Demi Chef de Partie (Pastry) at Marriott International

What we Offer 

• Market related salary
• Learning and development opportunities through online platforms, on the job trainings and classroom-based courses
• Discounts on hotel rooms, food and beverage and spa in Marriott International portfolio
• Wellbeing activities and sustainability initiatives through the Take Care and 360° programs
• On Property Café
• Medical Aid Company 
• Provident Fund Company Benefits 
• Associate Uniform and Laundry service thereof
• Employee Well-being  Programme
• Staff Transport

Required Experience & Qualifications

• A recognised qualification plus three years’ experience within a similar operation and level of responsibilities
• 5 star hotel experience in a similar position highly recommended
• Ability to work with limited supervision
• Team orientation
• Quality driven and ambitious individual 
• Competency of all relevant cookery skills
• Ability to work within a pressurized environment
• Ability to use Initiative and be proactive and self-driven
• Ability to manage and work with high volume work load
• Attention to detail pertaining to area of responsibility
• 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

Key Responsibilities

• Complete all daily duties as set out in departmental duties and requirements
• Training of junior staff
• Control food cost and wastage
• Ensure kitchen hygiene and safety is adhered to
• Effective communication and handovers
• Attention to detail pertaining to food quality, presentation, preparation and portion control
• Managing and maintaining high standard of  kitchen hygiene, food storage and work practices
• Daily planning and forecasting planning to meet deadlines with regards to functions, service and operations
• Display competent cooking skills and basic culinary knowledge
• Good knowledge on operational controls – food cost and wastage, stock rotation, SOP’s
• Hands on management of food quality, presentation, preparation and consistency standards