Chef de Partie (Banquet)

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

JOB DUTIES AND RESPONSIBILITIES

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.


2. Ensure that all work stations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Co-ordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.


3. Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards. Perform as expediter during peak meal periods.


4. Understand job descriptions of all associates.


5. Supervise and assist in total food production effort.


6. Assist in training and development of associates.


7. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.


8. Responsible in taste panel.


9. To fill up daily Store Requisition forms.


10. To attend BEO or Sous Chef meetings when required.


11. Assist in planning menu and involve in food promotion.


12. All refrigerated food must be properly identified, covered, dated and chilled as soon as possible.


13. Adhere to the Associates Prevention Programs and Education, and Enforcement Committee Policies.


14. Ensure that food displays is attractive.


15. Responsible in leading a team during the absence of your senior position.


16. Complete Daily Fridge Temperature Chart and Hot Food Cooling Chart at the end of each shift.


17. Ensure all banquet functions are served on time and of quality and food as sufficient.


18. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Professional certification in Culinary Arts preferred


• 4 years experience in similar capacity preferred


• Strong communication and interpersonal skills


• Able to work rotating shifts and on weekends and public holidays


• Team-player and have a positive attitude 


• Able to start work on short notice