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Chef de Partie - Japanese Cuisine

https://www.marriott.com Logo

Marriott Bonvoy

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Location:
Indonesia , Labuan Bajo

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Category:
Gastronomy

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Contract Type:
Not provided

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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:

  • Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen
  • 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
  • Plans and manages food quantities and plating requirements for the food operation
  • Assists in developing daily and seasonal menu items
  • Ensures compliance with all applicable laws and regulations
  • 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
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Leads shift teams while personally preparing food items
  • Supervises and manages restaurant kitchen employees
  • Ensures employees are cross-trained
  • Assumes duties of the Sous Chef in his/her absence
  • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers
  • Handles guest problems and complaints
  • Interacts with guests to obtain feedback on product quality and service levels
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
  • Participates in training restaurant staff on menu items
  • Manages employee progressive discipline procedures
  • Participates in the employee performance appraisal process
  • Assists as needed in the interviewing and hiring of employee team members
  • Provides information to supervisors, co-workers, and subordinates
  • Analyzes information and evaluating results to choose the best solution and solve problems
  • Attends and participates in all pertinent meetings

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:
January 08, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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