Шеф-де-парти | Chef De Partie ( Мясник / Butcher)

Company description

• Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe.

Hotel description

• Situated on the river banks of Essil, in the heart of Astana's Central Park and in the center of the Diplomatic district The St. Regis Astana opened early 2017.

120 sumptuous guest suites feature a unique identity of discreet luxury. The hotel will embrace a specialty grill restaurant where guests enjoy an unrivaled service and sample the best ingredients or indulge in the flawless luxury of Iridium Spa after a long day of captivating city impressions or business meetings.

Position Title – Chef De Partie / Butcher

Report to – Executive Chef & Sous Chef

POSITION PURPOSE

• Preparation and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary

ESSENTIAL FUNCTIONS

• 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
• Assess quality control and adhere to service standards
• Support the control of food cost
• Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Seek own solutions to obstacles that occur from time to time
• To project a pleasant and positive professional image to all contacts at all times

SUPPORTIVE FUNCTIONS

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
  • Daily data collection and reporting of issues as they arise
  • Completion of Progress Training & participation in Progress related activities
  • Support of Departmental objectives
  • Completion of yearly surveys upon management request
  • Knowledge of and compliance with Starwood/Marriott minimum standards
  • Diligence in prevention of wastage
  • Thorough support of and updating the training manual
  • Attendance at Departmental meetings upon management request
  • Ensure full liaison with other members of the section and the Kitchen team
  • Key relationship with the Executive Chef and Sous Chefs
  • Relationship with Banqueting & Service staff/In Room Dining

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
  • Must be able to speak, read, write and understand Russian, English and Kazakh
  • Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
  • Guest needs are anticipated and employees are sensitive to solve their problems.
  • Requires good communication skills, both verbal and written.
  • Ability to handle multiple tasks simultaneously.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited information exists.

QUALIFICATION STANDARDS

• Education
  • Culinary degree or equivalent education is required.
• Experience
  • Extensive experience in a related position is required.
• Grooming
  • All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.