POSITION SUMMARY
Profile
Attention to detail, problem-solving skills, service-oriented, communicative, flexible and adaptable, proactive and enterprising, excellent organizational skills.
Main duties
• Supervising the activities of the chef de partie
• Organizing and managing the rotation of extras
• Selecting the quality of food
• Compiling orders and ensuring pantry stocks, managing par stock
• Checking the quality and quantity of mise en place
• Preparing recipes according to the Chef's instructions
• Follow standard food plating methods
• Develop dishes within your area of expertise and, together with the Chef, create new recipes to add to the menu.
• Ensure compliance with food hygiene and safety standards
• Support the Executive Chef and Executive Sous Chef in managing orders and shifts
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 2 to 4 years of related work experience.
Supervisory Experience: At least 1 years of supervisory experience.
License or Certification: HACCP
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.
