Marriott Chef De Partie (Main Kitchen) Jobs in South Africa

Marriott Chef De Partie (Main Kitchen) Jobs in South Africa

Position Summary

Assists management 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 the Cold Section

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

Effective supervision of section MEP / planning to ensure consistency in food quality and execution, presentation and service delivery.

Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning, self and staff development and training, knowledge of current trends, effective implementation and monitoring of controls and systems to ensure consistency

To support the Food cost target, with control of wastage and productivity to ensure maximum profit – ie casual labour, departmental expenses, monthly stock takes and O/E counts

To be aware of all health and

safety regulations, fire procedures and hygiene laws

To support the GEI targets as agreed with the Head Chef

To ensure that revised or new standards are upheld and maintained in product

To train and develop all junior members of staff

Effective time management and forward planning to ensure all service and administrative deadlines are met

Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis

Ensure effective stock ordering according to business levels and correct stock rotation is maintained

Assist with preparation and be responsible for the execution of all functions in the restaurant to ensure all deadlines are met and quality standards achieved

To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state

Check and ensure all MEP to outlets is as per department SOP’s

Physical Aspects of Position

Frequent standing and walking throughout the shift

Frequent lifting and occasionally required to lift up to 24kgs

Frequent kneeling, pushing, pulling, lifting, standing

Occasional ascending or descending ladders, stairs and ramps

How to Apply

For more information and job application details, see; Marriott Chef De Partie (Main Kitchen) Jobs in South Africa

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