Chef de Partie

**Additional Information**
**Job Number**25142919
**Job Category**Food and Beverage & Culinary
**Location**Riviera Marriott Hotel La Porte de Monaco, Port de Cap d'Ail, Cap d'Ail, Alpes-Maritimes, France, 6320
**Schedule**Full Time
**Located Remotely?**N
**Position Type** Non-Management

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 according to the guaranteed minimum, under reserve to fulfill the conditions set by the legal and contractual provisions in place.

**Annual Vacations**:

- 25 days (in proportion of the time of presence).

**Bank Holidays Guaranteed**:

- 7 bank holidays per year.

**Seniority bonus**:

- Seniority bonus after 5 year within the property.