Chef de Partie Job at Marriott Bonvoy (Navi Mumbai)

Chef de Partie

Marriott Bonvoy

Location:
India , Navi Mumbai

Category:
Gastronomy

Contract Type:
Employment contract

Salary:

Not provided

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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 compliance with prescribed recipes and specifications
Supervises kitchen shift operations and ensures compliance with 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 food operation
Communications production needs to key personnel
Produces production prep list
Assists in developing daily and seasonal menu items
Ensures compliance with applicable laws and regulations
Assists in estimating daily restaurant production needs
Prepares and cooks foods of all types
Checks quality of raw and cooked food products
Determines how food should be presented and creates decorative food displays
Supervises and coordinates activities of cooks and workers
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Leads shift teams while personally preparing food items
Supervises and manages restaurant kitchen employees
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model
Ensuring and maintaining productivity level of employees
Ensures employees are cross-trained
Establishes and maintains open, collaborative relationships
Assumes duties of the Sous Chef in his/her absence
Assists Chef in daily line up
Sets and supports achievement of kitchen goals
Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
Understands impact of kitchen operation on overall property financial goals
Effectively investigates, reports and follows-up on employee accidents
Knows and implements company safety standards
Provides services above and beyond for customer satisfaction
Manages day-to-day operations ensuring quality and meeting customer expectations
Improves service by communicating and assisting individuals to understand guest needs
Sets positive example for guest relations
Emphasizes guest satisfaction
Empowers employees to provide excellent customer service
Handles guest problems and complaints
Interacts with guests to obtain feedback
Identifies developmental needs of others and coaches or mentors
Participates in training restaurant staff on menu items
Manages employee progressive discipline procedures
Participates in employee performance appraisal process
Uses all available on the job training tools
Assists in interviewing and hiring of employee team members
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluates results to choose best solution
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.