Chef de Partie
2 weeks ago
POSITION SUMMARY
To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.
DUTIES AND RESPONSIBILITIES
Guide and show the junior in the pastry production, coffee break, buffet set up and function set up. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time. Control all the pastry and bakery order stocks. Attend BEO meeting if Pastry Chef off duty. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner. Room service room amenity. Check on all a la carte stock, available, fresh, date and labelled. Work closely with Pastry Chef on the points checklist. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control) Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef. Any other duties as may be assigned from time to time.PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 2 years of related work experience.
Supervisory Experience: No supervisory experience.
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