Chef de Partie - New York Steakhouse
Marriott Hotels Resorts /JW Marriott
Doha, Qatar, Qatar
منذ 3 يوم

Position Type Non-Management / Hourly

Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly.

As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-

crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world.

JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-

workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment.

Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

Education and Experience

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

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.

Experience in Steakhouse restaurant is an added advantage.

Job Summary Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen.

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

Works with team to improve guest and employee satisfaction while maintaining the operating budget.Must ensure sanitation and food standards are achieved.

Develops and trains team to improve results. Maintain kitchen logs for food safety program compliance. Monitor stock of kitchen supplies and food.

Determine how food should be presented, and create decorative food displays. Monitor the quantity of food that is prepared and the portions that are served.

Set-up and break down work station. Prepare ingredients for cooking, including portioning, chopping, and storing food. Pull food from freezer storage to thaw in the refrigerator.

Weigh, measure, and mix ingredients according to recipes or personal judgment. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

  • Monitor food quality while preparing food. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees;
  • serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager;
  • complete safety training and certifications. Ensure uniform and personal appearance are clean and professional. Welcome and acknowledge all guests according to company standards.

    Speak with others using clear and professional language. Support team to reach common goals; listen and respond appropriately to the concerns of other employees.

    Ensure adherence to quality expectations and standards. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

    Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

    CORE WORKACTIVITIES

    EnsuringCulinary Standards and Responsibilities are Met

    Supervisesthe preparation and production of all hot or cold food items for buffet and ala carte menu to ensure that they are in compliance with the prescribed recipesand specifications.

    Superviseskitchen shift operations and ensures compliance with all Food & Beveragepolicies, standards and procedures.

    Maintainsfood preparation handling and correct storage standards.

    Recognizessuperior quality products, presentations and flavor.

    Plansand manages food quantities and plating requirements for the food operation (e.g.,restaurant, banquet, pastry shop).

    Communicationsproduction needs to key personnel.

    Producesproduction prep list.

    Assistsin developing daily and seasonal menu items.

    Ensurescompliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI andHealth Department).

    Assistsin estimating daily restaurant production needs.

    Preparesand cooks foods of all types, either on a regular basis or for special guests orfunctions.

    Checksthe quality of raw and cooked food products to ensure that standards are met.

    Determineshow food should be presented and creates decorative food displays.

    Perform other reasonable job duties as requested by Supervisors.

    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.

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