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Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Phuket City Municipality, , Thailand - Full Time

Skills Needed
Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Team Leadership, Inventory Management, Plating, Budget Management, Staff Training, Guest Relations, Haccp Compliance, Osha Compliance, Problem Solving, Communication

Specialization
Candidates need either a high school diploma/GED with 4 years of culinary/F&B experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties include supervising food production, leading kitchen teams, maintaining strict sanitation standards, and contributing to budget goals.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Doha, , Qatar - Full Time

Skills Needed
Sanitation, Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Waste Minimization, Cost Monitoring, Kitchen Safety, Team Support, Leadership, Guest Interaction, Professional Appearance, Equipment Temperature Checking, Safety Procedures Adherence

Specialization
Candidates must maintain adherence to all sanitation and health regulations, prepare food accurately, and monitor costs to minimize waste. A high school diploma or G.E.D. equivalent is required, along with at least 6 years of related work experience, including 1 year of supervisory experience.

Experience Required
Minimum 5 year(s)

Chef de Partie at Fairfield Inn Suites by Marriott Harrisburg International Airport

Tokyo, , Japan - Full Time

Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Customer Service, Menu Planning, Portion Control, Garnishing, Training, Scheduling, Problem Solving, Attention To Detail, Professionalism

Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required, and no specific licenses or certifications are mentioned.

Experience Required
Minimum 2 year(s)

Chef de Partie at Residence Inn by Marriott Nashville Opryland

Gurugram, haryana, India - Full Time

Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Customer Service, Recipe Adherence, Food Garnishing, Portion Control, Training, Scheduling, Problem Solving, Professional Appearance, Confidentiality

Experience Required
Minimum 2 year(s)

Chef de Partie at Residence Inn by Marriott Columbus DT

Mahabaleshwar, maharashtra, India - Full Time

Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Customer Service, Recipe Adherence, Portion Control, Garnishing, Training, Scheduling, Problem Solving, Safety Procedures, Professional Appearance

Experience Required
Minimum 2 year(s)

Chef de Partie at Springhill Suites by Marriott IndianapolisWestfield

Melbourne, Victoria, Australia - Full Time

Skills Needed
Culinary Expertise, Food Preparation, Supervision, Team Leadership, Menu Development, Food Safety, Sanitation Standards, Guest Satisfaction, Communication, Training, Problem Solving, Budget Management, Interpersonal Skills, Quality Control, Time Management, Collaboration

Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.

Experience Required
Minimum 2 year(s)

Chef de Partie at Fairfield Inn Suites by Marriott Mansfield

Mumbai, maharashtra, India - Full Time

Skills Needed
Meal Preparation, Temperature Regulation, Portion Control, Food Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Team Support, Guest Service Needs, Professional Communication, Employee Coaching, Hiring Assistance, Scheduling

Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no specific supervisory experience or certifications are required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong teamwork and professional communication skills.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Khánh Hòa, An Giang Province, Vietnam - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Team Support, Guest Service, Communication, Training Assistance, Scheduling Assistance, Employee Counseling

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Miri, Sarawak, Malaysia - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Team Support, Communication, Guest Service

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Tirupati, Andhra Pradesh, India - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service, Scheduling Assistance, Training Assistance, Employee Counseling

Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork skills.

Experience Required
Minimum 2 year(s)

Chef de Partie at Minor International

Kafue, Lusaka Province, Zambia - Full Time

Skills Needed
Culinary Arts, Cooking Skills, Food Safety, Kitchen Operations, Organisational Skills, Teamwork, Menu Development, Presentation Skills, Mise En Place, Portion Control, Hygiene Standards, Communication, Creativity, Attention To Detail, Cost Efficiency, Local Ingredients

Specialization
Candidates must have a Diploma in Culinary Arts and 2-3 years of experience in a similar role within a luxury setting. Strong cooking skills, a passion for fresh ingredients, and excellent organisational abilities are essential.

Experience Required
Minimum 2 year(s)

Chef de Partie at Courtyard by Marriott South Boston

Bangkok, , Thailand - Full Time

Skills Needed
Teamwork, Food Safety, Inventory Management, Supervisory Skills, Communication, Problem Solving, Guest Service, Training, Scheduling, Sanitation, Accident Prevention, Motivation, Coaching, Organization, Quality Control, Time Management

Specialization
Candidates should have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and food safety certification are preferred qualifications.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

London, England, United Kingdom - Full Time

Skills Needed
Communication Skills, Time Management, Customer Service, Food Preparation, Stock Management, Team Leadership, Creativity, Attention To Detail, High Quality Food Production, Multi Tasking, Environmental Awareness, Discipline, Training, Service Orientation, Problem Solving

Specialization
Candidates should have previous experience as a Chef de Partie or high-performing Demi Chef de Partie, with strong communication and customer service skills. A creative approach to food production and the ability to work under pressure are essential.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Tirupati, Andhra Pradesh, India - Full Time

Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Communication, Teamwork, Training, Scheduling, Employee Counseling, Coaching, Safety Procedures, Professional Appearance

Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though no specific supervisory experience or certifications are required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork skills.

