Chef de Partie, Butchery – Marriott International
Role Summary
The Chef de Partie, Butchery is responsible for supervising and coordinating the activities of cooks and kitchen workers. This role plays a crucial part in ensuring high-quality food preparation and presentation in a dynamic kitchen environment.
Job Description
As a Chef de Partie, Butchery at Sheraton Johor Bahru, you will oversee daily kitchen operations, ensuring that food is prepared to the highest standards. You will work closely with kitchen staff to maintain a smooth workflow and uphold food safety practices.
Key Responsibilities:
- Supervise and coordinate the activities of cooks and kitchen workers.
- Determine food presentation and create decorative displays.
- Ensure proper portioning and garnishing of dishes.
- Monitor food quantity and quality to meet standards.
- Prepare special or substitute meals as required.
- Assist kitchen staff in daily operations and training.
- Maintain kitchen logs for food safety compliance.
- Manage stock levels and inventory control.
- Support management with staffing and employee development.
Job Requirements
Technical, Trade, or Vocational School Degree.
4 to 6 years of related work experience.
At least 2 years of supervisory experience.
Ability to follow company safety and security policies and procedures.
Capacity to perform physical tasks such as reaching, bending, and lifting up to 25 pounds without assistance.
Strong communication skills to address guest service needs.
Commitment to maintaining cleanliness and professionalism.
Quick Info
Company
Marriott International
Location
Johor
Salary
—
Skills Required
6 skills
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Required Skills
Supervision
Food Safety
Communication
Inventory Management
Culinary Skills
Teamwork
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