Job Profile
Level: Supervisor
Department: Culinary
Reports to: Sous Chef / Chef de Cuisine
Employement Type: Full-time
About The Pyrmont Curaçao Beach Resort
Set to debut in 2026, The Pyrmont Curaçao Beach Resort is an adults-only, all-inclusive beach resort. As part of the Autograph Collection by Marriott, The Pyrmont blends local culture and history with elevated hospitality and distinctive character. Every detail, from our spaces to our service, is designed to create meaningful, memorable experiences that spark connections and leave lasting impressions. We celebrate individuality and curate every guest journey with care, authenticity, and purpose.
Every unforgettable experience at The Pyrmont Curaçao Beach Resort begins with leaders who live our Leadership Essentials. We believe that leadership lives at all levels. True leaders bring curiosity, courage, and genuine connection to every moment – strengthening our teams and elevating every guest experience.
Position Summary
The Chef de Partie is responsible for supervising a designated kitchen section and ensuring the consistent preparation and presentation of high-quality dishes in accordance with hotel standards. The role supports the Executive Chef and Sous Chef in maintaining efficient kitchen operations, food safety compliance, and a high level of culinary execution within a high-volume all-inclusive environment.
Qualifications
- Minimum of 3 to 5 years of progressive culinary experience in a professional kitchen environment.
- Previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie preferred.
- Culinary diploma, vocational culinary training, or equivalent professional experience preferred.
- Experience working in a hotel, resort, or all-inclusive kitchen environment is considered an advantage.
- Strong knowledge of culinary techniques, food preparation methods, and kitchen operations.
- Knowledge of food safety standards and HACCP procedures required.
- Ability to maintain high quality and consistency in a fast-paced, high-volume kitchen environment.
- Strong organizational and time-management skills.
- Ability to supervise and guide junior kitchen staff effectively.
- Good communication skills and the ability to work collaboratively within a team.
- Attention to detail in food preparation, presentation, and portion control.
- Ability to work flexible and rotating shifts including early mornings, evenings, weekends, and public holidays as required.
- Fluency in English is required; additional languages such as Dutch, Spanish, or Papiamentu are considered an advantage.
Key Responsibilities
- Supervise and manage a designated kitchen section, ensuring all dishes are prepared and presented according to established recipes and quality standards.
- Ensure consistency, portion control, and presentation of all food items produced within the assigned section.
- Prepare, cook, and plate food items while maintaining high culinary standards in a fast-paced, high-volume all-inclusive environment.
- Coordinate daily production with the Sous Chef and Executive Chef to ensure efficient kitchen workflow.
- Ensure mise en place is properly prepared and stocked before service periods.
- Monitor food quality during preparation and service, ensuring freshness, taste, and visual presentation meet hotel standards.
- Maintain proper food handling, hygiene, and sanitation practices in compliance with food safety regulations and HACCP guidelines.
- Supervise and support Commis Chefs and kitchen assistants within the assigned section.
- Provide guidance, training, and coaching to junior kitchen staff to support skill development and performance improvement.
- Ensure proper storage, labeling, rotation, and temperature control of all food products.
- Monitor stock levels and communicate ingredient requirements to the Sous Chef, Chef de Cuisine or Executive Chef.
- Assist in receiving and inspecting food deliveries to ensure quality and adherence to purchasing specifications.
- Support cost control efforts by minimizing food waste and maintaining portion control standards.
- Maintain cleanliness and organization of workstations, equipment, and kitchen areas at all times.
- Assist with buffet preparation, live cooking stations, and specialty dining outlets as required within the all-inclusive concept.
- Respond promptly to special guest dietary requests, allergies, and special menu preparations when required.
- Participate in menu development, recipe standardization, and culinary improvements when requested by management.
- Maintain clear communication with the culinary team and other departments to support smooth service operations.
- Follow all hotel policies, culinary procedures, and safety guidelines.
- Perform any additional duties assigned by the Executive Chef, Chef de Cuisine or Sous Chef to support efficient kitchen operations.
Why Join Us?
At The Pyrmont Curaçao Beach Resort, a career is more than a job; it’s an opportunity to create moments that are warm, soulful, and unforgettable. Here, history and modernity meet within the walls of a landmark brought back to life with unique energy. As we build a bold new vision of hospitality, every team member plays a part in shaping experiences that celebrate Curaçao’s heritage while embracing its future. We believe true hospitality comes from genuine connections, from people who bring their own story, culture, and personality to everything they do. At The Pyrmont Curaçao Beach Resort, authenticity inspires, and every encounter leaves a lasting impression. Be part of something inspiring, and truly extraordinary, be part of a legacy in the making.