Chef de
Partie
Delta Hotels by Marriott Preston
Reporting into: Sous Chef,
Senior Sous Chef, Executive Head Chef
This job description
sets out the current duties of the job role that may vary from time to time
without changing the general character of the job role or the level of
responsibility entailed.
-----------------------------------
Job Purpose
As a Chef de Partie,
you will take ownership of a specific section of the kitchen, leading its daily
operations with precision, creativity, and consistency. You will be responsible
for preparing, cooking, and presenting dishes to the highest standards while
ensuring that your team maintains exceptional levels of food quality, hygiene,
and efficiency.
Working closely with
the Sous Chef, Senios Sous and Head Chef, you will play a key role in menu
execution, team training, and maintaining the smooth running of kitchen
operations. You will lead by example, demonstrating passion, professionalism,
and commitment to delivering outstanding dining experiences for every guest.
-----------------------------------
Key
Responsibilities
Food Preparation & Production
·
Manage
the preparation, cooking, and presentation of all dishes in your designated
section to the highest brand and hotel standards.
·
Ensure
mise-en-place is completed efficiently and in accordance with menu
requirements.
·
Maintain
consistency in taste, texture, and presentation of all food items served.
·
Support
the Senior Chefs in menu planning, recipe creation, and daily specials.
·
Ensure
all dishes are delivered on time and meet guest expectations.
Operational Excellence
·
Oversee
your kitchen section and ensure smooth service during busy periods.
·
Maintain
accurate stock levels, conduct regular inventory checks, and report shortages.
·
Monitor
waste and implement control measures to optimise cost efficiency.
·
Ensure
compliance with hotel operating procedures and brand standards at all times.
·
Collaborate
with the Senior Chefs on product sourcing, cost control, and menu development.
·
Maintain
a clean, organised, and efficient workstation in line with HACCP requirements.
Leadership & Team Development
·
Lead
and motivate your section team, fostering a positive and inclusive work
environment.
·
Train
and mentor Demi Chef de Parties and Commis Chefs to enhance skill development
and confidence.
·
Provide
constructive feedback and guidance to ensure consistent performance.
·
Act
as a role model for professionalism, teamwork, and culinary excellence.
·
Support
the Senior Chefs in staff scheduling, performance evaluations, and development
plans.
Quality & Consistency
·
Maintain
the highest standards of food quality, presentation, and portion control.
·
Conduct
regular tastings to ensure flavour balance and adherence to recipes.
·
Ensure
that all food leaving the kitchen meets brand quality and visual standards.
·
Stay
updated on industry trends, ingredients, and presentation techniques to
continuously innovate.
Health, Safety & Compliance
·
Ensure all food handling, preparation, and
storage adhere to food safety and hygiene standards.
·
Follow all health and safety protocols,
including the correct use of PPE and sanitation practices.
·
Participate in fire, first aid, and food
safety training as required.
·
Maintain accurate temperature, cleaning, and
waste logs as part of compliance requirements.
-----------------------------------
Working
Pattern
* Work flexibly on a scheduled shift rota across Monday – Sunday,
including public holidays.
* Be adaptable to cover staffing shortfalls and business priorities
to ensure operational continuity
* Perform other tasks as assigned by management