Chef de Partie

POSITION SUMMARY

Culinary | Chef De Partie (CDP)

Supervise and coordinate activities of cooks. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items.  Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks and provides with needed items. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Able to plan, prep, set-up and provide quality service in all areas of food production for breakfast, lunch and dinner menu items and specials in accordance with hotel standards and plating guide specifications.  Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment.  Check and ensure the correctness of the temperature of appliances and food.

The ideal candidate must have: 
•    Certificate from Accredited Culinary School, with 5 years previous luxury hospitality experience 
•    Proven previous experience in large volume banqueting and catering operations up to 500 guests.
•    Knowledge of FIFO and basic sanitation/HAACP skills is a must
•    Flexible with hours & schedule
•    Ability to move, lift carry, push, pull and place objects up to 30 pounds without assistance 
•    Ability to stand, sit, or walk for an extended period of time 
•    The Ability to read and follow menus and recipes and compute basic mathematical calculations. 
•    The Ability to maintain a high level of cleanliness, food safety standards and a passion for creative food preparation is essential.
•    Ability to Help the culinary leader to supervise the kitchen and run it in the Chef’s absence
•    Ability to communicate in English – read, write and speak
•    Possess an advanced computer knowledge, word, email ant etc.
•    Ability to work a flexible scheduled including evenings, weekends and holidays

 

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.

 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

 
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

 
In joining The Ritz-Carlton, 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.