Demi Chef de Partie

About the Demi Chef de Partie Role

Marriott International is seeking a dedicated Demi Chef de Partie to join our culinary team in Riyadh. This full-time position involves preparing high-quality meals, ensuring precise portioning and presentation, and maintaining food quality standards within a dynamic kitchen environment. The role requires 2-5 years of relevant experience.

Core Culinary Responsibilities

• Prepare and cook food items according to established recipes, quality standards, and presentation guidelines.
• Prepare special meals or substitute items as required, ensuring proper portioning, arrangement, and garnish.
• Regulate temperatures of cooking equipment, including ovens, broilers, grills, and roasters.
• Prepare cold food items.
• Manage food logs and continuously monitor the quality and quantity of food prepared.
• Pull food from freezer storage for thawing in the refrigerator as needed.

Operational Support and Team Leadership

• Communicate assistance needed during busy periods to ensure smooth kitchen operations.
• Inform the Chef of excess food items that can be utilized in daily specials.
• Inform Food & Beverage service staff about menu specials and any out-of-stock items.
• Assist management in various aspects of employee relations, including hiring, training, scheduling, evaluating performance, counseling, disciplining, motivating, and coaching team members.
• Serve as a role model for other employees, fostering a positive and productive work environment.

Adherence to Standards and Professionalism

• Ensure strict adherence to all company, safety, and security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to management promptly.
• Complete all required safety training and certifications.
• Maintain a clean and professional uniform and personal appearance at all times.
• Maintain confidentiality of proprietary information and protect company assets.
• Anticipate and address guests’ service needs with clear and professional communication.
• Develop and maintain positive working relationships with colleagues, supporting the team to achieve common goals.
• Listen and respond appropriately to the concerns of other employees.
• Ensure consistent adherence to quality expectations and standards in all tasks.

Physical Requirements

• Ability to stand, sit, or walk for extended periods.
• Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

Qualifications and Experience

• A minimum of 2-5 years of experience in a culinary role.
• Demonstrated proficiency in food preparation and cooking techniques.
• Commitment to upholding quality, safety, and security standards.
• Effective interpersonal and professional communication skills.