Chef De Partie at Marriott Vacations Worldwide in Grand Residences by Marriott

Job description

POSITION SUMMARY Provide an effective and efficient service in all food outlets for external and internal customers. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down workstation. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other co-workers. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. 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. Perform other reasonable job duties as requested by Supervisor/Manager. CRITICAL TASKS Food Preparation Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Being able to deal with the whole kitchen aspects on their own. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Monitor food quality while preparing food and throughout the day utilizing the HACCP forms. Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings. Assist other Chefs with taste panels and menu classes. Discuss food production problems through with other Chefs and the Food and Beverage Management team. Check quality and quantity of mise en place and report any problems to the Food and Beverage Manager. Minimise food wastage by good rotation of food items – First in First out (FIFO). Make sure sections are set up properly and on time for each meal period. Watch for any mistakes that may be made by colleagues and guide them accordingly. Make sure food is prepared by recipes designated by Chefs or the Food and Beverage Management team. Make sure of food quality and quantity. Fill out cleaning charts and update daily. Fill out food production charts on a daily basis and pass on to the other Chef or Food and Beverage Manager for checking and signature. Fill out temperature charts daily. Follow and enforce the ‘Clean as you go’ policy and keep work areas and fridge’s tidy at all times. Be able to work on other sections when needed and take part in cross training when directed. Be able to assist in preparation of food items as required. All food items for preparation and storage must apply to the hotel company guidelines and in compliance with the 30-point checklist. General Kitchen Prepare all potentially hazardous foods at the correct temperature accor