Chef de Partie (Butcher)

HOTEL DESCRIPTION A Luxury Collection Resort & Spa, Jimbaran, Bali offers 64 keys including 39 guestrooms and 25 villas. Located on a scenic 2-hectare site in Bali’s 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 all-day dining restaurant, specialty dining, bars, resort pools, a fitness center, and a Luxury Collection Spa.

The resort is estimated to open in Q1 2027. POSITION SUMMARY 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 operations.

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 Supervisors. PREFERRED QUALIFICATION Education - Diploma or Certificate in Culinary Arts, Butchery, Food Production, or related field.

- HACCP and Food Safety Certification preferred. - Professional butchery certification is an advantage. Experience - Minimum 3-5 years of experience in hotel, resort, restaurant, or commercial butcher operations. - At least 1-2 years as Demi Chef de Partie or equivalent role. - Experience in luxury hotels, large-scale catering, or banquet operations preferred.

- Pre-opening hotel experience is an advantage. 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.