Sushi Chef de Partie

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 55 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis Hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by the signature St. Regis Butler Service.

PPOSITION SUMMARY

The Chef de Partie is responsible for managing an assigned kitchen section and ensuring consistent, high-quality food production in line with brand standards, recipes, and food safety requirements. This role acts as a key link between the Sous Chef / Chef de Cuisine and the kitchen brigade, combining strong hands-on culinary execution with leadership, organization, and accountability for section performance. The Chef de Partie supports an exceptional guest experience through precision, discipline, and teamwork.

CORE RESPONSIBILITIES

Section Leadership & Culinary Execution

• Take full responsibility for the daily operation and performance of the assigned kitchen section.
• Prepare, cook, and present food items according to approved recipes, quality standards, and presentation guidelines.
• Ensure consistency in taste, texture, portioning, and presentation throughout all service periods.
• Supervise and guide Commis Chefs and Cooks within the section, ensuring tasks are executed correctly and efficiently.
• Lead by example during service, maintaining focus, pace, and attention to detail.
• Execute special guest requests and approved menu substitutions when required.

Mise en Place & Kitchen Operations

• Plan, prepare, and organize mise en place to ensure smooth and efficient service.
• Set up, maintain, and break down the assigned workstation according to established standards.
• Monitor production levels to avoid shortages or excessive waste.
• Communicate proactively with the Sous Chef / Chef de Cuisine regarding production needs, challenges, or shortages.
• Ensure proper use and care of all kitchen tools and equipment within the section.

Food Safety, Sanitation & Compliance

• Ensure strict adherence to HACCP guidelines and company food safety programs.
• Maintain correct food handling, labeling, dating, storage, and FIFO rotation practices.
• Monitor and record food and equipment temperatures as required.
• Ensure cold chain compliance, including correct thawing and storage procedures.
• Identify and report any food safety, quality, or equipment issues immediately to senior kitchen leadership.
• Maintain cleanliness and sanitation of the section, including tools, equipment, and storage areas.

Teamwork, Training & Communication

https://careers.marriott.com/sushi-chef-de-partie-st-regis-budapest-pre-opening/job/60EDAF28F2825DCD7555BD4687D9C50C