Chef de Partie

3 weeks ago

Puchong New Village, Malaysia Marriott International Full time
Job Number
Job Category Food and Beverage & Culinary
Location Four Points by Sheraton Puchong, 1201 Tower 3, Puchong Financial Corporate Centre, Puchong, Selangor, Malaysia VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

JOB SUMMARY
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in the kitchen. Shows culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Collaborates with the team to enhance guest and employee satisfaction while sticking to the operating budget. Must ensure sanitation and food standards are met. Develops and trains the team for improved results.

CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

  • Supervises the preparation and production of all hot or cold food items for the buffet and à la carte menu to ensure compliance with prescribed recipes and specifications.
  • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
  • Maintains food preparation handling and correct storage standards.
  • Identifies superior quality products, presentations, and flavor.
  • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
  • Communicates production needs to key personnel.
  • Produces production prep list.
  • Assists in developing daily and seasonal menu items.
  • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI, and Health Department).
  • Assists in estimating daily restaurant production needs.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Checks the quality of raw and cooked food products to ensure standards are met.
  • Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
  • Leads shift teams while personally preparing food items and executing requests based on required specifications.
  • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees' absence.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensuring and maintaining the productivity level of employees.
  • Ensures employees are cross-trained to support successful daily operations.
  • Ensures employees understand expectations and parameters.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Assumes duties of the Sous Chef in his/her absence.
  • Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals

  • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
  • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
  • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
  • Effectively investigates, reports, and follows up on employee accidents.
  • Knows and implements company safety standards.

Ensuring Exceptional Customer Service

  • Provides services that go beyond for customer satisfaction and retention.
  • Manages day-to-day operations, ensuring quality and meeting customer expectations daily.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Sets a positive example for guest relations.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Empowers employees to provide excellent customer service.
  • Handles guest problems and complaints.
  • Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Participates in training restaurant staff on menu items including ingredients, preparation methods, and unique tastes.
  • Manages employee progressive discipline procedures.
  • Participates in the employee performance appraisal process, providing feedback as needed.
  • Uses all available on-the-job training tools for employees.
  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

  • Provides information to supervisors, co-workers, and subordinates by phone, in written form, or in person.
  • Analyzes information and evaluates results to choose the best solution and solve problems.
  • Attends and participates in all pertinent meetings.
Marriott International is committed to a diverse, inclusive, people-first culture.

Our emphasis is on non-discrimination on any protected basis, like disability and veteran status, under applicable law.

Where timeless classics are mixed with modern details. Where business blends with pleasure. Where even when travelers are global, they can enjoy the local experience.

Joining our team means becoming part of our united Four Points by Sheraton community where all are welcome, mutual support is the norm, and every hotel holds importance.

We cater to guests' needs in a straightforward manner.

If you're looking for opportunities to create a friendly, genuine, and approachable environment for guests, come aboard our team.

By joining Four Points, you become part of the Marriott International brand portfolio.

Be where you can excel, embark on your purpose, fit in with an incredible global team, and transform into the best version of yourself.

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