Demi Chef de Partie

Marriott•St. Louis, MO

12d•Onsite

About The Position

The Demi Chef de Partie is responsible for preparing special meals, regulating oven temperatures, thawing food, ensuring proper portioning and garnish, and maintaining food logs. This role involves monitoring food quality and quantity, communicating needs during busy periods, informing the Chef of excess food items, and notifying food and beverage staff of specials and out-of-stock items. The position also requires preparing cold foods and ensuring all food items meet quality and presentation standards. Additionally, the Demi Chef de Partie will assist management with hiring, training, scheduling, and employee relations. This includes serving as a role model, following company policies and safety procedures, reporting maintenance needs and accidents, and completing safety training. The role demands maintaining a professional appearance, protecting company assets, anticipating guest needs, speaking clearly and professionally, and developing positive working relationships. The position requires standing, sitting, or walking for extended periods, reaching, bending, twisting, pulling, stooping, and moving objects weighing up to 25 pounds. The Demi Chef de Partie will also perform other reasonable duties as requested by supervisors.

Requirements

Technical, Trade, or Vocational School Degree.
At least 3 years of related work experience.
No supervisory experience.
None

Responsibilities

Prepare special meals or substitute items.
Regulate temperature of ovens, broilers, grills, and roasters.
Pull food from freezer storage to thaw in the refrigerator.
Ensure proper portion, arrangement, and food garnish.
Maintain food logs.
Monitor the quality and quantity of food that is prepared.
Communicate assistance needed during busy periods.
Inform Chef of excess food items for use in daily specials.
Inform Food & Beverage service staff of menu specials and out of stock menu items.
Ensure the quality of the food items.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare cold foods.
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; maintain confidentiality of proprietary information; protect company assets.
Anticipate and address guests’ service needs.
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 employees.
Ensure adherence to quality expectations and standards.
Stand, sit, or walk for an extended period of time.
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 Supervisors.