Chef de Partie – Marriott International
Marriott International
Engineering
Role Summary
The Chef de Partie - Cold Kitchen is responsible for preparing cold dishes according to recipes and quality standards. The role includes monitoring equipment, maintaining food quality and logs, and coordinating with kitchen and service staff.
Job Description
The Chef de Partie - Cold Kitchen is responsible for preparing special meals and cold foods according to recipes, quality, and presentation standards. This role involves regulating cooking equipment temperatures, maintaining food logs, ensuring proper portioning and food garnish, monitoring food quality and quantity, and communicating with kitchen and service staff regarding menu items and specials. The position also includes assisting management with employee-related tasks and following all company safety, security policies, and procedures.
Job Requirements
Technical, Trade, or Vocational School Degree preferred.
At least 3 years of related work experience preferred.
Ability to prepare special meals and cold foods according to standards.
Capacity to regulate and monitor kitchen equipment and food quality.
Strong communication skills to coordinate with team and service staff.
Ability to maintain cleanliness and professional appearance.
Capability to perform physical tasks such as standing for extended periods and lifting up to 25 pounds.
Willingness to follow company policies and safety procedures.
Ability to develop and maintain positive working relationships.
No prior supervisory experience required.
Quick Info
Company
Marriott International
Location
Kuala Lumpur
Salary
Undisclosed
Skills Required
8 skills
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Required Skills
Food Preparation
Cold Kitchen Expertise
Food Quality Control
Kitchen Equipment Management
Portion Control
Communication Skills
Food Safety And Sanitation
Team Coordination
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