Job Number 22079659

Job Category Food and Beverage & Culinary

Location Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore, Singapore, Singapore

Brand Marriott Hotels Resorts

Schedule Full-Time

Relocation? N

Position Type Non-Management

Located Remotely? N

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

JOB SUMMARY

The Chef-de-Partie will assist the Junior Sous Chef in the supervision of the kitchen associate, to ensure food preparation is done according to Marriott Standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

Essential Functions:

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.

2. Ensure that all work stations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Co-ordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.

3. Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards. Perform as expediter during peak meal periods.

4. Good communication with Sous Chef, Junior Sous Chef, Pastry Chef and Section Chef-de-Partie.

5. Participate in develop A-La-Carte Menu, buffet menu and 15 minutes training program.

6. Ensure 39 points check list is being followed.

7. Understand job descriptions of all associates.

8. Supervise and assist in total food production effort.

9. Assist in training and development of associates.

10. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

Job Duties:

1. Report all records as steak charts, roast meat charts, production charts, etc.

2. Ensure sanitation of all areas.

3. Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems.

4. Conduct 15 minutes training.

5. Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef.

6. Ensure that associates are on their stations on time in the correct uniform and wearing a hat or hair net.

7. Maintain proper pars, maintain top quality freshness.

8. Ensure that all stations are properly cleaned at the end of each shift.

9. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least vocational certificate in culinary and with preference of Bachelor Degree in culinary field

• Good in inter-personality and creative skill

• minimum 2 years in similar capacity

• Strong in leadership

• Must be able to oversee an outlet

• Good team player and team builder

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.