Marriott International, Inc. is a leading global lodging company with more than 6,000 properties in 122 countries and territories, reporting revenues of more than $17 billion in fiscal year 2016. Founded by J. Willard and Alice Marriott and guided by family leadership for nearly 90 years, the company is headquartered outside of Washington, D.C. in Bethesda, ...
The Chef de Partie is responsible for preparing, producing and presenting a variety of dishes, in accordance with Company Procedures and Standards. The successful incumbent is to ensure consistency and creativity whilst working efficiently in a fast-paced kitchen environment while managing and leading the kitchen team members.
Effectively manage the Kitchen Department and team through systematic controls, effective delegation and supervision.
The Chef De Partie is to ensure that all tasks are completed in a timely manner, communication is maintained with all senior chefs and that all food handled within the kitchen / section is in a hygienic manner and to the highest standard.
CANDIDATE PROFILE
Education and Experience
Matric Certificate with pass and chef diploma
Must have 3 years practical kitchen experience
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
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 Executive 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
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