Chef de Partie at Marriott International

Position Summary

• As a Chef de Partie, you are responsible for leading a designated kitchen section and ensuring food preparation and presentation meet Marriott brand standards. You will support the Sous Chef and Executive Chef in delivering consistent, highquality culinary experiences while maintaining food safety, hygiene, and operational efficiency.

Key Responsibilities

• Manage and oversee a designated kitchen section on a daily basis
• Prepare, cook, and present dishes according to established recipes, portioning, and presentation standards
• Ensure all food is prepared in compliance with Marriott quality standards and local health and safety regulations
• Supervise, train, and support Commis Chefs and kitchen assistants within your section
• Maintain cleanliness, organization, and proper storage within the work area
• Monitor food quality, taste, and consistency during service
• Assist with costing, stock control, ordering, and minimizing food waste
• Ensure correct use and care of kitchen equipment
• Work collaboratively with other kitchen sections to ensure smooth service
• Comply with all company policies, procedures, and safety standards

Skills & Competencies

• Strong culinary skills with attention to detail
• Ability to work under pressure in a fastpaced environment
• Good leadership and teambuilding skills
• Strong knowledge of food safety and hygiene standards
• Effective communication and timemanagement skills

Qualifications & Experience

• Professional culinary qualification preferred
• Minimum of 3-5 years’ experience in a similar role within a hotel or highvolume kitchen
• Experience within a branded or Marriottaligned environment is advantageous
• Knowledge of HACCP and food safety standards
• Physical & Work Requirements
• Ability to stand for extended periods
• Flexibility to work shifts, weekends, and public holidays
• Ability to lift and carry kitchen equipment and supplies as required