Casual Demi Chef de Partie - London Marriott Hotel Canary Wharf

POSITION SUMMARY Prepare meals in accordance with portion and quality standards specified in recipes. Control food usage to minimize waste. At Marriott we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

Be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Ensure adherence to quality expectations and standards, develop and maintain positive working relationships with other employees and departments, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Report accidents, injuries, and unsafe work conditions to manager. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

General Kitchen

Prepare and cook orders for daily operations.

Advise supervisor of low inventory items; assists in receiving items and taking inventory as required.

Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Marriott requirements.

Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Reports all unsafe or malfunctioning equipment to supervisor.

May assist by performing ware washer or other kitchen duties as needed.

Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services. May occasionally interact directly with guests.

May assist with other duties as assigned.

Adheres to all Food Safety management principles. Ensures that all health and safety practises are continually maintained and reported., that all documentation is correctly filled in and recorded

Ensures that all standards in production of food items within the departments are maintained and consistent. This can be assisted through effective training of other employees

o Appetizers, Savories, Salads and Sandwiches

▪ Applies organization skills for mise en place o Sauces

▪ Produces hot and cold sauces for menu items ensuring consistency

o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

o Poultry and Game dishes

o Meat dishes

▪ meat marinades

▪ carve meats o Fish and shell fish

▪ sauces for fish and shell fish

▪ garnishing techniques and methods of service for fish

o Plates and Terrines

▪ Prepares pastries for pate en croute

o Buffet Food

▪ Prepares and presents food for buffets

▪ Prepares and presents desserts for buffets

▪ Stores buffet items

o Plated meals

▪ Prepares and presents food for plating

▪ Stores plated menu for service and reheating

Kitchen Tools & Equipment

Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing