Chef de Partie

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

5 Working Days
Meal Allowance
Uniform
Life Insurance
Health Insurance
Annual Physical Check Up
Hotel Clinic
Birthday Present
Long Service Award
Marriott Training Opportunities
Internal Transfer in Marriott Thailand Properties
Career Development and Growth within Marriott