Pastry Kitchen - Chef de Partie
Marriott Hotels ResortsPOSITION SUMMARY
Responsible for the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Club Lounge and Lobby Lounge Afternoon Tea (inclusive of cake sales and guests’ special / VIP amenities, outside catering and Christmas festive takeaways) under the directive of Sous Chef / Pastry Chef / Executive Pastry Chef, through adherence to hotel policies and procedures
PREFERRED QUALIFICATION
Diploma / Vocational certificate in Culinary Skills or related field
Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
CORE WORK ACTIVITIES
- Adhere HACCP policies and procedures within the hotel
- Maintain cleanliness and hygiene of your work stations and maintenance of equipments
- Communicate with team member of hazardous situation and notify supervisors of potential dangers
- Prepare production for daily usage
- Ensure the consistency in the preparation of all dessert items for Banquet/Buffet/Club Lounge/Afternoon Tea/Festive menus according to hotel recipes and standards
- Adhere hotel band standards
- Establish and maintain effective employee working relationships
- Attend and participates all kitchen briefings and meetings
- Attend and participate in training sessions as scheduled
- Communicate politely and display courtesy to guests and internal customers
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. 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.