Chef de Partie - Zest

Role summary

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

The Chef de Partie at Zest is responsible for managing an assigned kitchen section, preparing food consistently to Marriott standards, following recipes and portion controls, and maintaining excellent hygiene and food-safety practices. Candidates should have professional culinary training or relevant experience in a hotel, restaurant, or high-volume kitchen. The role requires good knowledge of cooking methods, mise en place, HACCP procedures, stock rotation, and kitchen equipment. The successful candidate is expected to work efficiently under pressure, support junior team members, communicate well with colleagues, and maintain a clean, organized workstation. Flexibility to work shifts, weekends, and public holidays is essential. Knowledge of international cuisine and a positive, team-focused attitude would be advantageous.

About the employer

Putrajaya Marriott Hotel is a full-service luxury hotel located in Malaysia’s planned administrative capital, close to major government offices, business districts, attractions, and convention facilities. The hotel is part of Marriott International, one of the world’s largest hospitality companies, operating a broad portfolio of hotels and resorts worldwide. Putrajaya Marriott serves business travelers, families, leisure guests, weddings, conferences, and large-scale events. Its facilities typically include guest rooms and suites, restaurants and bars, banquet venues, leisure amenities, and wellness services. Marriott emphasizes guest satisfaction, professional service, food safety, teamwork, and consistent operating standards. Employees can benefit from structured training, international hospitality practices, career mobility, and staff travel opportunities across the Marriott network. The Zest kitchen supports the hotel’s food and beverage operations and requires reliable, disciplined culinary professionals.