Demi Chef de Partie/Chef de Partie – Banquet/Cold Kitchen

Welcome to Bvlgari Hotel Tokyo！

Chef Niko Romito creates the menus offering the Hotel overall.

Chef Romito is one of the world’s most celebrated chefs, with 3 Michelin stars for his Reale restaurant in Abruzzo and number 15 for the World’s 50 Best Restaurants

For Bvlgari Hotels & Resorts, Chef Romito has specially designed a new concept which, while preserving the fundamental philosophy of simplicity, synthesis, and a quest for the quintessence of flavor has made his restaurant Reale in Italy, famous all over the world.

JOB SUMMARY

Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to the Hotel Standards, while working within the budgeted guidelines.  Assist where necessary to ensure optimum service to guests.  Provides support, training, direction, and focus, helps staff members have continuous success.  Develop understanding of stewarding processes.

CORE WORK ACTIVITIES

• Safety and Security

1. Follow property specific procedures for handling emergency situations (e.g. evacuations, medical emergencies, natural disasters).
2. Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
3. Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
4. Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

• Policies and Procedures

1. Protect the privacy and security of guests and coworkers.
2. Maintain confidentiality of proprietary materials and information.
3. Follow company and department policies and procedures.
4. Perform other reasonable job duties as requested by Supervisors/Managers.
5. Attends scheduled training

• Guest Relations

1. Assist other employees to ensure proper coverage and prompt guest service
2. Address guests’ service needs in a professional, positive, and timey manner.

• Key Relationship  
• Internal:      Kitchen Staff, Stewarding Staff, F&B Service Staff, Storeroom and Engineering.
• External:     Hotel Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors

• Qualifications:

Essential:

1. 2 years experience as Chef de Partie at a 5 star hotel or similar standard restaurant.
2. Food handling certificate.
3. Ability to compute basic mathematical calculations.

Desirable:

1. High school diploma or equivalent vocational training certificate.
2. Certification of culinary training or apprenticeship.
3. Ability to communicate in a second language, preferably English.
4. Sanitation certificate.

• Skills:

     Essential:                     

1. Ability to perform job functions with attention to detail, speed and accuracy.
2. Ability to prioritize, organize and follow through.
3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.
4. Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
5. Ability to maintain good coordination.
6. Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.

• Essential Job Functions: 
  1. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  3. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  4. Meet with Chef de Cuisine/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  5. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
  6. Complete opening duties:
  7. Set up workstation with required mise en place, tools, equipment and supplies according to standards.
  8. Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
  9. Check production schedule and pars.
  10. Establish priority items for the day.
  11. Inform the Kitchen Leader of any supplies that need to be requisitioned for the day's tasks.
  12. Transport supplies from the storeroom and stock in designated areas.
  13. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.  Maintain throughout the shift.
  14. Start prep work on items needed for the particular menu of the day.
  15. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

• Reports/Recordkeeping

1. Run daily reports, identify any special requests, and check reports for accuracy.
2. Complete designated reports in the computer system.
3. Review shift logs/daily memo books and document pertinent information in logbooks.
4. Print contingency lists to have a record of all guests in case of emergency.

• Communication

1. Speak to guests and co-workers using clear, appropriate and professional language.
2. Answer telephones according to hotel standard.
3. Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
4. Provide assistance to coworkers, ensuring they understand their tasks.
5. Exchange information with other colleagues effectively.

• Working with Others

1. Support all colleagues and treat them with dignity and respect.
2. Develop and maintain positive and productive working relationships with other employees and departments.
3. Partner with and assist colleagues to promote an environment of teamwork and achieve common goals. 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.