Job Opportunity at Marriot Hotel in Saudi Arabia: Chef de Partie

Ensuring Culinary Standards and Responsibilities are Met 

• 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. 

Leading Kitchen Team:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Establishing and Maintaining Kitchen Goals:

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

Additional Responsibilities:

• 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.