Chef de Partie – Sushi Chef

POSITION SUMMARY

JOB SUMMARY
The Chef de Partie – Sushi Chef is responsible for the preparation and presentation of sushi and cold kitchen items in line with established recipes, quality standards, and brand expectations. This role ensures consistent food quality, hygiene, and efficient kitchen operations while supporting the culinary team in delivering exceptional guest experiences.

KEY RESPONSIBILITIES

1. Operations Management
   • Prepare and present sushi and cold food items according to recipes and presentation standards
   • Regulate and monitor temperatures of refrigerators and food preparation areas
   • Ensure proper portioning, plating, and garnishing of all dishes
   • Maintain food logs and ensure proper storage, thawing, and handling of ingredients
   • Monitor quality and quantity of food prepared to minimize waste
   • Inform Chef of excess food items for use in daily specials
   • Ensure all food preparation areas are clean, organized, and compliant with hygiene standards

    

2. Culinary Execution & Quality Control
   • Maintain high standards of food quality, consistency, and presentation
   • Ensure adherence to food preparation checklists and recipes
   • Prepare cold dishes and sushi using proper techniques and fresh ingredients
   • Communicate any issues with food quality or shortages promptly
   • Ensure all dishes meet brand and guest expectations

    

3. Team Support & Collaboration
   • Communicate assistance needed during busy service periods
   • Support overall kitchen operations to ensure smooth service delivery
   • Inform Food & Beverage service staff of menu specials and unavailable items
   • Work collaboratively with team members to achieve operational goals

    

4. Guest Experience & Service Excellence
   • Anticipate and address guest needs through quality food preparation
   • Maintain a professional and positive approach while interacting with team members
   • Contribute to delivering a high standard of guest satisfaction

    

5. Compliance & Safety
   • Follow all company safety, hygiene, and food safety standards
   • Report maintenance issues, unsafe conditions, or incidents to management
   • Maintain cleanliness of workstations and equipment at all times
   • Ensure proper handling and storage of all food items

    

6. Human Resources & Team Development
   • Support management in training and mentoring kitchen associates
   • Act as a role model by maintaining professional conduct and appearance
   • Contribute to a positive and collaborative work environment
   • Assist in maintaining team productivity and morale

OUR BENEFITS

https://careers.marriott.com/chef-de-partie-sushi-chef/job/3253C4C908617650FBC82AC679C222B0