Demi Chef de Partie YEN

Purpose of Role

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

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

Responsibly Description

• Check all parts of the kitchen including pot and dish wash areas for cleanliness order and correct storage.
• Control adequate mise en place preparation for next day sauce stock fish etc.
• Check and control daily mise en place according to Chef de Partie Junior Sous Chef and 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 Commis and apprentices.
• Be multi skilled with thorough knowledge of all hotel food venues and menus.
• Follow all company policies and procedures.
• Must have a thorough understanding of the menus at YEN and YEN Bar and be proficient in food and beverage service operations.
• Taste and examine food prepared and make necessary adjustments and replenish food when necessary.
• Be responsible for minimising food wastage.
• Anticipate guests needs through observation and offer prompt efficient service either personally or through effective communication with other
• talents.
• Attend and comprehend all information discussed at the pre-function service briefing sessions.
• Personal appearance is an important requirement. Grooming for food & beverage attendants should be goal is to present a healthy professional and natural appearance in both uniform and personal appearance.
• Be punctual efficient and above all courteous. Assume at all times a pleasing and helpful attitude towards each guest. Never speak in a loud voice to other talents.
• Serve all food in a friendly and professional manner.
• Be pro-actively involved in the hotels operation keeping up-to-date with events within the hotel.
• Uphold the Marriotts Business Code of Conduct and service standards at all times to guests and fellow Talents.
• Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and relatedW and Marriott Policies.
• Follow food safety program.
• 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 talents are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
• Assist the Chef in the performance of his/her role.
• Undertake any additional duties as requested by your Supervisor Executive Sous Chef and Executive Chef.

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

• 檢查廚房所有部份包括設備及工作區域的清潔及秩序還有設備的正確存放
• 注意隔日要出食材醬汁高湯海鮮
• 根據領班副主廚及主廚指示擺盤並控制和每日檢查
• 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
• 負責對一級廚師與實習生做基本的在職訓練
• 具備多元技能並對飯店內所有餐飲場域及其菜單內容有全面且深入的了解
• 遵守所有公司政策和流程
• 對紫艷中餐廳及紫艷酒吧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且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英才聯繫預估客人所需提供及時及高效率的服務
• 在宴會時參加餐前會議了解所有訊息並參與討論
• 身為餐飲服務人員儀容非常重要以健康自然專業為目標來呈現
• 要準時有效率完成工作跟同事相處要有禮貌隨時友好的待人態度不要有爭執
• 友好及專業的方式來上菜
• 積極主動參與飯店最新事務
• 將萬豪集團的理念及服務標準文化傳達給員工及顧客
• 親自確保遵守所有相關的工作場所健康與安全職業健康與安全規則以及相關的W品牌和萬豪酒店政策
• 遵守食品安全法規
• 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
• 協助主廚履行其職責
• 承擔主管行政副主廚與行政總主廚要求的任何其他職責