Chef de Partie WOOBAR WOOBAR

Purpose of Role

Fully responsible and in charge of preparing a variety of food for guests in the kitchen table. Replace any section chefs during their absence.

The Chef de Partie will be required to conduct their duties in a courteous safe and efficient manner in accordance with hotel policies and procedures ensuring that a high level of service is maintained.

Responsibly Description

• Check all parts of the kitchen including pot and dishwash areas for and correct storage and stock rotation.
• Control adequate mise en place preparation for next day sauce stock fish and etc.
• Check and control daily mise en place according to Sous Chef.
• Ensure smooth prompt and top class service to guests.
• Assist in making food requisitions.
• Report any pending problems.
• Responsible for basic on-the-job training with Demi Chef de Partie and Commis.
• Be multi-skilled with thorough knowledge of the kitchen table Woobar WET Bar and In-Room Dining menus.
• Taste and examine food prepared make necessary adjustments and replenish food when necessary.
• Be responsible for minimising food wastage.
• Anticipate guest needs through observation and offer prompt efficient service either personally or through effective communication with other Talent.
• Follow food safety program and ensure all Talent have working knowledge of the program.
• Assist the Sous Chef in the performance of his/her duties.
• Uphold the Marriott Cares culture by demonstrating the Star Service Standards at all times to both guests and fellow Talent.
• Personally ensure compliance with all relevant workplace and occupational health & safety rules; and related W Taipei and Marriott Policies.
• Align management style working practices and conduct with W Taipeis Vision Corporate Values and policies. To comply with Marriotts Code of Conduct at all times.
• Be well versed and knowledgeable of W Taipeis Fire and Evacuation procedures as well as health and safety requirements in the workplace. Ensure Talent are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
• Undertake any additional duties as requested by the Sous Chef Executive Chef or Hotel Management.

職位宗旨

負責為飯店的各式餐廳出餐做準備在任何廚師離開其崗位時可馬上替補

遵從飯店的政策和做法要求廚師以有禮貌安全和高效率的方法提供及維護最高水準服務

主要負責事項

• 檢查廚房的所有設備包括工作區域秩序設備器皿清潔和正確的儲存和存貨先進先出
• 注意隔日要出食材醬汁高湯及海鮮等
• 根據主廚指示擺盤每日檢查和控制
• 確保順利並迅速的將一流服務提供給客人
• 協助叫貨
• 報告任何未解決的問題
• 負責對廚師做基本的在職訓練
• 對西餐廳酒吧池畔酒吧及客房餐飲的菜單要詳細的了解並對出餐要熟練
• 品嘗並且審查準備的食物並做必要的調整如果必要並且重新補充食物
• 負責將食物的耗損降到最低
• 透過觀察或其他有效溝通及聯繫預估客人所需提供及時和高效率的服務
• 確保所有員工都有食品安全計劃的知識
• 協助主廚完成他的份內工作
• 將萬豪集團的理念星級服務標準及文化傳達給員工及顧客
• 確保遵守W及萬豪有關工作場所及職業衛生安全政策
• 依據台北W飯店企業價值觀政策願景及萬豪集團的行為理念制定管理方式工作方法及行為
• 清楚的了解台北W飯店對工作場所要求的消防疏散及安全衛生程序確保同仁瞭解並熟悉被分配到的工作場所的維護工作及消防程序
• 承擔公司行政主廚及主管額外要求的工作職責並全力配合