Chef de Partie – Sushi Chef

About the role

The Chef de Partie – Sushi Chef is responsible for preparing and presenting sushi and cold kitchen items to the highest standards of quality, hygiene, and brand consistency. Working within a hotel environment, you will support the culinary team to deliver exceptional guest experiences.

Key responsibilities

• Prepare and present sushi and cold dishes according to established recipes and plating guidelines.
• Monitor and regulate refrigerator and preparation area temperatures.
• Maintain accurate food logs, ensure proper storage, thawing, and handling of ingredients.
• Control portion sizes, minimize waste, and communicate excess items for daily specials.
• Keep workstations clean, organized, and compliant with hygiene standards.
• Support kitchen operations during busy periods and communicate menu specials to service staff.
• Assist in training and mentoring junior kitchen associates.

Required profile

• Experience working in a sushi or cold kitchen environment.
• Strong attention to detail and commitment to food safety.
• Ability to work efficiently in a fast‑paced, team‑oriented setting.
• Professional conduct and appearance.

Required skills

• Sushi preparation techniques
• Cold dish preparation
• Food safety and hygiene compliance
• Portion control and plating

What we offer

• Exclusive staff discounts on Marriott International hotel accommodation and F&B worldwide.
• Career growth through Marriott’s global learning and training programs.
• Duty meals provided.