Company Description AC Hotels by Marriott is a globally recognized lifestyle hotel brand offering more than 150 hotels around the world, designed for urban, modern travelers who value style and efficiency. Each property is thoughtfully created with a contemporary aesthetic, focusing on “the beautiful essentials,” from the innovative AC Lounge to sleek guest rooms with clean lines and modern finishes. Guests enjoy features such as European-inspired continental breakfasts, flexible snack and tapas options instead of traditional room service, and bartenders who connect visitors with the local city atmosphere. The brand emphasizes quality, comfort, design, and technology, providing welcoming spaces to work, relax, and socialize. AC Hotels by Marriott is committed to continuous growth and to discovering and nurturing talent, making it an appealing environment for hospitality professionals seeking development and new opportunities.
Role Description The Chef De Partie role at AC Hotels by Marriott in Manila is a full-time, on-site position responsible for overseeing a specific section of the kitchen and ensuring consistent, high-quality food preparation and presentation. This role includes planning, preparing, and cooking menu items according to brand standards, coordinating with the Sous Chef and Head Chef, and monitoring food inventory and portion control. The Chef De Partie will maintain kitchen hygiene and safety standards, support the training and guidance of junior team members, and contribute to menu development and specials. Day-to-day activities involve timely service during breakfast, lunch, and dinner, collaborating closely with the front-of-house team, and upholding AC Hotels by Marriott’s focus on modern, stylish, and efficient guest experiences.
Qualifications
- Strong culinary skills in hot and cold kitchen preparation, cooking techniques, and food presentation, with experience managing a specific kitchen section.
- Knowledge of food safety, hygiene regulations, and kitchen sanitation practices, with a commitment to maintaining a clean and organized work area.
- Experience in hotel, restaurant, or upscale dining environments, preferably within an international or lifestyle brand.
- Effective teamwork, communication, and time-management skills, with the ability to work under pressure during peak service periods.
- Ability to train, mentor, and support junior kitchen team members, fostering a respectful and inclusive working environment.
- Flexibility to work shifts, weekends, and holidays as required in a full-service hotel operation.
- Relevant culinary education, certification, or formal training is highly beneficial; prior experience as a Demi Chef De Partie or equivalent is an advantage.
- Basic knowledge of cost control, portioning, and inventory management to support efficient kitchen operations.
