Marriott International, Inc. seeks a skilled Chef de Partie for our Food & Beverage Operations in the Hospitality & Travel industry. You will manage a designated kitchen section, execute high-quality dishes to brand standards, and support menu development. Responsibilities include mise en place, food safety and hygiene compliance, accurate portioning, and consistent presentation. You will train and guide Commis Chefs, coordinate with Sous and Head Chefs during service, control waste and inventory, and uphold Marriott's people-first, inclusive culture while delivering exceptional guest dining experiences. Responsibilities Manage and operate an assigned kitchen section during service Prepare and plate dishes to Marriott brand standards Maintain strict food safety, hygiene, and cleanliness Oversee mise en place, portioning, and presentation Support menu execution and occasional development Train, coach, and support Commis Chefs on station Coordinate with Sous and Head Chefs for smooth service Monitor inventory, minimize waste, and support cost control Ensure equipment is used and maintained correctly Uphold Marriott's people-first, inclusive service culture Required Skills Hot line cooking (grill, sauté, roast) Cold kitchen and basic pastry skills Knife skills and butchery basics Food safety and HACCP procedures Menu execution to brand standards Portion and cost control Inventory and waste management Station organization and mise en place Kitchen brigade communication Basic staff training and mentoring