Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Cape Town, Western Cape, South Africa -

Full Time

Start Date

Immediate

Expiry Date

16 Jul, 26

Salary

0.0

Posted On

17 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary management, Menu planning, Staff supervision, Food safety, HACCP compliance, Quality control, Budget management, Training and development, Fine dining, Inventory management, Problem solving, Team leadership, Administrative skills, Communication, Conflict resolution

Industry

Hospitality

Description

JOB SUMMARY 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. CANDIDATE PROFILE Education and Experience * Matric Certificate with pass and chef diploma * Must have 3-4 years practical kitchen experience in a fine dining ala carte kitchen * Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions * Ability to manage, plan and delegate to staff ensuring deadlines are met. * Ability to assess quality control and adhere to service standards * Ability to clearly define productivity standards with quality requirements and methods required to obtain them * Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files. * Employee Relations and Staff development. with a hands on approach * Assist the HOD with Menu Planning, controls and implementation * Knowledge of all kitchen hygiene standards and diligence reporting. * Good understanding of food trends locally & internationally CRITICAL WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * 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. Leading Kitchen Team * 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. Understanding employee positions well enough to perform duties in employees’ absence. * 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. Establishing and Maintaining Kitchen Goals * 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. Ensuring Exceptional Customer Service * 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. Managing and Conducting Human Resource Activities * 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. Additional Responsibilities * 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. 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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. 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 assists the Sous Chef in managing kitchen operations, ensuring food quality, consistency, and adherence to sanitation standards. They are responsible for leading the kitchen team, supervising food production, and managing daily administrative tasks to meet budget and guest satisfaction goals.