Executive Chef de Partie

1 week ago


Melbourne, Victoria, Australia Marriott Full time
Job Description

Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining operating budget.

Key Responsibilities
  • Supervises preparation and production of hot or cold food items for buffet and a la carte menu to ensure compliance with prescribed recipes and specifications.
  • Maintains food preparation handling and correct storage standards.
  • Communicates production needs to key personnel.
  • Plans and manages food quantities and plating requirements for food operation (e.g., restaurant, banquet, pastry shop).
  • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
Leadership and Team Management
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Leads shift teams while personally preparing food items and executing requests based on required specifications.
Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting expectations of customers on a daily basis.

Estimated salary: $60,000 - $80,000 per year, depending on experience and location.



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