Chef De Partie, Marriott Bonvoy

Marriott Bonvoy

Location:
Malaysia, Langkawi

Category:
Gastronomy

Contract Type:
Employment contract

Salary:

Not provided

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Job Description:

Assists the Sous Chef in ensuring the quality, consistency, and production in kitchen areas. Exhibits culinary talents by performing tasks while leading staff and managing all food-related functions. Works to improve guest and employee satisfaction, maintains budget, and ensures sanitation and food standards are achieved. Develops and trains the 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
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Plans and manages food quantities and plating requirements
Assists in developing daily and seasonal menu items
Prepares and cooks foods of all types
Supervises and coordinates activities of cooks and workers engaged in food preparation
Ensures employees are cross-trained to support successful daily operations
Empowers employees to provide excellent customer service
Handles guest problems and complaints
Assists as needed in the interviewing and hiring of employee team members

Requirements:

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

What we offer:

Equal opportunity environment
Development and training
Access to global team opportunities
Non-discrimination based on protected categories

Additional Information:

Job Posted:
June 30, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Chef De Partie