Chef de Partie (Heritage by Kei Kobayashi)

POSITION SUMMARY

Maintain adherence to sanitation/health regulations and requirements.
Meet with the Chef to review assignments, anticipate business levels, changes,
and other information. Prepare ingredients for cooking, including portioning,
chopping, and storing food so that they are ready for service. Continue
preparation work between meal services. Prepare and cook food according
to recipes, quality standards, presentation standards, and food preparation
checklist.

Monitor food quality while preparing food. Weigh, measure, and mix ingredients
according to recipes or personal judgment. Test foods to determine if they
have been cooked sufficiently, using methods such as tasting, smelling,
or piercing them with utensils. Ensure proper portion, arrangement, and food
garnish to be served. Serve food in proper portions onto proper receptacle.

Anticipate and communicate any assistance needed during busy periods. Be aware
of food and labor costs and monitor food levels to minimize waste and maintain
controls to meet forecasted food costs and identify instances of shortages when
items may run out. Direct and assist Stewards to maximize clean-up efficiency.
Provide new ideas to and run the department in the absence of the Chef and Sous
Chef. Use kitchen tools safely and appropriately.

Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check
and ensure the correctness of the temperature of appliances and food.

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. Ensure uniform
and personal appearance are clean and professional. Welcome and acknowledge all
guests according to company standards. Speak with others using clear
and professional language.

Support team to reach common goals; listen and respond appropriately to
the concerns of other employees. Ensure adherence to quality expectations
and standards. Stand, sit, or walk for an extended period of time. Move, lift,
carry, push, pull, and place objects weighing less than or equal to 10 pounds
without assistance. Perform other reasonable job duties as requested.

PREFERRED QUALIFICATION

Education: High school diploma or G.E.D.
equivalent.

Related Work Experience: At least 6 years of related work
experience.

Supervisory Experience: 1 year of supervisory experience
is required.

License or Certification: None

Every day, we set the standard for rare and special luxury service
the world over and pride ourselves on delivering excellence in the care
and comfort of our guests.

Your role will be to ensure that
the “Gold Standards” of The Ritz-Carlton are delivered graciously
and thoughtfully every day. The Gold Standards are the foundation of
The Ritz-Carlton and are what guides us each day to be better than the next.
It is this foundation and our belief that our culture drives success by
which The Ritz Carlton has earned the reputation as a global brand leader
in luxury hospitality.

As part of our team, you will learn and exemplify the Gold Standards, such
as our Employee Promise, Credo and our Service Values. And our promise to you
is that we offer the chance to be proud of the work you do and who you work
with.

In joining The Ritz-Carlton, you join a portfolio
of brands with Marriott International. Be where you can do your best
work, begin your purpose, belong to an amazing global team,
and become the best version of you.