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 an assigned kitchen section, preparing and cooking food to Four Points by Sheraton standards, and maintaining consistent quality, presentation, and portion control. Candidates should have professional culinary experience, preferably in a hotel or high-volume restaurant, knowledge of food safety and hygiene procedures, and the ability to work efficiently under pressure. Culinary training or a relevant certificate is advantageous. The successful candidate is expected to organize mise en place, control food waste, follow recipes, support junior kitchen colleagues, communicate effectively with the culinary team, and maintain a clean and safe workstation. Flexibility to work shifts, weekends, and public holidays is required.

About the employer

Four Points by Sheraton Surabaya, Tunjungan Plaza is a Marriott International hotel located in the heart of Surabaya, East Java, directly connected to the popular Tunjungan Plaza shopping and lifestyle complex. The hotel serves business travelers, leisure guests, families, and event visitors, offering contemporary accommodation, restaurants, meeting facilities, and leisure amenities. Four Points is Marriott’s approachable, modern hospitality brand, known for comfortable stays, local experiences, friendly service, and its Best Brews food and beverage concept. Employees generally work within Marriott’s global service, safety, and professional standards while serving a diverse international and domestic clientele. The property provides an opportunity to develop hotel operations experience in one of Indonesia’s major commercial cities, with access to Marriott training, internal mobility, and broader career opportunities across the group, subject to performance and business needs.