Chef de Partie - Butchery
Summary
Prepare and cook food according to recipes and standards in a hotel kitchen, ensuring quality and presentation while assisting with staff management and safety compliance.
POSITION SUMMARY
The Commissary Chef de Partie is responsible for overseeing a specific production section within the commissary kitchen, ensuring the consistent preparation of high-quality food according to company recipes, food safety standards, and production schedules. The role supports efficient large-scale food production for multiple outlets while maintaining quality, hygiene, and cost control. Supervise daily food production in the assigned section of the commissary kitchen. Ensure proper storage, labeling, and rotation of ingredients using FIFO/FEFO principles. Maintain a clean, organized, and sanitary work area in compliance with HACCP and local health regulations.
Train, guide, and supervise Commis Chefs and kitchen assistants.Monitor equipment usage and report maintenance issues promptly. Assist with inventory counts and stock control. Ensure the receiving area is subject to food quality control and adheres strictly to HACCP procedures.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 2-3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
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.