Demi Chef de Partie

Demi Chef de Partie responsible for preparing meals, regulating oven and equipment temperatures, thawing and portioning ingredients, and ensuring quality, presentation, and garnishes in the Marriott kitchen. Maintains food logs, communicates specials and stock items to F&B staff, trains and coaches team members, enforces safety and security policies, and supports management with hiring and scheduling. Requires standing and lifting up to 25 pounds, ability to reach and bend, and ability to perform other duties as assigned; operates per recipes, quality standards, and checklists in a high-volume kitchen in Maharashtra, India.