Demi Chef de Partie

Position Overview

The Demi Chef de Partie plays a key role in the culinary team by preparing specialized meals, managing cooking equipment temperatures, and ensuring the highest standards of food quality and presentation are met. This role involves close coordination with kitchen and service personnel to maintain efficient kitchen operations and exceptional guest experience.

Key Responsibilities

• Prepare special dishes and substitute items as required, adhering to quality and presentation standards.
• Manage temperature settings for ovens, broilers, grills, and roasters.
• Handle storage and thawing processes for frozen foods in proper conditions.
• Monitor food portioning, arrangement, garnishing, and maintain accurate food logs.
• Assess food quality and quantity continuously, alerting supervisors about surplus items for daily specials.
• Communicate with Food & Beverage service teams regarding menu specials and stock shortages.
• Prepare cold food items following established recipes and quality standards.
• Support management in all aspects of team leadership including hiring, training, scheduling, evaluating, counseling, and motivating employees, serving as a role model.
• Comply with company policies, safety and security procedures; report maintenance issues, accidents, injuries, or unsafe conditions promptly.
• Maintain professional appearance and confidentiality regarding proprietary information.
• Provide outstanding guest service anticipating needs and addressing concerns professionally.
• Work collaboratively with colleagues to achieve team goals, demonstrating good communication and responsiveness to their concerns.
• Adhere strictly to quality expectations and operational standards set by the company.
• Be physically capable of standing, sitting, or walking for extended periods and performing tasks requiring bending, twisting, and lifting up to 25 pounds.
• Perform other reasonable duties as assigned by supervisors.

Qualifications and Experience

• Possess a technical, trade, or vocational school diploma.
• Minimum of three years of relevant work experience in the culinary field.
• No prior supervisory experience required.
• No license or certification is mandatory.

Additional Information

This non-management role is based in Pune, Maharashtra, at the Senapati Bapat Road location. The role requires full-time onsite presence. Marriott International is an equal opportunity employer fostering diversity, inclusiveness, and providing a supportive work environment. Employees are valued for their unique cultural, professional, and personal backgrounds, contributing to a vibrant workplace culture.

As part of Marriott Hotels and the luxury JW Marriott portfolio, this role offers opportunities to engage in professional development, training, and a welcoming community atmosphere focused on employee wellbeing and excellence in hospitality.