Chef de Partie - Sheraton Kota Kinabalu

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 presenting dishes to Sheraton standards, following recipes and portion controls, and maintaining high standards of hygiene, food safety, and cleanliness. Candidates should have professional culinary training or relevant kitchen experience, good knowledge of cooking techniques, and the ability to work efficiently under pressure. The role requires teamwork, attention to detail, flexibility with shifts, and willingness to support other sections when needed. Experience in a hotel, resort, or high-volume restaurant is advantageous. The successful candidate is expected to maintain consistent food quality, minimise waste, follow local health regulations, and contribute positively to a professional kitchen team.

About the employer

Sheraton Kota Kinabalu is a hotel operated under Sheraton Hotels & Resorts, one of Marriott International’s global hospitality brands. Located in Sabah, Malaysia, the property serves leisure travellers, business guests, families, and groups visiting Kota Kinabalu and nearby attractions. Sheraton hotels typically offer guest rooms, restaurants and bars, meeting facilities, fitness or recreational services, and event spaces. As part of Marriott International, the hotel follows established standards for guest service, food safety, workplace conduct, training, and operational performance. Employees may benefit from structured development opportunities and access to Marriott’s international hospitality network, subject to local employment terms. The kitchen team supports the hotel’s restaurants, banquets, room service, and other culinary operations, making the Chef de Partie role suitable for cooks seeking experience in an internationally recognised hotel environment.