Demi Chef de Partie

Demi Chef de Partie

Your Responsibilities

Culinary Production & Quality Oversight:

• Prepare and cook

  a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists.
• Handle

  special meal requests or substitute items

  as needed, accommodating dietary requirements.

• Accurately regulate temperatures

  of all cooking equipment, including ovens, broilers, grills, and roasters.
• Oversee and manage the

  thawing process

  for food pulled from freezer storage.
• Ensure

  proper portioning, artistic arrangement, and garnishing

  of all dishes.

• Maintain comprehensive food logs

  and continuously

  monitor the quality and quantity

  of all food prepared.

• Prepare cold food items

  to high standards.

Kitchen Coordination & Communication:

• Communicate proactively

  with the culinary team about assistance needed during busy periods to ensure smooth operations.

• Inform the Chef

  of any excess food items that can be utilized for daily specials, optimizing resource use.

• Liaise effectively with Food & Beverage service staff

  to inform them of menu specials and any out-of-stock items, ensuring seamless guest service.
• Ensure the

  overall quality

  of all food items leaving your section.

Team Leadership & Professionalism:

• Serve as a role model

  for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members.

• Follow all company, safety, and security policies and procedures

  diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications.
• Maintain a

  clean and professional uniform and personal appearance

  at all times; uphold the confidentiality of proprietary information; and protect company assets.

• Anticipate and indirectly address guest service needs

  through your culinary contributions.

• Speak with others using clear and professional language

  .

• Develop and maintain positive working relationships

  with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees.
• Ensure

  strict adherence to quality expectations and standards

  across your section.

Physical Requirements

• Stand, sit, or walk

  for extended periods during your shift.

• Reach overhead and below the knees

  , including bending, twisting, pulling, and stooping.

Preferred Qualifications

• Education:

  Technical, Trade, or Vocational School Degree.

• Related Work Experience:

  At least

  3 years of related culinary experience

  .

• Supervisory Experience:

  No supervisory experience 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.