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 consistent, high-quality dishes in line with Marriott standards. Requirements generally include commercial cookery experience, sound knowledge of food preparation, cooking techniques, food safety and hygiene procedures, and the ability to work efficiently in a busy hotel kitchen. A relevant culinary qualification is desirable. The successful candidate is expected to maintain an organised workstation, control food quality and wastage, follow recipes and presentation standards, support junior kitchen staff, and work cooperatively with chefs and service teams. Flexibility to work weekends, evenings and public holidays is normally required.

About the employer

Marriott International is one of the world's largest hospitality companies, operating a broad portfolio of hotels and resorts across numerous international markets. Its brands range from full-service luxury properties to select-service and extended-stay hotels. Marriott focuses on guest service, professional development, responsible business practices and creating opportunities for employees to build long-term hospitality careers. Melbourne Marriott Hotel Docklands is part of the Marriott portfolio and serves leisure and business travellers in Melbourne's Docklands precinct. The property provides accommodation, dining, meeting and event facilities, and a contemporary hotel environment close to the waterfront, entertainment venues and the city centre. Employees typically work within structured operational standards while receiving access to Marriott's global training, benefits and career-development programs.