Demi Chef de Partie

Purpose of Role

Fully responsible and in charge of preparing a variety of food for guests in Seasons by olivier e. Replace any section chefs during their absence. 

The Demi Chef de Partie will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

Responsibly Description

• Check all parts of the kitchen, including pot and dish wash areas for cleanliness, order and correct storage.
• Control adequate mise en place preparation for next day, sauce, stock, fish etc.
• Check and control daily mise en place according to Jr. Sous Chef and Sous Chef. 
• Ensure smooth, prompt and top class service to guests.
• Assist in making food requisitions.
• Report any pending problems.
• Responsible for basic on the job training with Commis and apprentices.
• Be multi-skilled with thorough knowledge of the Seasons by olivier e., menus.
• Follow all company policies and procedures.
• Taste and examine food prepared, make necessary adjustments and replenish food when necessary.
• Be responsible for minimizing food wastage.
• Anticipate guest needs through observation and offer prompt, efficient service, either personally or through effective communication with other Talent.
• Attend and comprehend all information discussed at the pre-function service briefing sessions.
• Personal appearance is an important requirements. Grooming for food and beverage attendants should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.
• Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards each guest. Never speak in a loud voice to other talents.
• Serve all food in a friendly and professional manner.
• Be pro-actively involved in the hotel's operation keeping up-to-date with events within the hotel.
• Anticipate guest's needs through observation and offer prompt, efficient service either personally or through effective communication with other talents.
• Uphold the Marriott Cares culture by demonstrating the Service Standards at all times to guests and fellow Talent. 
• Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related "W" and Marriott Policies.
• Follow food safety program
• Align management style, working practices and conduct with W Taipei's Vision, Corporate Values and policies. To comply with Marriott's Code of Conduct at all times.
• Be well versed and knowledgeable of W Taipei's Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure talents are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
• Assist the Chef in the performance of his her role.
• Undertake any additional duties as requested by Chef de Partie, Jr. Sous Chef and Sous Chef.