Demi Chef De Partie Full Time

Position Summary:

As a Demi Chef De Partie for the Indian Kitchen at Marriott Al Forsan, you will be responsible for preparing high-quality dishes, maintaining food presentation standards, and ensuring the overall quality of food items. The role requires attention to detail and the ability to work efficiently during busy periods while adhering to recipes, quality standards, and safety regulations.

Key Responsibilities:

• Food Preparation:
  • Prepare special meals or substitute items as required.
  • Thaw frozen food items in the refrigerator.
  • Regulate the temperature of ovens, broilers, grills, and roasters.
  • Follow recipes to prepare and cook food to quality standards.
  • Prepare cold foods and ensure proper portioning, arrangement, and garnishing.
• Quality Control:
  • Monitor the quality and quantity of food being prepared.
  • Ensure that all food items meet quality expectations and presentation standards.
  • Inform the Chef of excess food items to be used in daily specials.
  • Communicate with Food & Beverage service staff regarding menu specials and out-of-stock items.
• Operational Tasks:
  • Maintain food logs and track the quality and quantity of food prepared.
  • Assist during busy periods by communicating additional support needs.
  • Follow safety and security policies and procedures, and report any maintenance needs, accidents, or unsafe work conditions to the manager.
• Team Support:
  • Assist in hiring, training, scheduling, evaluating, counseling, and motivating employees.
  • Maintain positive relationships with colleagues and support teamwork to achieve common goals.
  • Serve as a role model in upholding company policies, standards, and guest service excellence.
• Physical Requirements:
  • Ability to stand, sit, or walk for extended periods.
  • Ability to move, lift, carry, push, or pull objects weighing up to 25 pounds without assistance.
  • Perform tasks that require bending, twisting, pulling, and stooping.

Preferred Qualifications:

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of experience in a similar role, preferably within an Indian kitchen.
• Supervisory Experience: No supervisory experience required.
• License or Certification: None required.