Chef de Partie- Indian (Banquet Experience)

Chef de Partie - Indian (Banquet Experience)

Key Responsibilities:

• Culinary Excellence & Production:

  Prepare and cook authentic Indian food items according to established recipes, quality standards, presentation guidelines, and food preparation checklists.
• Specialize in large-volume production and diverse Indian culinary techniques required for banquet and event catering.
• Handle special meal requests and substitute items as needed, adapting to dietary requirements.
• Regulate temperatures of cooking equipment (ovens, broilers, grills, roasters) to ensure precise cooking for various Indian dishes.
• Manage food thawing processes from freezer to refrigerator efficiently.
• Ensure proper portioning, artistic arrangement, and garnishing of all dishes, paying close attention to banquet presentation.
• Prepare cold food items, including salads and raitas, to high standards.

• Kitchen Management & Communication:

  Maintain accurate food logs and continuously monitor the quality and quantity of prepared food.
• Communicate proactively about assistance needed during busy periods, especially during banquet service peaks.
• Inform the Chef about excess food items for potential use in daily specials, optimizing resource utilization.
• Keep Food & Beverage service staff informed about menu specials and any out-of-stock menu items, particularly for banquet menus.

• Team Leadership & Mentorship:

  Serve as a

  role model

  and assist management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching fellow culinary employees.
• Develop and maintain

  positive working relationships

  with team members, supporting common goals, and listening/responding appropriately to their concerns.

• Safety, Compliance & Professionalism:

  Strictly follow all company, safety, and security policies and procedures; immediately report maintenance needs, accidents, injuries, and unsafe work conditions to management.
• Complete all required safety training and certifications.
• Ensure your uniform and personal appearance are consistently clean and professional.
• Maintain

  confidentiality

  of proprietary information and protect company assets.
• Ensure adherence to all culinary quality expectations and standards.

• General Duties & Physical Demands:

  Anticipate and address guest service needs indirectly through culinary contributions.
• Communicate clearly and professionally with colleagues.
• Ability to stand, sit, or walk for extended periods.
• Capable of reaching overhead and below the knees, including bending, twisting, pulling, and stooping.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Preferred Qualifications:

• Education:

  Technical, Trade, or Vocational School Degree.

• Related Work Experience:

  At least

  3 years of related work experience

  , with significant experience in

  Indian cuisine

  and a proven track record in

  banquet operations

  .

• Supervisory Experience:

  No supervisory experience required.

• License or Certification:

  None required.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.