Chef de Partie

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Partie is responsible for managing a designated kitchen section and preparing consistently high-quality dishes in line with Marriott and Pier One Sydney Harbour standards. Requirements typically include commercial cookery experience, sound knowledge of food preparation, cooking techniques, food safety and hygiene procedures, and the ability to work efficiently during busy service periods. A relevant culinary qualification is desirable, along with strong communication, organisation and teamwork skills. The successful candidate is expected to maintain a clean and safe workstation, minimise waste, follow recipes and presentation standards, support junior kitchen staff, and contribute positively to a professional hospitality team. Flexibility to work weekends, evenings and public holidays is generally required.

About the employer

Pier One Sydney Harbour is an upscale waterfront hotel located beneath the Sydney Harbour Bridge in the historic Walsh Bay precinct. It forms part of Marriott International’s Autograph Collection, a portfolio of distinctive independent-style hotels known for individual design, local character and personalised guest experiences. The property offers accommodation, restaurants, bars, event spaces and harbour views, attracting leisure travellers, corporate guests and wedding and conference clients. Marriott International is one of the world’s largest hospitality companies, operating thousands of hotels and resorts across numerous brands and countries. Employees generally work within structured service, safety and training standards while having opportunities to develop through a global hospitality network. At Pier One, culinary team members can gain experience in premium hotel dining, events, banquets and high-volume service in one of Sydney’s most recognisable locations.