n HOTEL DESCRIPTION n n A Luxury Collection Resort Spa Jimbaran Bali offers 64 keys including 39 guestrooms and 25 villas Located on a scenic 2hectare site in Balis historic fishing village of Jimbaran the resort enjoys elevated views of both sunrise and sunset and is just 20 minutes from Ngurah Rai International Airport Guests will experience a refined selection of amenities including an allday dining restaurant specialty dining bars resort pools a fitness center and a Luxury Collection Spa The resort is estimated to open in Q1 2027n n POSITION SUMMARY n n The Chef de Partie Butcher is responsible to supervise and coordinate activities of cooks and workers for the preparation portioning quality control storage and distribution of all meat poultry seafood and specialty protein products for hotel kitchens and food outlets The role ensures consistent product quality food safety compliance cost control and efficient support of culinary operations across restaurants banquet facilities and room service operationsn Assist management in hiring training scheduling evaluating counseling disciplining and motivating and coaching employees Follow all company and safety and security policies and procedures report maintenance needs accidents injuries and unsafe work conditions to manager complete safety training and certifications Ensure uniform and personal appearance are clean and professional maintain confidentiality of proprietary information protect company assets Address guests service needs Speak with others using clear and professional language Develop and maintain positive working relationships with others support team to reach common goals listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand sit or walk for an extended period of time Reach overhead and below the knees including bending twisting pulling and stooping Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance Perform other reasonable job duties as requested by Supervisorsn n PREFERRED QUALIFICATIONn Educationn Diploma or Certificate in Culinary Arts Butchery Food Production or related fieldn HACCP and Food Safety Certification preferredn Professional butchery certification is an advantagen n Experiencen Minimum 35 years of experience in hotel resort restaurant or commercial butcher operationsn At least 12 years as Demi Chef de Partie or equivalent rolen Experience in luxury hotels largescale catering or banquet operations preferredn Preopening hotel experience is an advantagen n nn 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 celebratedOur greatest strength lies in the rich blend of culture talent and experiences of our associates We are committed to nondiscrimination on any protected basis including disability veteran status or other basis protected by applicable law
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