Chef · Mid

Chef de Partie - London Marriott Hotel Canary Wharf

Marriott · London🇬🇧

Pay: The source listing did not state pay.
Employment: Full-time
Venue: Hotel
Location: London, United Kingdom
Posted: Today
Apply: On employer site

Job description

POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counselling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Experience : Previous experience working in the capacity of a DCDP or CDP within a Kitchen of a relatively large set up/organization. Skills and Knowledge Strong Communication skills (verbal, listening, writing) Innovative Pro-active and reliable Able to work alone and within a team Administrative skills to manage up to 2-6 associates Computer skills preferred Education or Certification Good level of English essential SPECIFIC DUTIES Prepare, supervise and cook on assigned station of work. Oversee food production by commis chefs, demi chefs, and assists chef de parties in the kitchen. Assist with taste panels and menu classes. Discuss food production issues with immediate supervisor / line manager. Assist supervisor / line manager with menu planning, stock control and costing. Deputise in the Kitchen Leadership absence. Assist with departmental promotions and sales opportunities. Rotation of foods – First in First out (FIFO). Check quality of mis en place and report any issues to your immediate supervisor / line manager. Provide training to Commis and Demi Chefs de Partie. Make sure production sheets (e.g. steak charts etc.) are filled out and updated on a daily basis. Ensure all food items are sent to the correct area, at the correct time. Be able to work on other sections when needed and take part in cross training when directed. Attend all department meetings on or off duty (off duty will be paid). Follow the ‘Clean as you go’ policy and keep work areas and fridge’s tidy at all times, and have a supervisor check before you leave. Ensure the 70-point checklist is being enforced and follow-up on any areas likely to fall short of full marks with the Executive Chef. Liaise with outlet leaders, supervisors and waiting staff as necessary in order to achieve high guest satisfaction. Take on any other reasonable request made by hotel management. Breaks and meals – as laid down in the staff handbook, e.g. 1x30 minutes for lunch and dinner depending on hours of work. If sick, report to and contact the kitchen manager on duty and then follow absence reporting procedure as laid down in the staff handbook. Fill out the appropriate cleaning charts, temperature charts etc. on a daily basis. No associates to be on the property after working hours without authorisation of Manager. Overtime will be approved as and when business levels demand. Follow all kitchen regulations as outlined and directed by the executive chef. Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal. Be an ambassador for the department and the hotel OTHER Performs other related tasks as assigned by management. Complies with Marriott International Hotels Limited Regional Office policies and procedures. Working hours as required to do your job but normally not less than 40 hours per week. 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.