Chef de Partie - Banquet

• Supervise and coordinate activities of cooks and workers. 
• Determine how food should be presented and create decorative food displays. 
• Ensure proper portion, arrangement, and food garnish to be served. 
• Monitor the quantity of food that is prepared. 
• Inform Food & Beverage service staff of menu specials and out of stock menu items. 
• Prepare special meals or substitute items. 
• Assist cooks and kitchen staff with various tasks. 
• Provide cooks with needed items. 
• Monitor stock of kitchen supplies and food. 
• Maintain kitchen logs for food safety program and food products. 
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching associates.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.

Other tasks will be discussed during the interview

• Competitive salary & Service charge
• 12 annual leave days per year
• 05 working days per week - 2 days off per week
• To be entitled to the prescribed insurance, including health insurance, social insurance, and unemployment insurance.
• 13th salary month.
• Training and career development by MARRIOTT INTERNATIONAL.
• Employee discount rates for Room and F&B at Marriott Hotel.

• Education Technical, Trade, or Vocational School Degree
• Related Work Experience 4 to 6 years of related work experience
• Supervisory Experience At least 2 years of supervisory experience