Chef de Partie - H/F - CDI - Riviera Marriott Hotel la Porte de Monaco

Are you interested in working in a Luxurious Hotel? Then this is for you!

Le Riviera Marriott Hotel la Porte de Monaco is looking for a Chef de Partie - H/F !

If you are passionate about Food but also about the hospitality industry; If you want to work in an environment where you will be recognized, respected and empowered, then you found the right place!
Become part of our team and be ready for a memorable journey with us !!

MISSION:

The Chef de Partie contributes to coordinating the team in preparing dishes for the various menus, in line with established recipe sheets and company standards. He/She ensures compliance with food hygiene and safety regulations in daily operations, under the supervision of the Executive Chef and his/her delegates. He/She oversees the mise en place for service to ensure smooth operations. He/She collaborates with the Executive Chef and his/her delegates in producing special menus or meeting specific guest requests. He/She ensures proper stock management in cooperation with the Executive Chef.

SPECIFIC MISSIONS

• Kitchen:
  • Prepares all perishable food items at temperatures that comply with food hygiene and safety regulations;
  • Adheres to food hygiene standards to ensure that dishes served to guests are safe for consumption;
  • Ensures compliance with food handling procedures, such as stock rotation (FIFO), dating, labeling, cooling, freezing, and storage, while maintaining the cold chain;
  • Checks the quality of food products and reports any non-compliance to the Executive Chef or his/her delegates;
  • Controls the quantities prepared to ensure portions served meet the specifications of the established recipe sheets;
  • Actively communicates with the Executive Chef and his/her delegates when additional support is needed to maintain a high level of service at all times;
  • Safely operates ovens, grills, work surfaces, and stoves in accordance with safety guidelines;
  • Monitors and ensures the proper storage temperatures of food in refrigerators and freezers using control sheets and calibrated thermometers, and reports any discrepancies to the Executive Chef, his/her delegates, and/or the Technical Department;
  • Coordinates order management to ensure efficient service flow and timely dish preparation, maximizing guest satisfaction;
  • Communicates with the Restaurant team regarding special menus, daily menus, and dish components to maximize guest satisfaction;
  • Handles specific guest requests;
  • Oversees mise en place and plating carried out by Commis Chefs to ensure compliance with recipe sheets and company standards;
  • Checks the quality of food products throughout the day in line with hygiene and food safety standards;
  • Maintains and cleans the workstation in compliance with hygiene and food safety rules.
• Hygiene and Safety:
  • Follows all hygiene and safety procedures to ensure a clean and safe working environment;
  • Adheres to all procedures for storage of goods and equipment;
  • Complies with all fire safety and evacuation procedures;
  • Completes all hygiene and safety training required by Management.
• Procedures and Standards:
  • Protects the security and confidentiality of guest and colleague information;
  • Maintains confidentiality of company equipment and data;
  • Follows all company and/or departmental procedures;
  • Ensures proper uniform and name badge, maintains professional appearance, and wears personal protective equipment as required.
• Communication:
  • Addresses colleagues and guests using clear, appropriate, respectful, and professional language;
  • Assists colleagues and ensures they fully understand their tasks;
  • Communicates service needs and any incidents to colleagues discreetly and away from guest areas.
• Human Resources:
  • Builds and maintains open, effective working relationships with all team members;
  • Ensures completion of all mandatory internal and online training;
  • “Leads by example” by demonstrating and promoting the company’s vision and values:
    • Putting people first
    • Pursuing excellence
    • Embracing change
    • Acting with integrity
    • Serving the world

REQUIRED SKILLS

• Interpersonal skills
• Team spirit
• Responsiveness

• Organizational skills
• Stress resilience
• English

• Attention to detail
• Positive attitude
• Fluency French

 

 

 

 

Other advantages :

Afood allowance is allocated accor