About This Role
This is a pastry-focused kitchen role within Marriott's serviced apartment brand, where the clientele tends to be longer-stay business travelers and expatriates rather than transient hotel guests. The position sits between entry-level commis work and full section ownership, meaning you'd be expected to run the pastry section with limited supervision while still taking direction. Marriott Executive Apartments properties typically operate with leaner kitchen brigades than full-service Marriott hotels, so versatility matters more than narrow specialization here.
What the Requirements Say About This Role
The experience band signals they want someone who has already survived a professional pastry kitchen long enough to internalize consistency and hygiene discipline, but who is still early enough in their career to be affordable and coachable. The emphasis on presentation and decorative work suggests this property fields dessert and breakfast pastry offerings that are visible to guests daily, so the bar for visual consistency is higher than a production-focused bakery would demand. The mention of stock monitoring and kitchen logs points to a kitchen where junior staff carry real operational responsibility, not just prep tasks.
How to Approach This Application
Lead with concrete examples of pastry items you have produced at volume and any photographs or portfolio evidence of decorative work, since presentation standards are clearly central to what they are screening for. Emphasize familiarity with HACCP-style food safety documentation and stock rotation systems, as the role explicitly carries logging and inventory duties. If you have worked in hotel or serviced apartment environments before, say so directly — Marriott's brand standards are strict and prior exposure to branded hotel kitchens is a strong signal.
Who This Role Suits
Best suited to a pastry cook with roughly two years of hotel kitchen experience who wants to step into section responsibility at an international brand. Competition is likely moderate to high in Addis Ababa's hospitality market, where Marriott-branded positions attract strong applicant pools.
Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down workstation; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.
Follow all company policies and procedures, including safety and security; report 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. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.
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.
PREFERRED QUALIFICATION
Education: Diploma in Food Preparation or Level III in pastry and bakery (COC certified).
Related Work Experience: 2-years related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
How To Apply
Interested applicants who fulfill the job requirements listed above are invited to submit their CV and credentials via our e‑mail: lina.ayele@marriott.com
Please ensure that
- The subject line of your email clearly states the position you are applying for: “Demi Chef de Partie (Pastry)”.
- all documents are complete and up to date before submission.
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Demi Chef de Partie (Pastry)
Marriott Executive Apartments
