Demi Chef de Partie (Banqueting Cold Kitchen) needed at Marriott International

POSITION SUMMARY

• Reporting directly to the Sous Chef the successful incumbent will be responsible for the preparation and service of all Kitchen related items and dishes. Carry out ordering and stock rotation.  Maintain the quality and excellent standards of the Westin Cape Town within a pressurized environment

Required Experience & Qualifications

• A recognised qualification plus three years’ experience within a similar operation and level of responsibilities
• 5 star hotel experience in a similar position highly recommended
• Ability to work with limited supervision
• Team orientation
• Quality driven and ambitious individual 
• Must be flexible with regards to working hours

Key Responsibilities

• Complete all daily duties as set out in departmental duties and requirements
• Training of junior staff
• Control food cost and wastage
• Ensure kitchen hygiene and safety is adhered to
• Effective communication and handovers
• Attention to detail pertaining to food quality, presentation, preparation and portion control
• Managing and maintaining high standard of  kitchen hygiene, food storage and work practices
• Daily planning and forecasting planning to meet deadlines with regards to functions, service and operations
• Display competent cooking skills and basic culinary knowledge
• Good knowledge on operational controls – food cost and wastage, stock rotation, SOP’s
• Hands on management of food quality, presentation, preparation and consistency standard