Chef de Partie

• Manage and oversee a designated kitchen section on a daily basis
• Prepare, cook, and present dishes according to established recipes, portioning, and presentation standards
• Ensure all food is prepared in compliance with Marriott quality standards and local health and safety regulations
• Supervise, train, and support Commis Chefs and kitchen assistants within your section
• Maintain cleanliness, organization, and proper storage within the work area
• Monitor food quality, taste, and consistency during service
• Assist with costing, stock control, ordering, and minimizing food waste
• Ensure correct use and care of kitchen equipment
• Work collaboratively with other kitchen sections to ensure smooth service
• Comply with all company policies, procedures, and safety standards

• Professional culinary qualification preferred
• Minimum of 3-5 years’ experience in a similar role within a hotel or high-volume kitchen
• Experience within a branded or Marriott-aligned environment is advantageous
• Knowledge of HACCP and food safety standards
• Ability to stand for extended periods
• Flexibility to work shifts, weekends, and public holidays
• Ability to lift and carry kitchen equipment and supplies as required

Experience within a branded or Marriott-aligned environment is advantageous