Chef de Partie – Culinary Team Member

About the role

The Chef de Partie will join our hotel kitchen team on Tokoriki Island, delivering high‑quality meals and supporting daily operations. You will work closely with the Chef and service staff to ensure consistent food standards and guest satisfaction.

Key responsibilities

• Prepare special meals, cold foods and substitute items according to recipes.
• Regulate temperature of ovens, broilers, grills and roasters; pull and thaw food safely.
• Maintain portion control, food arrangement, garnish, and food logs.
• Monitor food quality and quantity, inform the Chef of excess items for specials.
• Communicate menu specials and out‑of‑stock items to service staff.
• Assist management with hiring, training, scheduling and employee coaching.
• Follow all safety, security and HACCP policies; report maintenance needs and incidents.
• Maintain professional uniform and personal appearance.

Required profile

• High school or tertiary qualification in Cookery or Culinary Arts.
• 1–2 years experience in a commercial kitchen or similar food‑preparation environment.
• Good understanding of basic cooking techniques, food handling and HACCP‑aligned hygiene practices.
• Ability to follow recipes, quality standards and presentation guidelines.

Required skills

• Basic cooking techniques
• Food handling
• HACCP hygiene practices
• Temperature control of ovens, broilers, grills and roasters
• Recipe execution
• Cold food preparation

What we offer

• Exclusive staff discounts on food, beverage and Marriott hotel rooms worldwide.
• International training programs and career pathways within Marriott.
• Employee Assistance Program for physical, emotional and financial wellbeing.
• Duty meals and laundered uniforms provided.
• Prorated unused sick leave paid out at year‑end and overtime eligibility.