Demi Chef de Partie - Seasons by olivier e. 法國餐廳副領班廚師 at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Taipei, , Taiwan -

Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

0.0

Posted On

21 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Mise En Place, Kitchen Cleanliness, Food Requisitions, On The Job Training, Menu Knowledge, Food Wastage Minimization, Guest Service, Health And Safety Compliance, Food Safety Program, Team Communication, Professional Appearance, Punctuality, Courteous Attitude, Problem Reporting

Industry

Hospitality

Description

Purpose of Role Fully responsible and in charge of preparing a variety of food for guests in Seasons by Olivier e. Replace any section chefs during their absence. The Demi Chef de Partie will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained. Responsibly Description Check all parts of the kitchen, including pot and dish wash areas for cleanliness, order and correct storage. Control adequate mise en place preparation for next day, sauce, stock, fish etc Check and control daily mise en place according to Jr. Sous Chef and 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 Commis and apprentices. Be multi-skilled with thorough knowledge of the Seasons by Olivier e., menus. Taste and examine food prepared, make necessary adjustments and replenish food when necessary. Be responsible for minimizing food wastage. Anticipate guest needs through observation and offer prompt, efficient service, either personally or through effective communication with other Talent. Attend and comprehend all information discussed at the pre-function service briefing sessions. Personal appearance is an important requirements. Grooming for food and beverage attendants should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards each guest. Never speak in a loud voice to other talents. Serve all food in a friendly and professional manner. Be pro-actively involved in the hotel's operation keeping up-to-date with events within the hotel. Anticipate guest's needs through observation and offer prompt, efficient service either personally or through effective communication with other talents. Uphold the Marriott Cares culture by demonstrating the Star Service Standards at all times to guests and fellow talents. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related "W" and Marriott Policies. Follow food safety program 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 talents are aware of their duty of care as determined by legislation and that they maintain complete familiarity. Assist the Chef in the performance of his her role. Undertake any additional duties as requested by your Chef de Partie, Jr. Sous Chef and Sous Chef Hotel Management. 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.

Responsibilities

The Demi Chef de Partie is fully responsible for preparing a variety of food for guests and covering for section chefs when absent, ensuring duties are performed courteously, safely, and efficiently according to hotel policies. Key duties include maintaining kitchen cleanliness, controlling mise en place preparation, ensuring smooth service, assisting with requisitions, and providing basic on-the-job training to junior staff.