Experience Required
Minimum 2 year(s)

Chef de Partie at THE WILLIAMSBURG WINERY, LTD.

Williamsburg, Virginia, United States - Full Time

Skills Needed
Food Preparation, Culinary Operations, Staff Training, Menu Development, Inventory Management, Sanitation Standards, Event Coordination, Customer Service, Multitasking, Organization, Communication, Team Management, Time Management, Problem Solving, Attention To Detail, Creativity

Specialization
Candidates should have 1-2 years of experience in a banquet or event-focused culinary role, with a culinary degree preferred but not required. Availability to work nights, weekends, and holidays is necessary, along with the ability to lift up to 55 lbs.

Chef de Partie at Courtyard by Marriott Harlingen

, Rajasthan, India - Full Time

Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Customer Service, Training, Scheduling, Food Garnishing, Portion Control, Problem Solving, Recipe Adherence, Professional Appearance, Guest Service, Log Maintenance

Experience Required
Minimum 2 year(s)

Chef de Partie at Marriott Hotel Lingfield Park Racecourse

Sarasota, Florida, United States - Full Time

Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Professional Appearance, Relationship Building

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Andhra Pradesh, India - Full Time

Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. Essential duties include physical tasks such as standing for long periods and lifting up to 25 pounds, alongside maintaining professional appearance and confidentiality.

Experience Required
Minimum 2 year(s)

Chef de partie at Louvre Hotels Group

Marseille, Provence-Alpes-Cote d'Azur, France - Full Time

Skills Needed
Versatility, Hygiene Standards, Cooking Techniques, Teamwork, Stress Management

Specialization
Candidates should possess versatility and mastery of hygiene and safety standards, as well as cooking techniques. Teamwork and stress management skills are also essential for this role.

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Andhra Pradesh, India - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Guest Service, Communication, Training Assistance, Scheduling Assistance, Employee Counseling

Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork skills.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Phuket City Municipality, , Thailand -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

0.0

Posted On

19 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Preparation, Kitchen Supervision, Menu Development, Food Safety, Team Leadership, Inventory Management, Plating, Budget Management, Staff Training, Guest Relations, HACCP Compliance, OSHA Compliance, Problem Solving, Communication

Industry

Hospitality

Description

JOB SUMMARY 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. CANDIDATE PROFILE Education and Experience • 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. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). • Communications production needs to key personnel. • Produces production prep list. • Assists in developing daily and seasonal menu items. • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). • Assists in estimating daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Assumes duties of the Sous Chef in his/her absence. • Assists Chef in daily line up and conducts in his/her absence. Establishing and Maintaining Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • 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 including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Responsibilities

The Chef de Partie assists the Sous Chef in maintaining quality and consistency across assigned kitchen areas by personally performing tasks, leading staff, and managing food-related functions. This role involves supervising food preparation, ensuring compliance with recipes and standards, and developing team members to improve operational results.

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Phuket City Municipality, , Thailand - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Doha, , Qatar - Full Time

Experience Required
Minimum 5 year(s)

Chef de Partie at Fairfield Inn Suites by Marriott Harrisburg International Airport

Tokyo, , Japan - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Residence Inn by Marriott Nashville Opryland

Gurugram, haryana, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Residence Inn by Marriott Columbus DT

Mahabaleshwar, maharashtra, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Springhill Suites by Marriott IndianapolisWestfield

Melbourne, Victoria, Australia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Fairfield Inn Suites by Marriott Mansfield

Mumbai, maharashtra, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Khánh Hòa, An Giang Province, Vietnam - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Miri, Sarawak, Malaysia - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Team Support, Communication, Guest Service

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Tirupati, Andhra Pradesh, India - Full Time

Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork skills.

Experience Required
Minimum 2 year(s)

Chef de Partie at Minor International

Kafue, Lusaka Province, Zambia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Courtyard by Marriott South Boston

Bangkok, , Thailand - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Tirupati, Andhra Pradesh, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at THE WILLIAMSBURG WINERY, LTD.

Williamsburg, Virginia, United States - Full Time

Chef de Partie at Courtyard by Marriott Harlingen

, Rajasthan, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Marriott Hotel Lingfield Park Racecourse

Sarasota, Florida, United States - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Andhra Pradesh, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de partie at Louvre Hotels Group

Marseille, Provence-Alpes-Cote d'Azur, France - Full Time

Skills Needed
Versatility, Hygiene Standards, Cooking Techniques, Teamwork, Stress Management

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Andhra Pradesh, India - Full Time

Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork skills.

Experience Required
Minimum 2 year(s)