Chef de Partie - Banquet Kitchen 宴會廳中餐領班廚師 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Taipei, , Taiwan -

Full Time

Start Date

Immediate

Expiry Date

12 Jul, 26

Salary

0.0

Posted On

13 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Kitchen management, Inventory control, Mise en place, Food safety, Staff training, Menu knowledge, Quality control, Waste reduction, Team leadership, Occupational health and safety, Communication

Industry

Hospitality

Description

Purpose of Role Fully responsible and in charge of preparing a variety of food for guests in the venues of the Hotel. Replace any section chefs during their absence. The Chef de Partie will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with hotel policies and procedures, ensuring that a high level of service is maintained. Responsibly Description * Check all parts of the kitchen, including pot and dishwash areas for cleanliness. Order and correct storage and stock rotation. * Control adequate mise en place preparation for next day, sauce, stock, fish and etc. * Check and control daily mise en place according to Sous Chef. * Ensure smooth, prompt and top class service to guests. * Assist in making food requisitions. * Report any pending problems. * Responsible for basic on-the-job training with Demi Chef de Partie and Commis. * Follow all company policies and procedures. * Be multi-skilled with thorough knowledge of all banquet menus. * Taste and examine food prepared, make necessary adjustments and replenish food when necessary. * Be responsible for minimising food wastage. * Anticipate guest needs through observation and offer prompt, efficient service, either personally or through effective communication with other Talent. * Follow food safety program and ensure all Talent have working knowledge of the program. * Assist the Sous Chef in the performance of his/her duties. * Uphold the Marriott Cares culture by demonstrating the Star Service Standards at all times, to both guests and fellow Talent. * Personally ensure compliance with all relevant workplace and occupational health & safety rules; and related W Taipei and Marriott Policies. * Align management style, working practices and conduct with W Taipei’s Vision, Corporate Values and policies. To comply with Marriott’s Code of Conduct at all times. * Be well versed and knowledgeable of W Taipei’s Fire and Evacuation procedures, as well as health and safety requirements in the workplace. Ensure Talent are aware of their duty of care as determined by legislation, and that they maintain complete familiarity. * Undertake any additional duties as requested by the Sous Chef, Executive Chef or Hotel Management. 職位宗旨負責為飯店的各式餐廳出餐做準備。在任何廚師離開其崗位時可馬上替補。遵從飯店的政策和做法，要求廚師以有禮貌，安全和高效率的方法，提供及維護最高水準服務。主要負責事項 * 檢查廚房的所有設備，包括工作區域秩序、設備、器皿清潔和正確的儲存、和存貨先進先出。 * 注意隔日要出食材、醬汁、高湯及海鮮等。 * 根據主廚指示擺盤每日檢查和控制。 * 確保順利並迅速的將一流服務提供給客人。 * 協助叫貨。 * 報告任何未解決的問題。 * 負責對廚師做基本的在職訓練。 * 遵守所有公司政策和流程。 * 對飯店宴會廳的菜單要詳細的了解，並對出餐要熟練。 * 品嘗並且審查準備的食物並做必要的調整。如果必要並且重新補充食物。 * 負責將食物的耗損降到最低。 * 透過觀察或其他有效溝通及聯繫，預估客人所需，提供及時和高效率的服務。 * 確保所有員工都有食品安全計劃的知識。 * 協助主廚完成他的份內工作。 * 將萬豪集團的理念、星級服務標準及文化傳達給員工及顧客。 * 確保遵守W及萬豪有關工作場所及職業衛生安全政策。 * 依據台北W飯店企業價值觀、政策、願景及萬豪集團的行為理念制定管理方式、工作方法及行為。 * 清楚的了解台北W飯店對工作場所要求的消防疏散及安全衛生程序。確保同仁瞭解並熟悉被分配到的工作場所的維護工作及消防程序。 * 承擔公司、行政主廚及主管額外要求的工作職責，並全力配合。 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. W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities

The Chef de Partie is responsible for preparing high-quality food in the hotel's banquet venues and ensuring smooth kitchen operations. They also oversee inventory, maintain cleanliness, and provide on-the-job training to junior kitchen staff.