’ experience in a similar position or as a Demi Chef De Partie preferably in a 4/5-Star rated International Hotel
• 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, guests and 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
• Proficiency in Microsoft Office preferred
Benefits
Medical Cover
Pension
Application Deadline: 21 April 2026
Department: Kitchen
Employment Type: Fixed Term - Full Time
Location: Kenya - Nairobi
Reporting To: Sous Chef
Compensation: KSh45,000 - KSh51,000 / month
Description
Chef de Partie – Banquet, serves as a tactical leader within the Banqueting team, organizing high-volume section operations and supervising junior staff to ensure the consistent preparation and service of high-quality dishes for events and functions. By masterfully coordinating daily buffet setups and large-scale plated services, he/she ensures strict adherence to health, safety, and hygiene standards while minimizing wastage and breakages of operating equipment.
Key Responsibilities
• Prepare all food, materials, and specialized equipment required for banquet functions and events in advance.
• Cook and serve dishes in strict accordance with event BEOs (Banquet Event Orders) and established banquet menus.
• Provide clear direction and leadership to the banquet kitchen team, including Demi-Chef de Parties, Commis, and Stewards.
• Clean and re-set the banquet production and service areas to maintain impeccable operational and hygiene standards.
• In the absence of the Sous Chef, conduct shift briefings to ensure event timelines, hotel activities, and specific banquet requirements are communicated to the team.
• Conduct on-the-job training following departmental procedures and maintain detailed progress records for each staff member.
• Provide essential input for probation periods and formal performance appraisal discussions for junior staff.
• Ensure new banquet team members attend hotel orientation within their first month and complete departmental induction within two weeks of hiring.
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.
• Assist superiors in managing the banquet section’s budget, focusing on food cost control and financial targets.
• Enforce cost-saving measures and minimizing food wastage during large-scale production.
• Log all security incidents and accidents in compliance with hotel requirements and emergency protocols.
• Immediately escalate event-related difficulties, guest feedback from functions, or relevant internal information to superiors.
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the banquet business and the hotel.
Skills, Knowledge and Expertise
• Minimum of two years’ experience in a similar position or as a Demi Chef De Partie preferably in a 4/5-Star rated International Hotel
• 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, guests and 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
• Proficiency in Microsoft Office preferred
Benefits
Medical Cover
Pension
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