Pastry Chef de Partie

Pastry Chef de PartieJW Marriott Turnberry Miami Resort & Spa - Aventura, FL 33180OverviewCategory Hospitality - HotelDescriptionScope of PositionThe Chef de Partie is responsible for supporting the Executive Chef/Chef de Cuisine/Sous Chef. Consistently deliver high-quality food, handle purchase orders, ensure customer and employee satisfaction, maintain kitchen cleanliness, food cost, payroll cost control, and a safe working environment. Additionally, the Chef de Partie is responsible to guide, train and delegate to the Associates daily tasks and communicate with coworkers about business and specials.Position RequirementsPossess outstanding guest services skills, professional presentation, and sophisticated communication skillsMust be able to handle a multitude of tasks in an ever-changing environment.Food Safety certification required.Must be flexible in terms of working hours.Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.Knowledgeable with computers and computer programs like Outlook, Work and Excel.ResponsibilitiesApproach all interactions with guests and employees in a friendly, service oriented manner.Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the Restaurant.Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef.Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.Full awareness of all menu items, their recipes, methods of production and presentation standards.Follows good preservation standards for the proper handling of all food products at the right temperature.Operate and maintain all department equipment and reporting of malfunctioning.Ensure effective communication between staff by maintaining a secure and friendly working environment.Establishing and maintaining effective inter-departmental working relationships.Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.Personally responsible for hygiene, safety and correct use of equipment and utensils.Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.Checks periodically expiry dates and proper storage of food items in the section.Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.Make leader aware of any special products needed for up coming functions.Supply their own basic tools of the trade i.e. Chefs knife, paring knife, peelerMaintain and assist with ongoing training and development of colleagues as instituted by the Executive Chef/ Sous Chefs.Monitors ongoing Associate performance and inform Chefs of all concerns or challenges.Have a complete knowledge of all Cook I, II and Cook III performance objectives as well as sound technical skills.Perform any other reasonable requests made by your manager or supervisor.EducationCulinary degree preferred and at least 3 years experience in a Cook I or supervisory level in a hotel or fine dining restaurant.Skills and AbilitiesAbility to communicate in the English language (Second language is a plus)Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.Ability to work flexible schedules including holidays and weekends.Able to perform multiple tasks.Physical RequirementsPhysical agility and ability to move quickly in confined spaces.Also requires standing/walking/reaching and bending throughout shift.Ability to push, pull and lift 100 lbs.Ability to multi-task and give direction under pressure.Stand or walk for extended periods of time.Work in areas of high heat and humidity.