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Chef de Partie – Sushi Specialization Reporting to the Executive Chef, the Chef de Partie – Sushi will prepare and present sushi and Japanese‑inspired dishes in line with Akira Back brand standards while ensuring exceptional quality, consistency, and guest satisfaction. Responsibilities

Prepare sushi rice according to established recipes and quality standards. Prepare nigiri, sashimi, maki rolls, hand rolls, and other sushi menu items. Perform fish fabrication, portioning, trimming, and seafood preparation. Prepare garnishes, sauces, condiments, and mise en place for service. Maintain consistency in presentation, portion control, and product quality. Ensure all dishes meet Akira Back brand standards before service. Monitor the freshness, quality, and proper storage of seafood and ingredients. Follow HACCP and food safety procedures and maintain proper temperature control. Assist with inventory rotation (FIFO) and stock management. Work closely with kitchen and service teams, support members during busy periods, and participate in training sessions.

Qualifications

Minimum 2 years of experience in a sushi, Japanese, or Asian restaurant environment. Knowledge of sushi rice preparation and fundamental Japanese culinary techniques. Experience preparing nigiri, sashimi, and sushi rolls. Strong knife skills and understanding of fish handling procedures. Understanding of food safety, sanitation, and hygiene standards. Ability to work efficiently in a high‑volume, fast‑paced environment. Excellent teamwork and communication skills. Availability to work evenings, weekends, and public holidays. Passion for the hospitality industry and a positive attitude. Food Safety Certification (preferred).

Sommelier – Specialty Restaurant Reporting to the Specialty Restaurant Manager, the Sommelier will create an exceptional guest experience by curating a wine and sake selection, offering knowledgeable recommendations, and maintaining inventory and pricing. Responsibilities

Represent the restaurant brand and deliver outstanding guest service. Pair and suggest wines and sake that complement the menu. Identify and propose new wine and sake products. Research trends, benchmark competitors, and conduct staff tastings. Maintain inventory, ensure quality, and control costs. Update and maintain wine and sake lists. Execute wine promotions and guest engagement initiatives. Conduct inventory checks and manage wine cellar operations. Train servers and bartenders on wine knowledge and pairing. Handle closing duties, cash management, and safety compliance.

Qualifications

Experience as a Sommelier in luxury hospitality, preferably in an Asian or fusion dining concept. Good command of English and Italian. Storytelling and guest engagement skills. Strong verbal manner and customer service skills. Good organization skills and attention to detail. Ability to work in a fast‑paced environment. Strong grooming standards and professional presentation. Availability to work evenings, weekends, and public holidays.

I° Maître – Restaurant & Lounge The I° Maître supervises daily restaurant operations, ensures sanitation standards, and supports servers and hosts during peak periods to maximize guest satisfaction and financial performance. Responsibilities

Supervise and manage staff for all daily operations. Maintain service and sanitation standards in all areas. Review staffing levels to meet guest service and financial objectives. Lead, coach, and mentor team members. Ensure compliance with all policies, laws, and regulations. Foster guest satisfaction through proactive service. Handle day‑to‑day human resource activities, including training and performance monitoring. Oversee financial aspects such as purchasing and invoicing.

Qualifications

High school diploma or GED; or 2‑year degree in Food Service Management, Hospitality, or Business Administration. Minimum 2 years of experience in food and beverage, culinary, or related professional area. Leadership experience and strong communication skills. Knowledge of food safety, health, and safety standards. Ability to work flexible hours, including evenings, weekends, and holidays. Positive attitude, teamwork, and organizational ability.

Bartender – Specialty Restaurant Reporting to the Specialty Restaurant Manager, the Bartender will craft classic and innovative drinks, provide exceptional guest service, and manage inventory and POS operations. Responsibilities

Prepare and serve cocktails and other beverages according to standard recipes. Mix and garnish drinks, and maintain bar inventory. Operate POS system for accurate order taking and transactions. Provide guest recommendations and service with professionalism. Maintain cleanliness of bar equipment, glassware, and work areas. Follow health, safety, and hygiene standards. Support co‑workers and contribute to a positive work environment. Perform closing duties and inventory checks.

Qualifications

Good command of Italian and English. Excellent storytelling and guest engagement skills. Strong verbal and customer service skills. Organizational skills with attention to detail. Experience or interest in Asian or fusion dining concepts. Team player with flexible and positive attitude. Can work in a fast‑paced environment and remain calm under pressure. Availability to work evenings, weekends, and public holidays.

Benefits

Discounts on hotel rooms, gift shop items, and food and beverage across the company. Learning and development opportunities online, on the job, and in class. Charity events and wellbeing activities through the TakeCare program. Experienced management and motivated colleagues. Canteen service and uniform.

Equal Opportunity Employer 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. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. #J-18808-Ljbffr