job description
Join Marriott International at our prestigious property in Bali and become part of a world-class culinary team that redefines hospitality through passion, precision, and artistry. As a Chef de Partie, you will play a pivotal role in delivering exceptional dining experiences that align with AC Hotelsā philosophy: āAttention to detail is the greatest form of generosity.ā
In this dynamic role, you will oversee a specific section of our kitchen, ensuring every dish meets the highest standards of taste, presentation, and consistency. Whether itās the artful plating of a signature dish or the seamless execution of a high-volume service, your expertise will contribute to creating unforgettable moments for our guests. Baliās vibrant culinary scene and Marriottās global reputation provide the perfect backdrop for your career growth in luxury hospitality.
If you thrive in a fast-paced, creative environment and are committed to culinary excellence, we invite you to apply and take the next step in your career with one of the worldās most respected hotel brands.
Responsibility
- Prepare and cook high-quality dishes according to standardized recipes and special dietary requirements.
- Supervise and mentor junior kitchen staff, ensuring adherence to food safety and hygiene standards.
- Manage inventory, control costs, and minimize waste while maintaining optimal stock levels.
- Collaborate with the Executive Chef and Sous Chefs to develop seasonal menus and innovative culinary concepts.
- Ensure timely and efficient service during peak hours, maintaining a clean and organized workspace.
- Monitor food presentation, portion sizes, and plating to uphold brand standards.
- Assist in training new team members and conducting performance evaluations.
- Participate in daily pre-service briefings and contribute ideas for continuous improvement.
Qualifications
- Minimum 3 years of experience as a Chef de Partie or similar role in a luxury hotel, resort, or fine-dining restaurant.
- Culinary degree or certification from a recognized institution (e.g., Le Cordon Bleu, CIA) is a plus.
- Strong knowledge of international cuisines, cooking techniques, and kitchen operations.
- Proven leadership skills with the ability to manage and inspire a diverse team.
- Excellent communication and organizational skills, with fluency in English.
- Ability to work under pressure, adapt to changing priorities, and maintain composure in a fast-paced environment.
- Familiarity with HACCP, food safety regulations, and sanitation practices.
- Passion for innovation, creativity, and a commitment to delivering exceptional guest experiences.