Chef de Partie – Culinary Supervisor

About the role

The Chef de Partie will lead a team of cooks and kitchen staff in delivering high‑quality dishes while ensuring consistent presentation and adherence to safety standards. This position combines hands‑on culinary expertise with supervisory responsibilities in a fast‑paced hotel environment.

Key responsibilities

• Supervise and coordinate daily activities of cooks and kitchen workers.
• Determine food presentation, create decorative displays, and ensure proper portioning, arrangement, and garnish.
• Monitor food preparation quantities and inform service staff of menu specials and out‑of‑stock items.
• Prepare special meals or substitute items as required.
• Assist cooks with tasks, provide needed items, and maintain stock of kitchen supplies.
• Maintain kitchen logs for food safety programs and product tracking.
• Support management in hiring, training, scheduling, evaluating, and coaching employees.
• Follow all company safety, security, and uniform policies and report any hazards.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• 4‑6 years of relevant culinary experience.
• Minimum 2 years of supervisory experience in a kitchen environment.
• No specific license or certification required.

Required skills

What we offer

• Opportunity to work with a leading global hospitality brand.
• Professional development and career progression within Marriott International.
• Competitive benefits and a collaborative team environment.