Chef de Partie - L'Orangerie, Marriott Bonvoy

Marriott Bonvoy

Location:
Malaysia, Langkawi

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

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.

Job Responsibility:

Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu
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
Communications production needs to key personnel
Produces production prep list
Assists in developing daily and seasonal menu items
Ensures compliance with all applicable laws and regulations
Assists in estimating daily restaurant production needs
Prepares and cooks foods of all types
Checks the quality of raw and cooked food products
Determines how food should be presented and creates decorative food displays

Requirements:

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

Additional Information:

Job Posted:
June 07, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Chef de Partie - L'Orangerie