job description
Join Marriott International in the heart of Nusa Dua, Bali as a Demi Chef de Partie and elevate your culinary career in one of the worldâs most luxurious hospitality destinations. This role offers a unique opportunity to work alongside seasoned chefs in a dynamic, high-end kitchen environment, crafting exceptional dining experiences for discerning guests.
As a Demi Chef de Partie, you will play a pivotal role in supporting the Chef de Partie in preparing and presenting dishes that meet Marriottâs exacting standards. From regulating kitchen equipment to ensuring seamless food preparation, your attention to detail and passion for culinary arts will contribute to the success of our award-winning restaurants.
Nusa Duaâs vibrant culinary scene and Marriottâs global reputation provide an unparalleled platform for professional growth. Whether youâre preparing special meals, managing inventory, or collaborating with a diverse team, this position is ideal for ambitious chefs eager to refine their skills in a world-class setting.
Responsibility
- Prepare and cook high-quality dishes according to standardized recipes and special dietary requirements.
- Assist the Chef de Partie in managing a specific section of the kitchen (e.g., sauces, pastries, or grills).
- Regulate and monitor the temperature of ovens, broilers, grills, and other cooking equipment to ensure optimal performance.
- Pull and thaw ingredients from storage, adhering to food safety and hygiene standards.
- Collaborate with the culinary team to maintain inventory, reduce waste, and ensure timely restocking of supplies.
- Follow HACCP and Marriottâs food safety protocols to guarantee guest satisfaction and compliance.
- Support in plating and garnishing dishes to meet presentation standards.
- Participate in daily pre-service meetings and contribute ideas for menu innovation.
Qualifications
- Minimum 2 years of experience in a professional kitchen, preferably in a luxury hotel or resort.
- Culinary degree or certification from a recognized institution (e.g., Le Cordon Bleu, local culinary schools).
- Strong knowledge of international cuisines, ingredients, and cooking techniques.
- Ability to work in a fast-paced environment while maintaining composure and efficiency.
- Excellent teamwork and communication skills, with fluency in English (additional languages are a plus).
- Physical stamina to stand for extended periods and lift up to 25 kg.
- Familiarity with food cost control and portion management.
- Passion for continuous learning and staying updated on culinary trends.