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Marriott Chef de Partie - W Prague - Pre-opening in Prague, Czech Republic

Additional Information EU Nationality or work permit for the Czech Republic needed

Job Number 24063014

Job Category Food and Beverage & Culinary

Location W Prague, Vaclavske namesti 826/25 Praha 1, Prague, Czech Republic, Czech Republic

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Non-Management

W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. With us, there’s always more. We dare to deliver a different kind of luxury. One that revels in bold ideas and indulges in the unexpected. We believe luxury is the freedom to be yourself and explore desires: whatever, whenever. Let go, let loose - that’s half the fun.

Our target consumer is The Connector. Our guests are curious, charismatic, free-spirited, and magnetic. They are the spark that makes it happen. The ones who never stop exploring, pulled to the energy of people and places. True to themselves and open to everything. They make the world their own. They bring the crowd together.

W Prague will feature 161 rooms and suites, a rooftop bar and an outdoor terrace, the perfect location for style-savvy locals and guests to enjoy sweeping cityscape views and a fabulous cocktail and culinary experience. The hotel will feature the W Lounge, the brand’s spin on the hotel lobby, along with several restaurants and bars and some ultra-modern event space. In addition, guests are invited to experience the indoor WET pool deck, FIT fitness center and AWAY Spa. Throughout the hotel, the brand’s unique Whatever/Whenever service is always available, delivering whatever they want, whenever they want it.

W is a destination, more than a hotel. An iconic lifestyle brand, offering guests unprecedented insider access to a world of “Wow” through contemporary cool design, fashion, nightlife, celebrities, and entertainment.

JOB SUMMARY

Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; 4 years’ experience in the culinary, food and beverage, or related professional area.

OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Team

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

  • Leads shift teams while personally preparing food items and executing requests based on required specifications.

  • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.

  • Encourages and builds mutual trust, respect, and cooperation among team members.

  • Serving as a role model to demonstrate appropriate behaviors.

  • Ensuring and maintaining the productivity level of employees.

  • Ensures employees are cross trained to support successful daily operations.

Ensuring Culinary Standards and Responsibilities are Met.

  • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.

  • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

  • Maintains food preparation handling and correct storage standards.

  • Recognizes superior quality products, presentations and flavor.

  • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).

  • Communications production needs to key personnel.

Establishing and Maintaining Kitchen Goals

  • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

  • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

  • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

  • Effectively investigates, reports and follows-up on employee accidents.

W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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.

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