CHEF DE PARTIE

Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
• Communications production needs to key personnel.
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays. Leading Kitchen Team
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures employees are cross-trained to support successful daily operations.
• Assumes duties of the Sous Chef in his/her absence.
• Establishing and Maintaining Kitchen Goals
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Uses all available on the job training tools for employees.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Opportunities for professional growth and career advancement within the Bvlgari Hotels & Resorts brand
• Access to online training programs and a structured personal development plan
• Preferential rates at Marriott Hotels and our outlets (subject to terms and availability)
• Staff canteen available during

working hours
• Staff accommodation (subject to availability and eligibility) At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. In joining Bulgar