Chef de Partie preparing hot and cold food items in a culinary setting. Overseeing kitchen operations and ensuring adherence to culinary standards while providing excellent guest service.
Responsibilities
Prep and cook hot and cold foods in any of the culinary operations • Perform job responsibilities satisfactorily and according to department standards • Oversee kitchens, service, production and line cooks in the absence and in assistance of the Sous Chefs and Chefs • Duties include, but are not limited, to prep and execute all menu items according to standards / station / restaurant as directed by the Sous Chefs and Chefs • Some ordering of food items as directed by the Sous Chefs and Chefs • Document menu changes, temperatures, meeting information • Attend meetings when required, e.g. Chef meetings, B.E.O meetings, planning meetings etc • Maintain proper fire and ticket times • Assist with replacing daily requisitions and rotating and storing them • Restocks dishes and silverware as required.
Requirements
Must have previous culinary experience • Good knife skills and understanding of culinary terms and techniques • Must have a minimum 5-year experience in culinary food service • Must be capable of writing and costing menus • Must be able to work all stations in any kitchen independently without supervision • Must be able to follow and execute all recipes without supervision • Ability to use computer to do ordering • Requires prolonged standing and mobility • Requires bending and reaching • Requires transporting, pushing, pulling, and maneuvering items weighing up to 100lbs • Requires lifting items weighing up to 50 lbs • Ability to communicate effectively through written documents in English.
Benefits
Health card • Adheres to all Company, Safety and Department policies and procedures • Fosters team work and provides excellent guest service, anticipates guest needs to exceed guest expectations • Builds brand loyalty by living the JW Marriott Core Values.
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