Chef de Partie

About the role

The Chef de Partie will lead a team of cooks and kitchen staff in delivering high‑quality food service for Marriott International in Kampala. This role combines hands‑on culinary preparation with supervisory responsibilities to ensure smooth kitchen operations and guest satisfaction.

Key responsibilities

• Supervise and coordinate activities of cooks and kitchen workers.
• Determine food presentation, create decorative displays, and ensure proper portioning and garnish.
• Monitor food preparation quantities and inform service staff of menu specials and out‑of‑stock items.
• Prepare special meals or substitute items as needed.
• Assist cooks with various tasks and provide necessary items.
• Maintain stock of kitchen supplies, monitor inventory, and keep kitchen logs for food safety programs.
• Ensure food quality meets specifications and report any issues to management.
• Support management in hiring, training, scheduling, evaluating, and coaching employees.
• Follow all company safety, security, and uniform policies.

Required profile

• Technical, trade or vocational culinary education.
• 4–6 years of related culinary experience.
• At least 2 years of supervisory experience in a kitchen environment.

Required skills

• Food safety compliance.
• Kitchen inventory management.