Chef de Partie (Banquet)
The Ritz-Carlton
Salary undisclosed
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Description
JOB SUMMARY
To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.
JOB DUTIES AND RESPONSIBILITIES
- Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
- Ensure that all work stations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Co-ordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
- Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards. Perform as expediter during peak meal periods.
- Understand job descriptions of all associates.
- Supervise and assist in total food production effort.
- Assist in training and development of associates.
- Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.
- Responsible in taste panel.
- To fill up daily Store Requisition forms.
- To attend BEO or Sous Chef meetings when required.
- Assist in planning menu and involve in food promotion.
- All refrigerated food must be properly identified, covered, dated and chilled as soon as possible.
- Adhere to the Associates Prevention Programs and Education, and Enforcement Committee Policies.
- Ensure that food displays is attractive.
- Responsible in leading a team during the absence of your senior position.
- Complete Daily Fridge Temperature Chart and Hot Food Cooling Chart at the end of each shift.
- Ensure all banquet functions are served on time and of quality and food as sufficient.
- Any other duties as may be assigned from time to time.
JOB REQUIREMENTS
- Professional certification in Culinary Arts preferred
- 4 years experience in similar capacity preferred
- Strong communication and interpersonal skills
- Able to work rotating shifts and on weekends and public holidays
- Team-player and have a positive attitude
- Able to start work on short notice
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.
About this role
The Ritz-Carlton's banquet kitchen operates at high volume and requires someone who can manage both the technical and supervisory sides of food production. As Chef de Partie, you'll oversee kitchen staff during banquet service, maintaining Marriott's standards for quality, portion control, and presentation while ensuring strict compliance with food safety and sanitation protocols. Your day involves spot-checking dishes during service, expediting during peak periods, managing workstation setup and breakdown across shifts, and coordinating with Food Production Managers through daily logs and handovers.
This role demands hands-on leadership and operational discipline. You'll supervise associates, assist with their training, conduct taste panels, manage inventory documentation, and step into senior roles when needed. The position also touches on the business side—attending menu planning meetings, participating in food promotion, and supporting banquet events from preparation through service. You'll work rotating shifts including weekends and public holidays, with the flexibility to start on short notice.
The ideal candidate brings four years of similar kitchen experience and ideally a culinary certification, paired with strong communication skills and genuine team commitment. This is a role for someone who thrives in a structured, fast-paced environment and takes pride in maintaining high standards across every detail—from fridge temperature logs to the final plate that leaves the kitchen.
Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Chef de Partie (Banquet) postings in your area, and analyze any offer before you accept it.
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