Chef de Partie

at  Marriott International Inc

Job Number 24032205
Job Category Food and Beverage & Culinary
Location Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore, Singapore, Singapore VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Non-Management

JOB SUMMARY

The Chef-de-Partie will assist the Junior Sous Chef in the supervision of the kitchen associate, to ensure food preparation is done according to Marriott Standards of food quality, presentation and sanitation.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Minimum 3 years of working experience in the same capacity
• Able to cope in a face paced environment
• Good team player and team builder
  Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
  Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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.
  JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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

Essential Functions:

• Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
• Ensure that all workstations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Coordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
• Constantly spot-check food and quality service during all meal periods to ensure the foods served to meet our portion control and quality standards. Perform as expediter during peak meal periods.
• Good communication with Sous Chef, Junior Sous Chef, Pastry Chef, and Section Chef-de-Partie.
• Participate in developing A-La-Carte Menu, buffet menu, and 15 minutes training program.
• Ensure 39 points checklist is being followed.
• Understand job descriptions of all associates.
• Supervise and assist in total food production effort.
• Assist in training and development of associates.
• Each associate is expected to carry out all reasonable requests by management that the associate is capable of performing.

Job Duties:

• Report all records as steak charts, roast meat charts, production charts, etc.
• Ensure sanitation of all areas.
• Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems.
• Conduct 15 minutes training.
• Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef.
• Ensure that associates are at their stations on time in the correct uniform and wearing a hat or hair net.
• Maintain proper pars, maintain top quality freshness.
• Ensure that all stations are properly cleaned at the end of each shift.
• Any other duties may be assigned from time to time.