(AUS-Melbourne) Chef de Partie/ Lollo

**Job Number** 20053046 **Job Category** Food and Beverage & Culinary **Location** W Melbourne, 408 Flinders Lane, Melbourne, Victoria, Australia VIEW ON MAP **Brand** W Hotels **Schedule** Full-time **Relocation?** No **Position Type** Non-Management/Hourly **Start Your Journey With Us** W Melbourne is the rebel between the streets, taking its design cues from Australia’s cultural capital and providing the back-lane entrance keys to what’s New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city’s history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in. Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat. We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox. Retox. Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels. W Melbourne is the rebel between the streets, taking its design cues from Australia’s cultural capital and providing the back-lane entrance keys to what’s New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city’s history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in. **LOLLO** Lollo, will be under the culinary creative direction of a renowned local chef and will take diners from day to night and beyond, celebrating the chefs mixed heritage and unique approach to menu curation. We’re looking for Talent who are passionate about delivering electric dining experiences that get the whole town talking. **ROLEPURPOSE** Supervise and coordinate activities of cooks and stewarding team members. 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 talent of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen talents 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, counselling, disciplining, and motivating and coaching employees. 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 wardrobe and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; 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. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 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. **CAST KEYRESPONSIBILITIES** **Education and Experience** + Highschool diploma or GED; 2 years’ experience in the culinary, food and beverage,or related professional area OR + 2-yeardegree from an accredited university in Culinary Arts, Hotel and RestaurantManagement, or related major from Technical, Trade, or Vocational School; 2 years’experience in the culinary, food and beverage, or related professional area. **COREWORK ACTIVITIES** **Safety andSecurity** + Report work related accidents, or other injuriesimmediately upon occurrence to manager/supervisor. + Identify and correct unsafe work procedures orconditions and/or report them to management and security/safety personnel. + Follow company and department safety and securitypolicies and procedures to ensure a clean, safe, and secure environment. + Follow policies and procedures for the safe operationand storage of tools, equipment, and machines. + Use proper equipment, wear appropriate personalprotective clothing (PPE), and employ correct lifting procedures, as necessary,to avoid injury. + Complete appropriate safety training andcertifications to perform work tasks. + Follow property specific procedures for handlingemergency situations (e.g., evacuations, medical emergencies, naturaldisasters). **Policies andProcedures** + Follow company and department policies and procedures. + Protect company tools, equipment, machines, or otherassets in accordance with company policies and procedures. + Ensure uniform, nametags, and personal appearance areclean, hygienic, professional and in compliance with company policies andprocedures. + Protect the privacy and security of guests andcoworkers. + Maintain confidentiality of proprietary materials andinformation. + Perform other reasonable job duties as requested bySupervisors. **GuestRelations** + Assist other employees to ensure proper coverage andprompt guest service. + Address guests' service needs in a professional,positive, and timely manner. **Communication** + Aid coworkers, ensuring they understand their tasks. + Speak to guests and co-workers using clear,appropriate and professional language. + Talk with and listen to other employees to effectivelyexchange information. + Discuss work topics, activities, or problems withcoworkers, supervisors, or managers discreetly and quietly, avoiding publicareas of the property. + Answer telephones using appropriate etiquetteincluding answering the phone within 3 rings, answering with a smile in one'svoice, using the callers' name, transferring calls to appropriate person/department,requesting permission before placing the caller on hold, taking and relayingmessages, and allowing the caller to end the call. **AssistsManagement** + Serve as a departmental role model or mentor byworking alongside employees to perform technical or functional job duties. + Assign and ensure work tasks are completed on time andthat they meet appropriate quality standards. + Ensure that hourly employees are trained on companycore values, job roles, responsibilities, and technical and service aspects ofthe job. + Encourage and motivate employees to perform theirbest, take responsibility for tasks and assignments, make decisions and provideinput on possible improvements. + Assist management in establishing and communicatinggoals, performance expectations, timetables and deadlines for shift ordepartmental operations to hourly employees and ensure that they areunderstood. + Ensure employee compliance with company standards andpolicies and external regulations (e.g., safety, OSHA, department-specificprocedures such as food standards). **QualityAssurance/Quality Improvement** + Comply with quality assurance expectations andstandards. + Monitor the performance of others to ensure adherenceto