We encourage you to explore the world around you, so we offer generous hotel and food discounts at thousands of our global properties.

Travel perks & benefits

We give bonuses for successful referrals and we reward long service. We believe hard work should be acknowledged.

Recognition & rewards

We offer professional development, mentoring and training to help you get to where you want to go.

Growth opportunities

St. Regis Hotel & Resorts

Our founders, J.W. and Alice Marriott, started with a small idea: a root beer stand. From there, it grew into a small hotel business, and then another, bigger one. Together they created something that changed their future—and maybe yours.
Wherever you want to go, whoever you want to be, you deserve a career that fulfills your purpose. You deserve to dream without limits.
Source: <a href="https://careers.marriott.com/en-GB/" target="_self">careers.marriott.com</a>

Who We Are

Begin - Personalize Your Career
Do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Belong - Fulfill Your Purpose
Be a part of something bigger than yourself, join a team where everyone has a voice. Belong to a community where you are included.
Become - Adapt and Grow With Us as a Company
We take you where you want to go, achieving both your career goals and life goals.
Source: <a href="https://careers.marriott.com/en-GB/" target="_self">careers.marriott.com</a>

Our Values

<div> JOB SUMMARY &nbsp; Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. &nbsp; CANDIDATE PROFILE&nbsp; &nbsp; Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. &nbsp; CORE WORK ACTIVITIES &nbsp; Ensuring Culinary Standards and Responsibilities are Met&nbsp; • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. • Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). • Communications production needs to key personnel. • Produces production prep list. • Assists in developing daily and seasonal menu items. • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). • Assists in estimating daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. &nbsp; Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Assumes duties of the Sous Chef in his/her absence. • Assists Chef in daily line up and conducts in his/her absence. &nbsp; Establishing and Maintaining Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. &nbsp; Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. &nbsp; Managing and Conducting Human Resource Activities&nbsp; • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. &nbsp; Additional Responsibilities&nbsp; • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. &nbsp;</div><div> &nbsp;</div>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.Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.

This job is for a Chef de Partie at L&#x27;Orangerie, where you&#x27;ll lead a kitchen team, ensure top-notch food quality, and manage cooking tasks. You might like this job because you&#x27;ll create amazing dishes while helping others grow in their culinary skills!

 JOB SUMMARY   Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience...

*Chef de Partie - L'Orangerie

St. Regis Hotel & Resorts

Chef De Partie

REN'S Tea & Dining

Senior Chef De Partie [Bread / Pastry] - UNIVERSAL BAKEHOUSE

Table And Apron Sdn Bhd

Commis Chef

Jasa Serimas Sdn Bhd

Demi Chef

REN'S Tea & Dining

Restaurant Assistant (Setia Taipan/ICT Shah Alam/Bandar Baru Klang)

KyoChon

Restaurant Assistant (IOI City Mall/Bangi/Aeon Nilai Mall)

KyoChon

Commis Chef

AG (Alti Gusti)

Restaurant Assistant (Wisma Central/Taman Desa/One Utama)

KyoChon

Supervisor

DRAGON BLISS

Company Profile

St. Regis Hotel & Resorts