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Assists the Sous Chef in guaranteeing the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally executing tasks while leading the staff and running all food related functions. Works with team to enhance guest and employee satisfaction while upholding the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to enhance results.
• High school diploma or GED; 4 years track record 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 background in the culinary, food and beverage, or related professional area.
• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the 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.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating needs for the food operation (e.g., restaurant, banquet, pastry shop).
• Communications production needs to core personnel.
• Produces production prep list.
• Assists in shaping 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 make sure that standards are met.
• Determines how food should be presented and creates decorative food displays.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication competencies 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 undertake duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a position model to demonstrate appropriate behaviors.
• Securing and keeping up 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.
• Sets and supports achievement of kitchen goals covering performance goals, budget goals, team goals, etc.
• Shaping 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 attain or exceed budgeted goals.
• Successfully investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, guaranteeing the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, delivering guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and specialises in continuous improvement.
• Empowers employees to offer outstanding customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to enhance their know-how or abilities.
• Participates in training restaurant staff on menu items such as ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, delivering 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 abilities.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
At Marriott International, we are dedicated to being an equal chance employer, welcoming all and delivering access to prospect. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, such as disability, veteran status, or other basis protected by applicable law.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, securing they can be the best version of themselves. To deliver on the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin applicant if you are passionate; you are active and take pride in how you uphold your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.
Location for this Chef de Partie opening: Gurugram.
Eligibility typically includes the qualifications and experience outlined in the job description above, with around 0-5 Years years of relevant experience expected for this role.
The key responsibilities for this role are detailed in the Key Responsibilities section above, covering the core duties expected of a Chef de Partie at Marriott India.
This role requires around 0-5 Years years of relevant experience, as specified in the job listing. Please refer to the Qualifications & Experience section above for full details.
Skills relevant to this position are outlined in the Qualifications & Experience section above. In general, strong communication, domain knowledge, and the ability to meet role-specific targets are valued across similar BFSI positions.
You can apply directly using the Apply Now button on this page, which will take you to Marriott India's application process for this role.