Job Description

Position: Chef de Partie

Level: Supervisor

Department: Culinary

Reports to: Executive Chef / Executive Sous Chef / Sous Chef

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 connection and leave lasting impressions. We celebrate individuality and curate every guest journey with care, authenticity, and purpose.

Position Summary

The Chef de Partie plays a pivotal role in the hotel’s culinary operations, overseeing a designated kitchen station and ensuring that all dishes are prepared with excellence, consistency, and creativity. As a skilled and experienced chef, you are responsible for managing daily mise and place, supervising team members, maintaining quality standards, and ensuring smooth service during busy operations.

In this role, you guide and support cooks, fostering teamwork and maintaining a clean, organized, and efficient station. Through professionalism, leadership, and a passion for exceptional cuisine, you contribute to delivering memorable dining experiences that embody the hotel’s refined and distinctive character.

Qualifications

• 2-3 years of experience as a Chef de Partie or Demi Chef in a hotel, resort, or high-quality restaurant environment preferred.

• Culinary school education or relevant certifications or equivalent professional experience.

• Strong knowledge of culinary techniques, production methods, and station management.

• Ability to independently run a kitchen section with consistency and efficiency.

• Demonstrated skill in preparing high-quality dishes with refined flavor, presentation, and attention to detail.

• Strong organizational and time-management abilities, especially during high-volume service.

• Ability to supervise, guide, and mentor junior kitchen staff.

• Understanding of food safety, HACCP standards, and proper kitchen hygiene practices.

• Flexibility to work mornings, evenings, weekends, and holidays as required by restaurant operations.

• A proactive, team-oriented attitude with a commitment to excellence and continuous improvement.

• Excellent communication skills in English, both written and spoken; Dutch, Spanish and Papiamentu are an advantage.

Key Responsibilities

• Manage a designated section of the kitchen: Oversee all operations in the assigned station, ensuring efficiency, consistency, and adherence to high culinary standards.

• Food preparation and cooking: Prepare, cook, and present dishes in line with recipes, portion sizes, and presentation standards, maintaining quality and taste consistency.

• Station organization and inventory: Maintain cleanliness, order, and proper stock levels in the station, ensuring ingredients and equipment are ready and accessible.

• Supervise and train staff: Guide, mentor, and delegate tasks to Commis Chefs and apprentices, fostering skill development and adherence to kitchen procedures.

• Quality control: Monitor the freshness, quality, and safety of ingredients and dishes, ensuring all outputs meet the restaurant’s standards.

• Coordination and timing: Collaborate with other station chefs and kitchen staff to synchronize meal preparation, particularly during peak service hours.

• Health, safety, and hygiene compliance: Follow strict food safety regulations, maintain personal hygiene, and enforce sanitation practices throughout the section.

• Menu development and innovation: Contribute ideas for new dishes, improvements, or adaptations to recipes based on seasonal availability, customer preferences, or dietary requirements.

• Problem-solving and efficiency: Quickly address issues in the station, such as equipment malfunctions, ingredient shortages, or service delays, to maintain smooth kitchen operations.

• Customer-focused execution: Ensure every dish leaving the station meets or exceeds customer expectations in taste, presentation, and quality.

Job Offer

• Starting average base gross salary of $1,801

• Uniform.

• 1 warm meal per workday in our associate cafeteria.

• Service charge is distributed monthly based on hotel occupancy and overall financial performance.

• Access to learning and development through The Pyrmont Academy.

• A vacation allowance of 5% of the gross salary, pro-rated based on your start date and payable in June of every year.

• BVZ health insurance plan.

• On-the-job coverage AD&D insurance.

• A vision and dental plan will be available after 1 year of service. More details of this program will be presented to you.

• A pension plan will be available upon entering into an indefinite work agreement.

• As part of the total rewards package, an end-of-year bonus equivalent to 80 hours of gross salary will be rewarded, pro-rated based on average hours worked.

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 connection, from people who bring their own story, culture, and personality to everything they do. At The Pyrmont, 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.