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, ...
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Chef de Partie (Specialising in authentic Indian Cuisine)
2 – 3 years’ experience in similar position within a 5-star hotel kitchen environment
Competency of all relevant cookery skills
Professional Disposition
Ability to work within a pressurized environment
Ability to use Initiative and be proactive and self-driven
Good leadership, communication and interpersonal skills
Quality and customer service driven
Maintain a neat, clean and well-groomed appearance as per company standards
Ability to work without supervision and within a team
Ability to work within a pressurized environment
Ability to manage and work with high volume work load
Attention to detail pertaining to area of responsibility
Knowledge of all kitchen hygiene standards and diligence reporting
Required to work rostered shifts and irregular hours as per operational requirements
Flexible working hours as well as available to work weekends and Public holidays as per operational requirements
Ability to use Initiative and be proactive and self-driven
Proficiency in all MS office applications e.g. Word, Excel, Outlook
Flexible working hours as well as weekends and public holidays as per operational requirements
Key Duties and responsitilies:
Adhere to the quality, presentation and preparation of the various cuisines
Identify training and development needs within the team
Effective implement and monitor controls and systems to ensure consistency and efficiencies
To adhere to food cost targets by controlling 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 and Covid protocols and regulations, fire procedures and hygiene laws
To ensure that SOP`S are upheld and maintained
To train and develop all junior members of staff
Effective time management and forward planning to ensure all service and administrative deadlines are met
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