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 dishes to recipe and presentation standards, and maintaining consistent food quality. Requirements typically include relevant culinary training or professional kitchen experience, knowledge of food preparation techniques, hygiene regulations, allergen awareness, and the ability to work efficiently under pressure. The successful candidate is expected to organize mise en place, monitor ingredients, minimize waste, follow food-safety procedures, support junior team members, and maintain a clean and safe workstation. Flexibility to work shifts, weekends, and public holidays is essential. Good teamwork, communication, discipline, and a genuine commitment to guest satisfaction are important for success.

About the employer

Sheraton Kuching Hotel is a full-service international hotel in Kuching, Sarawak, operated under the Sheraton brand of Marriott International. The hotel serves business travelers, tourists, groups, and event guests, offering accommodation, restaurants and bars, meeting facilities, recreation services, and guest-support operations. Marriott International is one of the world's largest hospitality companies, with a broad portfolio of hotel brands and properties across many countries. Working at Sheraton Kuching generally involves following international hospitality standards while delivering warm, locally informed service. Culinary employees can expect structured kitchen procedures, food-safety requirements, teamwork across departments, and opportunities to develop within a global hotel organization. Exact benefits, staff meals, accommodation, service charge, and career progression depend on the employment package offered by the hotel.