Chef de Partie

Chef de Partie

• Job Location: Sheraton Colombo Hotel, Colombo, Sri Lanka

• Company Name: Marriott International

• Job ID: 26059796

About the Company & Brand

When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.

In joining Sheraton Hotels & Resorts, you join a diverse portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Summary

Operating within the Food and Beverage & Culinary career area, the Chef de Partie assists the Sous Chef in ensuring the quality, consistency, and efficient production of all culinary items within their assigned area of responsibility. This role involves showcasing culinary talent by personally preparing dishes while leading kitchen staff, managing food functions, maximizing guest satisfaction, and working within established operating budgets and food safety standards.

Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met

• Food Production: Supervise the preparation and production of all hot or cold food items for buffet and a la carte menus, ensuring strict compliance with prescribed recipes and specifications.

• Shift Supervision: Supervise kitchen shift operations and maintain daily compliance with all Food & Beverage policies, quality standards, and procedures.

• Inventory & Storage: Maintain rigorous standards for food preparation handling and correct storage.

• Menu & Prep Planning: Produce production prep lists, plan food quantities, manage plating requirements, and assist in developing daily and seasonal menu items.

• Regulatory Compliance: Ensure total compliance with all applicable local and international regulations, including HACCP, OSHA, and Health Department standards.

• Execution & Quality Checks: Prepare and cook foods of all types for regular service or special events, routinely checking raw and cooked products to guarantee quality, flavor, and decorative display presentation.

Leading the Kitchen Team

• Staff Coordination: Supervise, coordinate, and schedule the activities of station cooks and kitchen stewards.

• Leadership by Example: Lead shift teams by personal example, demonstrating honesty, integrity, and sound operational decision-making while actively working on the line.

• Cross-Training & Development: Ensure kitchen employees understand operational parameters, maintain high productivity levels, and are cross-trained to support daily operations.

• Sous Chef Deputization: Establish open, collaborative team relationships, assume the duties of the Sous Chef in their absence, and conduct daily line-ups.

Establishing and Maintaining Kitchen Goals

• Operational Execution: Set and support the achievement of kitchen performance, budget, and team goals by prioritizing daily operations.

• Financial Awareness: Manage daily operations to align with, achieve, or exceed budgeted property financial targets.

• Safety Standards: Implement company safety standards and effectively investigate, report, and follow up on any workplace accidents.

Ensuring Exceptional Customer Service

• Guest Satisfaction: Manage day-to-day station operations to meet and exceed guest expectations, emphasizing guest service during all departmental meetings.

• Complaint Resolution: Interact directly with guests to obtain feedback on product quality and effectively handle guest problems or complaints.

Managing and Conducting Human Resource Activities

• Coaching & Mentoring: Identify developmental needs within the team, providing coaching, mentoring, and progressive training on menu items, ingredients, and preparation methods.

• Performance & Discipline: Support the kitchen management team with progressive employee discipline procedures and participate in the performance appraisal process.

• Talent Acquisition: Assist as needed in interviewing and hiring new culinary team members.

Candidate Profile

Education and Experience

• A High School Diploma or GED; paired with a minimum of 4 years of professional experience in the culinary, food and beverage, or a related hospitality area.

• OR

• A 2-year Associate Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; paired with a minimum of 2 years of professional experience in a commercial kitchen setting.

Marriott International is dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.

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