Senior Chef de Partie, The Park Room - JW Marriott Grosvenor House

JOB SUMMARY 

To assist the kitchen leadership team, providing an effective and professional service, supporting the kitchen operation, striving to deliver quality cuisine and surpass customer expectations. 

Assist culinary management team in managing daily activities, support kitchen associates, maintaining a highly motivated team and driving standards. To assist management with additional leadership and administrative tasks where required, such as coaching, administrative tasks and training. 

CANDIDATE PROFILE 

Experience & Education: 

• Minimum of three years’ experience as a chef, at least two years in a similar quality environment 


• NVQ Level One and Level Two preferred. 


• Minimum of Level One Food Safety Certification preferred. 


• Good level of English required. 

Skills and Knowledge: 

• Strong communication skills - particularly verbal communication. 


• Technical skills – able to demonstrate competent technique and cookery skills, sound understanding of food safety standards and HACCP. • Personable and people orientated demeanor. 


• Ability to multi-task, maintain a positive approach and stay calm under pressure. 


• Ability to stay organize. 


• Teamwork 


• Dependability 


• Attention to detail – quality orientated. 


• Proven supervisory skills - Ability to supervise a team. 

SPECIFIC TASKS 

The following are specific responsibilities and contributions critical to the successful performance of the position: 

• Prepare, supervise, and cook on assigned station of work. 


• Oversee and supervise food production by commis chefs and demi chefs on section. 


• Undertake tasks designated to you by Sous Chef and Head Chef on duty to ensure a smooth service and guest satisfaction. 


• Address all guests service needs in a professional, positive and timely manner. 


• Prepare special meals or substitute items, where possible, to satisfy guest requests. 


• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. 


• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. 


• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. 


• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas. 


• Ensure the quality of the food items and notify Sous Chef/Head Chef if a product does not meet specifications. 


• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. 


• Communicate any assistance needed during busy periods to the supervisor on duty to ensure optimum service to guests. 


• Check and ensure correct temperatures of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management. 


• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance). 


• Assist other employees at any time, to ensure proper coverage and prompt guest service. 


• Develop and maintain positive and productive working relationships with other employees and departments. 


• Partner with and assist others to promote an environment of teamwork and achieve common goals. 


• Prepare ingredients for cooking, including portioning, chopping, and storing food before use. 


• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption. 


• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. 


• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. 


• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts. 


• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings. 


• Focus on developing skill set and show willingness to learn and progress. 


• Inform Chef of any excess food items that can be used in daily specials or elsewhere. 

Sanitation and Maintenance: 

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department. 


• Set-up and break down workstation with required mise en place, tools, equipment, and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.


• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel. 

Use of Kitchen Tools & Equipment: 

• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods as per training given. 


• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment. 


• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes. 

SAFETY AND SECURITY 

• To ensure all food handling and kitchen hygiene standards are met and regulations are adhered too. 


• To promote awareness of health and safety. For example, fire alert points, exits, fire extinguishers, trip hazards etc. 


• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment for other team members and guests. 


• To maintain the highest level of cleanliness. To ‘clean as you go’ to ensure a clean and tidy work area. 


• Report accidents, injuries, and unsafe work conditions to manager. 


• Complete safety training and certifications. 


• Employ correct manual handling procedures to avoid injury. 


• Ensure COSHH guidelines are adhered too, and relevant PPE is worn. 


• Protect the privacy and security co-workers and guests, maintaining confidentiality of proprietary materials and information. 

OTHER 

• To carry out any other duty/function that may be assigned by manager, by the Executive Chef or Executive committee member. 


• To maintain a high standard of grooming, hygiene, and uniform standards. 


• Support all co-workers and treat them with dignity and respect. 


• To develop and maintain healthy inter-departmental relationships, support the team to reach common goals. 


• Complies with Marriott International Hotels Limited regional office and hotel policies and procedures. 

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.