Chef de Partie

Position Overview

The Chef de Partie is responsible for preparing specialty dishes and substitute items while ensuring proper cooking techniques, portioning, and presentation according to quality standards. This role involves managing food logs, monitoring food quantity and quality, and assisting in daily kitchen operations by communicating needs during busy hours and informing relevant staff about menu specials and stock availability.

Key Responsibilities

• Prepare special meals and alternative items as necessary.
• Control cooking equipment temperatures, including ovens, broilers, grills, and roasters.
• Manage the thawing process of frozen foods in the refrigerator.
• Ensure proper portion sizes, attractive arrangement, and garnishing of food items.
• Maintain accurate food logs and monitor the quality and quantity of prepared food.
• Coordinate with Food & Beverage service staff regarding menu specials and stock shortages.
• Cook food following established recipes, quality benchmarks, presentation guidelines, and preparation checklists.
• Prepare cold food items as required.
• Support management by aiding in employee hiring, training, scheduling, performance evaluation, counseling, discipline, motivation, and coaching.
• Exemplify professionalism as a role model within the team.
• Comply with all company safety and security regulations; report any accidents, injuries, or unsafe conditions to management and complete mandated safety trainings and certifications.
• Maintain a professional appearance and uphold confidentiality of proprietary company information.
• Anticipate guest service needs and communicate clearly using professional language.
• Foster positive working relationships and contribute towards team goals by actively listening and responding to co-workers' concerns.
• Adhere strictly to all quality standards and expectations.
• Perform physical duties including standing, sitting, walking for extended periods, bending, twisting, lifting and carrying objects up to 25 pounds without help.
• Undertake additional reasonable tasks as assigned by supervisors.

Qualifications

• Minimum of 3 years’ work experience in a relevant culinary role.
• Education from a Technical, Trade, or Vocational School is preferred.
• No prior supervisory experience required.
• No additional licenses or certifications are mandated.

Additional Information

This position is full-time and based onsite at the property in Indore, Madhya Pradesh. Marriott International is committed to equal opportunity employment, embracing diversity and inclusion within its workforce. The company fosters a culture where each associate's unique background is appreciated. The JW Marriott brand, part of Marriott International's luxury offerings, emphasizes associate well-being, training, development, recognition, and a supportive community work environment, promoting holistic growth and exceptional guest service. The role involves working in a luxury hospitality setting that aims to uphold the legacy of genuine and innovative service while encouraging associates to pursue their passions professionally.