quality expectations and standards **Working withOthers** + Support all co-workers and treat them with dignity andrespect. + Handle sensitive issues with employees and/or guestswith tact, respect, diplomacy, and confidentiality. + Partner with and assist others to promote anenvironment of teamwork and achieve common goals. + Develop and maintain positive and productive workingrelationships with other employees and departments. + Actively listen to and consider the concerns of otheremployees, responding appropriately and effectively. **PhysicalTasks** + Stand, sit, or walk for an extended period or for anentire work shift. + Reach overhead and below the knees, including bending,twisting, pulling, and stooping. + Move, lift, carry, push, pull, and place objectsweighing less than or equal to 25 pounds without assistance. **GeneralKitchen** + Ensure the quality of the food items and notifymanager if a product does not meet specifications. + Follow appropriate personal hygiene procedures toensure food served to guests is safe for consumption, including disinfectinghands prior to handling food and wearing a hat/hairnet and proper footwear. + Follow and ensure compliance with food safety andhandling policies and procedures, such as product rotation, First In-First Out(FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storageareas; and Cold Chain compliance, across all food-related departments andareas. + Prepare all potentially hazardous foods at the correcttemperature according to the HACCP guidelines. + Communicate any assistance needed during busy periodsto the Chef to ensure optimum service to guests. + Monitor the quantity of food that is prepared and theportions that are served in to control food waste and ensure that good food isnot thrown away. + Check and ensure the correctness of the temperature ofappliances and food using thermostats and thermometers, including monitoringfreezer systems, such as fans, drains, and doors, for proper operation, andreport issues or problems to facility management. + Operate ovens, stoves, grills, microwaves, and fryersto prepare foods. + Maintain kitchen logs for food safety programcompliance (e.g., A1, A2, QA). + Report maintenance issues immediately to appropriatepersonnel (i.e., management or maintenance). + Maintain up-to-date knowledge of company Food SafetyPrograms within assigned area of responsibility, as well as all local, state,and federal regulations. + Inform Chef of any excess food items that can be usedin daily specials or elsewhere. + Maintain food logs for all food products (e.g., productioncharts). **Stocking/Receiving** + Monitor stock of kitchen supplies and food to identifyneeded items and ensure neat and orderly storage, and communicate potentialproduct shortages, or price changes, to supervisor/manager. **Sanitationand Maintenance** + Wash and disinfect kitchen area including tables,tools, knives, and equipment to ensure sanitary conditions and meet thedepartmental standards, including using sanitizers required by healthdepartment. + Set-up and break down workstation with required miseen place, tools, equipment and supplies, ensuring items are to establishedspecs, ensuring adequate fill of containers, storing items appropriately, andcleaning station as appropriate. + Follow and ensure compliance with sanitation andcleaning procedures and pest control guidelines, reporting pest control issuesto appropriate personnel. **KitchenTools & Equipment** + Use kitchen tools safely and appropriately, includingusing appropriate tools to open cartons, boxes, and cans; keeping knives sharpened;using proper knife handling procedures; using correct knives for particularfood item or specific task; using dry pads when moving hot material; andengaging all appropriate safety devices prior to operating equipment. + Use measuring tools (for example, scale, measuringcups, measuring spoons) to precisely measure ingredients and portion sizes. **FoodPreparation** + Prepare and cook food according to recipes, qualitystandards, presentation standards, and food preparation checklist, establishingpriority items. + Test foods to determine if they have been cookedsufficiently, using methods such as tasting, smelling, or piercing them withutensils. + Weigh, measure, and mix ingredients according torecipes or personal judgment, using various kitchen utensils and equipment. + Prepare ingredients for cooking, including portioning,chopping, and storing food before use. + Monitor food quality while preparing food andthroughout the day utilizing the HACCP forms and production charts. + Wash and peel (if required) fresh fruits andvegetables to prepare them for cooking or consumption. + Assist cooks and kitchen talent with various tasks asneeded and provide cooks with needed items. + Prepare special meals or substitute items, wherepossible, to satisfy guest requests. + Supervise and coordinate activities of cooks andworkers engaged in food preparation. + Determine how food should be presented and createdecorative food displays. **Set-up** + Ensure proper portion, arrangement, and food garnishto be served to waiters or patrons, according to standards. + Inform Food & Beverage service talent of menuspecials and out of stock menu items throughout the meal period. + Serve food (for example, soup, desserts, sides,entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuringproper plate appearance. **Maintenance,Sanitation, and Cleaning Activities** + Ensure food storage areas are clean. _Marriott International is an equal opportunityemployer committed to hiring a diverse workforce and sustaining an inclusiveculture. Marriott International does not discriminate on the basis ofdisability, veteran status or any other basis protected under federal, state orlocal laws._