Demi Chf de Partie - Italian

Job description

Basic Function:

To assist in the day to day food production needs, to supervise Commis and Attendant. Ensure that systems and company policies are followed while maintaining a high degree of associate satisfaction.
Understand the hotel, Department goals and work towards achieving.
Over see the production of hi quality stand food. And ensure that each guest leaves happy.

Desired profile

Duties and Responsibilities
·  Maintains good quality products and presentations according to company standard (i.e.) use records and recipes.
·  Set-up station properly and on time for each service period.
·  Make sure all food is prepared by recipes designated by supervisor.
·  Make sure food quality and quantity is correct.
·  Notify supervisor of any problems or complaints when they arise.
·  Make sure food is sent to correct area on time.
·  Be able to work in another area when needed and take part in cross-training when directed.
·  Be available to come to any and all kitchen meetings while on or off duty
·  Follow “clean as you go” policy and keep work area clean at all times.
·  Do not leave kitchen without first seeing your supervisor to check your station.
·  All food items for storage must be covered with cling film, dated, labeled and initialed by person who made it or used it first.
·  Be able to assist in same day prep and advance prep for another station as instructed by supervisor.
·  Rotation of foods - OLD FIRST - NEWEST LAST.
·  After service turn off and clean oven tops and work areas and reach-in boxes.
·  Make sure production charts are closely followed and adhered to.
·  Be aware of accident prevention and help enforce safe work conditions - ZERO ACCIDENTSIS OUR GOAL
·  Quality of food product is maintained and a high level and item in doubt to be brought to the attention of your supervisor.
·  Develop and maintain market list for your section and order according to the business needs.

·  Follow and food safety practices in regards to allergies and dietary requirements that guest may have.
·  Food born illness case should be reported immediately to management and SOP will be followed.
·  Understand the restaurant or outlet concept.
·  Practice and understand the daily basic, and lead the 15 minute daily trainings.
·  Practice and understand the culinary basics.
·  Follow up the usage of food production charts.
·  Maintains and responsible for the completion of the control report (i.e.) temperature checklist ( form A1, A2, A3 ), cleaning schedule, work order, etc.
·  Maintains food safety and protection, to include dating, proper storage and rotation, etc.
·  Assists associates to complete the job assignment in a safe and professional manner.
·  Assist in maintaining clean and sanitized food preparation areas.
·  Any maintenances issues are to be reported to your supervisors and safety actions should be taken immediately if required
·  Follow energy saving practices through out the kitchen and train on this.
·  Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
·  Follow food protection techniques, to include keep hot food at 141 F (60 C), cold food at 40 F (4 C) or below, cover, dating and rotation.
·  Assists attendant to complete the assigned tasks.
·  To be able to operate kitchen equipment and tools.
·  Follow set up and break down procedure that was set by the kitchen management.
·  Perform any reasonable request made of management which is not life threatening or against the law.
·  Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
·  Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.