Chef De Partie

Company Description AC Hotels by Marriott is a modern, design-forward hotel brand that focuses on providing guests with the beautiful essentials for a stylish and efficient stay. With more than 150 hotels worldwide, the brand combines quality, comfort, contemporary design, and smart technology to create an urban, refined experience. Guests enjoy thoughtfully curated spaces such as the AC Lounge, offering WiFi, snacks, and drinks in an environment ideal for working or relaxing. Rooms feature a distinctive contemporary feel, with crisp white linens, sleek wooden floors, and modern bathrooms. AC Hotels by Marriott is committed to discovering and nurturing talent, offering opportunities to grow within a people-focused, constantly evolving venture.
Role Description The Chef De Partie at AC Hotels by Marriott in Pasig is a full-time, on-site role responsible for managing a specific section of the kitchen and ensuring consistent, high-quality food preparation. This role includes planning and executing dishes according to brand standards, overseeing mise en place, and maintaining food safety and hygiene procedures at all times. The Chef De Partie collaborates closely with the Sous Chef and Head Chef, supports menu development, and helps train and mentor junior kitchen team members. Daily tasks also involve monitoring inventory for the assigned section, minimizing waste, coordinating with service staff for smooth operations, and contributing to an efficient, well-organized kitchen environment.
Qualifications

• Strong technical cooking skills in hot and cold kitchen production, plating, and basic pastry or dessert preparation.
• Knowledge of food safety, sanitation standards, and proper storage and handling procedures.
• Experience in hotel or restaurant kitchens, preferably in a Chef De Partie or similar supervisory position.
• Ability to lead a section, organize workflows, and train and support commis and junior cooks.
• Good communication skills and the ability to work effectively with kitchen and service teams in a fast-paced environment.
• Attention to detail, commitment to consistency, and a focus on guest satisfaction and brand standards.
• Flexibility to work shifts, weekends, and holidays as required by hotel operations.
• Culinary degree, diploma, or equivalent professional training is preferred.
• Knowledge of contemporary, European-inspired cuisine and tapas-style offerings is an advantage.