Chef de Partie - Pastry Job at Marriott Bonvoy (Ikot Ekpene)

Job Description

Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Job Responsibility

Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop)
Communications production needs to key personnel
Produces production prep list
Assists in developing daily and seasonal menu items
Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department)
Assists in estimating daily restaurant production needs
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented and creates decorative food displays
Supervises and coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Leads shift teams while personally preparing food items and executing requests based on required specifications
Supervises and manages restaurant kitchen employees
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensuring and maintaining the productivity level of employees
Ensures employees are cross-trained to support successful daily operations
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Assumes duties of the Sous Chef in his/her absence
Assists Chef in daily line up and conducts in his/her absence
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
Effectively investigates, reports and follows-up on employee accidents
Knows and implements company safety standards
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Sets a positive example for guest relations
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Empowers employees to provide excellent customer service
Handles guest problems and complaints
Interacts with guests to obtain feedback on product quality and service levels
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes
Manages employee progressive discipline procedures
Participates in the employee performance appraisal process, providing feedback as needed
Uses all available on the job training tools for employees
Assists as needed in the interviewing and hiring of employee team members with appropriate skills
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
Attends and participates in all pertinent meetings.

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area.

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Chef de Partie - Pastry

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