Chef de Partie – Marriott International
Marriott International
Food and Beverage
Role Summary
The Chef de Partie is responsible for preparing meals, ensuring food quality, and managing food presentation. The role involves supporting management with personnel functions and adhering to company safety and security policies. This position requires strong communication skills and the ability to maintain a professional kitchen environment.
Job Description
The Chef de Partie is responsible for preparing special meals and substitute items, regulating the temperature of cooking equipment, and ensuring proper portioning, arrangement, and garnishing of food. This role involves maintaining food quality and quantity, preparing food according to recipes and quality standards, and assisting management with various personnel functions including hiring and training. The Chef de Partie must follow company safety and security policies, maintain a clean and professional appearance, and develop positive working relationships within the team while supporting the achievement of common goals.
Job Requirements
Technical, Trade, or Vocational School Degree is preferred.
At least 3 years of related work experience is preferred.
No supervisory experience is required.
Ability to follow all company and safety and security policies and procedures.
Physical ability to stand, sit, or walk for extended periods and perform physical tasks such as lifting, carrying, pushing, and pulling objects up to 25 pounds.
Strong communication skills using clear and professional language.
Ability to maintain confidentiality and protect company assets.
Capability to assist with hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees.
Ability to anticipate and address guest service needs and speak with others professionally.
Commitment to quality expectations and standards in food preparation and presentation.
Quick Info
Company
Marriott International
Location
Kuala Lumpur
Salary
Undisclosed
Skills Required
8 skills
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Required Skills
Food Preparation
Quality Control
Safety Compliance
Teamwork
Communication
Employee Training
Time Management
Attention To Detail
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