Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Direct and assist Stewards to maximize clean-up efficiency. Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested.
PREFERRED QUALIFICATION
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 6 year of related work experience.
Supervisory Experience: 1 year of supervisory experience is required.
License or Certification: None
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.
https://careers.marriott.com/chef-de-partie/job/7AD984F3E1AD9C0DAB53F6E935F6FC75
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
JOB DESCRIPTION Hilton Anatole is looking for a seasoned Restaurant Chef to join their team! Spanning 45 lush acres north of downtown Dallas, this AAA 4-Diamond property is an icon in the vibrant Design District boasting over 1,600 rooms, 600,000 square feet of banquet space, seven food and beverage outlets and a seasonal water park. In this role […]
Job Description An exceptional opportunity presents itself for a Commis Chef to join the Food & Beverage Department at Raffles London at the OWO. Reporting into the Executive Chef, you will assist Sous Chefs/ Chef de Parties in the preparation and service of food ensuring that the highest standards are always maintained and to ensure that the Kitchen areas designated, […]
Job Description Lead and manage all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. Execute and develop offerings in line with established set menus, ensuring alignment with the culinary vision and brand identity of Delano. Take responsibility for authentic Italian culinary techniques and ingredients where appropriate, maintaining the highest standards […]
Job Description Fairmont El San Juan Hotel Executive Sous Chef is responsible for assisting in coordinating; supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. Is expected to provide training for all staff, meet corporate quality standards, establish and enforce food […]
Join us at Accor, where life pulses with passion!? As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.? By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.? You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!? You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.? Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart,? Join us […]
Subscribe to Hospitality Jobs newsletter to get the latest hospitality news around the world.
