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 supports the kitchen team by preparing, cooking and presenting food to Marriott standards within an assigned section. Requirements generally include commercial cookery experience, relevant culinary qualifications or practical training, food-safety knowledge and the ability to work efficiently in a busy hotel environment. The successful candidate is expected to maintain consistent quality, follow recipes and portion controls, keep the workstation clean, minimise waste and comply with health and safety procedures. Flexibility is important, as the role may involve early starts, late finishes, weekends and public holidays. Strong teamwork, communication, organisation and a genuine commitment to guest service are essential.

About the employer

Sydney Harbour Marriott Hotel at Circular Quay is a luxury Marriott property positioned near Sydney Harbour, the Sydney Opera House and the historic Rocks district. The hotel serves leisure travellers, business guests, groups and event attendees, offering accommodation, restaurants, bars, meeting facilities and guest services. It operates as part of Marriott International, one of the world's largest hospitality companies, with a broad portfolio of hotels and resorts across many brands and countries. Marriott promotes professional development, service excellence, inclusion and career mobility for associates. In this hotel, culinary employees work in a high-volume operation where consistency, presentation, food safety and teamwork are important. The property provides an international workplace and exposure to luxury hotel standards, large events and a diverse guest base.