Demi Chef de Partie

POSITION SUMMARY

• Prepare and cook orders for daily operations. 
• Advise supervisor of low inventory items; assists in receiving items and taking inventory as required. 
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Marriott requirements. 
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Reports all unsafe or malfunctioning equipment to supervisor. 
• May assist by performing ware washer or other kitchen duties as needed. 
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services. May occasionally interact directly with guests. 
• May assist with other duties as assigned. 
• Adheres to all Food Safety management principles. Ensures that all health and safety practises are continually maintained and reported., that all documentation is correctly filled in and recorded 
• Ensures that all standards in production of food items within the departments are maintained and consistent. This can be assisted through effective training of other employees 
• Prepares, cooks, serves and stores the following dishes:
  o Appetizers, Savories, Salads and Sandwiches
   ▪ Applies organization skills for mise en place o Sauces 
  ▪ Produces hot and cold sauces for menu items ensuring consistency 
  o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes 
  o Poultry and Game dishes 
  o Meat dishes 
  ▪ meat marinades 
  ▪ carve meats o Fish and shell fish
  ▪ sauces for fish and shell fish 
  ▪ garnishing techniques and methods of service for fish 
  o Plates and Terrines 
  ▪ Prepares pastries for pate en croute 
  o Buffet Food 
  ▪ Prepares and presents food for buffets 
  ▪ Prepares and presents desserts for buffets 
  ▪ Stores buffet items 
  o Plated meals 
  ▪ Prepares and presents food for plating 
  ▪ Stores plated menu for service and reheating

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment. 
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items. 
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use. 
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption. 
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. 
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. 
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings. 
• Ability to work on multiple kitchen sections as required, i.e. to cover sections of others, to be able to assist in preparation of food items in other sections.

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

• Breakdown workstation and return and label back-up items according to proper food handling procedures.

• Comply with quality assurance expectations and standards

• Stand, sit, or walk for an extended period of time or for an entire work shift. 
• 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 (12kg) without assistance.

• Assist other employees to ensure proper coverage and prompt guest service

• Speak to guests and co-workers using clear, appropriate, and professional language.

• Support all co-workers and treat them with dignity and respect. 
• Develop and maintain positive and productive working relationships with other employees and departments. Partner with and assist others to promote an environment of teamwork and achieve common goals. 
• Exchange information with other employees using electronic devices (e.g., earpieces, two-way radios, email, DECT Phones).

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. 
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment. 
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury. 
• Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS). Follow further local Training requirements & Guidance. 
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel. 
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines. 
• Complete appropriate safety training and certifications to perform work tasks.

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors

• Teamwork 
• Diversity Relations

• Safety Orientation 
• Dependability 
• Presentation 

• Food Storage and Rotation 

• Recipe