Chef de Partie - Sushi Chef

About the role

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 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 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 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 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 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 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 Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends Career growth and development through Marriott’s global learning and training programs Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity Duty meals provided Associate transportation provided Prorated unused sick leave paid out at year end Relocation Benefit for Overseas candidates QUALIFICATION AND EXPERIENCE Technical, Trade, or Vocational School Degree in Culinary Arts or related field At least 3 years of related work experience, preferably in sushi preparation Strong knowledge of food safety, hygiene, and sanitation standards Ability to maintain high standards in a fast-paced environment Strong teamwork and communication skills Attention to detail in food preparation and presentation Flexibility to work shifts, weekends, and public holidays At Marriott International, we are 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. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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