Chef De Partie (Main Kitchen) at Marriott International

POSITION SUMMARY

• Assists management in ensuring the quality, consistency and production of areas of responsibility in kitchen.  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works with team to improve guest and employee satisfaction while maintaining the operating budget.  Must ensure sanitation and food standards are achieved.  Develops and trains team to improve results.

CANDIDATE PROFILE 

Education and Experience

• Matric Certificate with pass and chef diploma
• Must have 3-4 years practical kitchen experience in the Cold Section
• Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions
• Ability to manage, plan and delegate to staff ensuring deadlines are met.
• Ability to assess quality control and adhere to service standards
• Ability to clearly define productivity standards with quality requirements and methods required to obtain them
• Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files. 
• Employee Relations and Staff development. with a hands on approach
• Assist the HOD with Menu Planning, controls and implementation
• Knowledge of all kitchen hygiene standards and diligence reporting.
• Good understanding of food trends locally & internationally
   

CRITICAL WORK ACTIVITIES

• Effective supervision of section MEP / planning to ensure consistency in food quality and execution, presentation and service delivery.
• Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning, self and staff development and training, knowledge of current trends, effective implementation and monitoring of controls and systems to ensure consistency
• To support the Food cost target, with control of wastage and productivity to ensure maximum profit – ie casual labour, departmental expenses, monthly stock takes and O/E counts
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• To support the GEI targets as agreed with the Head Chef
• To ensure that revised or new standards are upheld and maintained in product
• To train and develop all junior members of staff
• Effective time management and forward planning to ensure all service and administrative deadlines are met
• Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis
• Ensure effective stock ordering according to business levels and correct stock rotation is maintained
• Assist with preparation and be responsible for the execution of all functions in the restaurant to ensure all deadlines are met and quality standards achieved
• To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state
• Check and ensure all MEP to outlets is as per department SOP’s

Physical Aspects of Position

• Frequent standing and walking throughout the shift
• Frequent lifting and occasionally required to lift up to 24kgs
• Frequent kneeling, pushing, pulling, lifting, standing
• Occasional ascending or descending ladders, stairs and ramps