Chef de Partie Cold

Tugas kerja

About the Role Marriott Hotels & Resorts is seeking a Chef de Partie-Cold to join their team. This full-time position requires 2-5 years of experience and involves assisting the Sous Chef in ensuring the quality, consistency, and production of cold food items within the kitchen. The role focuses on culinary execution, staff leadership, and managing food-related functions while maintaining operational standards and guest satisfaction. Key Responsibilities Supervise the preparation and production of all cold food items for buffet and à la carte menus, ensuring compliance with prescribed recipes and specifications. Oversee kitchen shift operations and ensure adherence to all Food & Beverage policies, standards, and procedures, including food preparation, handling, and correct storage. Recognize superior quality products, presentations, and flavors, and determine how food should be presented, creating decorative food displays. Plan and manage food quantities and plating requirements for various food operations (*, restaurant, banquet). Communicate production needs to key personnel and produce production prep lists. Assist in developing daily and seasonal menu items. Ensure compliance with all applicable laws and regulations (*, HACCP, OSHA, ASI, and Health Department). Prepare and cook various types of food, either on a regular basis or for special guests or functions. Check the quality of raw and cooked food products to ensure standards are met. Assume duties of the Sous Chef in their absence and assist the Chef in daily line-ups. Team Leadership and Development Lead shift teams while personally preparing food items and executing requests based on required specifications. Supervise and coordinate activities of cooks and workers engaged in food preparation. Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial/business decision-making. Encourage and build mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors. Ensure and maintain the productivity level of employees, ensuring they are cross-trained and understand expectations. Establish and maintain open, collaborative relationships with employees. Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills. Participate in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes. Manage employee progressive discipline procedures and participate in performance appraisals. Assist in the interviewing and hiring of team members with appropriate skills. Operational Management Set and support the achievement of kitchen goals, including performance, budget, and team objectives. Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations. Understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals. Effectively investigate, report, and follow up on employee accidents, implementing company safety standards. Guest Experience and Communication Provide services that exceed expectations for customer satisfaction and retention. Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations daily. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching. Set a positive example for guest relations, emphasizing guest satisfaction and continuous improvement in all departmental meetings. Empower employees to provide excellent customer service and handle guest problems and complaints. Interact with guests to obtain feedback on product quality and service levels. Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings. Qualifications 2-5 years of experience in a culinary role. Demonstrated culinary talent and leadership skills. Strong understanding of food preparation, handling, and storage standards. Knowledge of applicable laws and regulations (*, HACCP, OSHA, ASI, Health Department). Excellent interpersonal and communication skills. Ability to manage and supervise kitchen employees effectively.