Chef de Partie Cold

About the Role

Marriott International is seeking a Chef de Partie-Cold to join their team in Makkah. This full-time role involves assisting the Sous Chef in ensuring the quality, consistency, and production of cold food items within the kitchen. The Chef de Partie will lead staff, manage food-related functions, and work to improve guest and employee satisfaction while adhering to the operating budget and maintaining sanitation and food standards.

Key Responsibilities

• Supervise the preparation and production of all cold food items for buffet and à la carte menus, ensuring compliance with prescribed recipes and specifications.
• Oversee kitchen shift operations and ensure adherence to all Food & Beverage policies, standards, and procedures.
• Maintain food preparation, handling, and correct storage standards.
• Recognize superior quality products, presentations, and flavors.
• Plan and manage food quantities and plating requirements for various food operations.
• Communicate production needs to key personnel and produce daily production prep lists.
• Assist in developing daily and seasonal menu items.
• Ensure compliance with all applicable laws and regulations, including HACCP, OSHA, ASI, and Health Department standards.
• Prepare and cook various types of food, both for regular service and special guests or functions.
• Check the quality of raw and cooked food products to ensure standards are met and create decorative food displays.

Team Leadership and Development

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shift teams by personally preparing food items and executing requests based on required specifications.
• Understand employee positions to perform duties in their absence and ensure cross-training for successful daily operations.
• Encourage mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.
• Ensure and maintain employee productivity levels and clarity regarding expectations.
• Establish and maintain open, collaborative relationships with employees.
• Assume duties of the Sous Chef in their absence and assist in daily line-ups.
• Identify developmental needs of others and provide coaching, mentoring, or training to improve knowledge and skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.
• Manage employee progressive discipline procedures and participate in performance appraisals.
• Assist in the interviewing and hiring of team members with appropriate skills.

Operational Management

• Set and support the achievement of kitchen goals, including performance, budget, and team objectives.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
• Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals.
• Effectively investigate, report, and follow up on employee accidents, implementing company safety standards.

Guest Service Focus

• Provide services that exceed customer expectations for satisfaction and retention.
• Manage day-to-day operations, ensuring quality and standards meet customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Set a positive example for guest relations and emphasize guest satisfaction during departmental meetings.
• Empower employees to provide excellent customer service and handle guest problems and complaints.
• Interact with guests to obtain feedback on product quality and service levels.

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience in a culinary role. The ability to lead a kitchen team, maintain high culinary standards, and ensure exceptional customer service is essential. Strong interpersonal and communication skills are required to influence and encourage team members effectively.