Chef de Partie

• Daily controlling of production to make sure that standards are being met• Checking the setup of stations (a la carte or Buffet) are on time for each service period• Make sure all food is prepared by recipes• Make sure food quality and quantity meets our standards• Make sure food is sent to correct area on time (Cafeteria, Executive Lounge)• Take in charge that professional work procedures are in place• Communicate any problems with outlets to the affected Department Head for follow up• Check Inventories to see proper storage and rotation of stock• Follow up to see proper completion of assigned levels on production charts• Give additional training to co-workers• Checking the food rotation – first in – first out• Checking that after service equipment, work surfaces and working area is clean• Make sure “Clean as you go” is always first priority• Participates and conducts on taste panels• Provide outlet with a minimum of inventory stock and maintain wastage levels at a minimum

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

- Increased knowledge about hygiene and HACCP regulations.- Training skills- Leadership skills- Multi-tasking skills- Computer knowledge- Decision Maker