Chef de Partie (Japanese Kitchen)/ Tổ trưởng Tổ bếp (Bếp Nhật)

JOB SUMMARY

Accountable for the quality, consistency, and production of a specific section within the Japanese restaurant kitchen (e.g., Sushi, Teppanyaki, or Hot Kitchen). Exhibits culinary talents by personally performing tasks while leading station staff. Ensures strict sanitation and food standards are achieved, particularly concerning raw seafood handling, and trains the team to improve results.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities

• Supervises assigned station operations and ensures compliance with all Food & Beverage policies, standards, and procedures.

• Maintains rigorous food preparation and storage standards, specializing in Japanese techniques (e.g., raw fish/sashimi handling, sushi rice temperature control, cross-contamination prevention).

• Prepares and cooks authentic Japanese cuisine, demonstrating excellent Japanese knife skills and precise, decorative plating.

• Checks the quality of raw and cooked food products to ensure standards are met.

• Estimates daily production needs, manages food quantities, and communicates ordering needs to the Chef de Cuisine.

Leading Kitchen Station Team

• Supervises and coordinates activities of demi chefs, commis, and workers at the assigned station.

• Leads shift teams by example, personally preparing food items while managing day-to-day operations.

• Ensures employees understand expectations and are cross-trained to support successful daily operations in the Japanese kitchen.

• Encourages and builds mutual trust, respect, and collaborative relationships among team members.

Establishing and Maintaining Kitchen Goals

• Supports the achievement of station goals, focusing on productivity, food cost control, and minimizing waste.

• Develops specific plans to prioritize, organize, and accomplish daily station work efficiently.

• Knows and rigorously implements company safety, hygiene, and sanitation standards.

Ensuring Exceptional Customer Service

• Manages day-to-day station operations, ensuring food quality meets and exceeds guest expectations consistently.

• Sets a positive example for guest relations, particularly when interacting with guests at open kitchen formats (e.g., Sushi Bar or Teppanyaki counter).

• Focuses on continuous improvement by addressing guest feedback regarding product quality and authentic tastes.

Managing Human Resource Activities

• Identifies the developmental needs of junior staff and coaches them to improve their Japanese cooking techniques.

• Participates in training restaurant staff on menu items, Japanese ingredients, preparation methods, and unique flavor profiles.

• Provides constructive feedback for the employee performance appraisal process and assists in progressive discipline when needed.

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.

• Days off/week: 2 days
• Competitive package| 13th salary month
• Full salary & service charge, social insurance during probation
• Medical Insurance Plan upon the hotel policy: Social insurance, health insurance and unemployment insurance
• National and international training courses
• Opportunity to develop career

• CANDIDATE PROFILE

Education: High school diploma

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: At least 1 year of supervisory experience.

License or Certification: Food Safety certification course