Chef de Partie (Butcher)

The Luxury Collection; Provinsi Bali; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

The Luxury Collection Resort, Jimbaran, Bali is seeking a Chef de Partie (Butcher) to supervise and coordinate meat, poultry, seafood, and specialty protein production for hotel kitchens and food outlets. You will ensure quality, safety, and cost control while supporting culinary operations across restaurants, banquets, and room service.

Responsibilities include assisting management in hiring, training, scheduling, and coaching staff; adhering to safety policies; maintaining professional

Qualifications

• Diploma or Certificate in Culinary Arts, Butchery, Food Production, or related field.
• HACCP and Food Safety Certification preferred.
• Professional butchery certification is an advantage.

Responsibilities

• Supervise and coordinate activities of cooks and workers for meat, poultry, seafood, and specialty protein prep.
• Ensure consistent product quality, food safety compliance, cost control, and efficient culinary operations support.
• Assist management in hiring, training, scheduling, evaluating, counseling, and motivating staff.

Skills

Butchery

Food production

Culinary arts

Education

Diploma or Certificate in Culinary Arts

HACCP/Food Safety Certification

Professional butchery certification

Job description

Additional Information

Job Number

26144193

Job Category

Food and Beverage & Culinary

Location

One Marriott Drive, Need Address, Bali 80361, Indonesia VIEW ON MAP

Schedule

Full Time

Located Remotely?

N

Position Type

Non-Management

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.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.

From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.