Demi Chef de Partie - Butchery Kitchen

Responsibilities

• Prepare special meals, substitute items, and cold foods according to recipes and quality standards
• Regulate temperatures of ovens, broilers, grills, and roasters
• Ensure proper portioning, arrangement, and food garnish
• Maintain food logs and monitor quality and quantity of prepared food
• Manage food thawing processes from freezer to refrigerator
• Communicate assistance needs during busy periods and inform Chef of excess items
• Assist management with hiring, training, scheduling, and coaching employees
• Follow all company safety, security, and hygiene policies
• Anticipate and address guest service needs with professional language

Requirements

• At least 3 years of related work experience in a culinary environment
• Ability to stand, sit, or walk for extended periods
• Physical ability to reach overhead, bend, twist, pull, and stoop
• Ability to move and lift objects weighing up to 25 pounds

Preferred Qualifications

• Technical, Trade, or Vocational School Degree

About the Company

St. Regis Hotels & Resorts is committed to delivering exquisite experiences at luxury hotels and resorts worldwide. As part of the Marriott International portfolio, we foster an environment where unique backgrounds are celebrated and professional growth is encouraged.