Chef De Partie - Pastry Section at Marriott International

POSITION SUMMARY

Ensure that all tasks are completed in a timely manner, communication is maintained with all senior chefs and that all food handled within the section is in a hygienic manner and to the highest standard. To effectively manage the pastry section through Systematic controls, effective delegation and supervision in accordance with Company Procedures and Standards.

Key Duties and responsibilities:

• Prepare fresh ingredients for cooking/baking according to recipes/menu
• Create, bake and decorate pastries and desserts according to specific dietary requirements, example (gluten free, sugar free, diabetes- friendly etc.)
• 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 – i.e. casual labor, departmental expenses, monthly stock takes and O/E counts
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• 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
• 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 outlet is as per department SOP’
• Cook food and prepare top-quality menu items in a timely manner
• Test foods to ensure proper preparation and temperature
• Be trained on the procurement system and ensure that placement of all food orders are processed on a daily basis
• Assisting stock takes