Chef de Partie- Booking Office 1869

As Chef de Partie, you will be assisting the Sous Chef in ensuring the quality, consistency, and production of areas of responsibility in kitchen. Exhibiting culinary talents by personally performing tasks while leading the staff and managing all food related functions. Working with team to improve guest and employee satisfaction while maintaining the operating budget. Ensuring sanitation and food standards are achieved.  Developing and training team to improve results.

Responsibilities: Here's what your journey with us entails

• Ensure proper portion, arrangement, and food garnish for all dishes.


• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.


• Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.


• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.


• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.


• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labelling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.


• Ensure the quality of the food items and notify manager if a product does not meet specifications.


• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.


• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.


• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.


• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.


• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).


• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.


• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.

Qualifications:

• Level 2 Food Hygiene and Safety for Catering Certificate


• Food Allergy and Intolerance Training Certificate

What is in it for you: 

In addition to receiving a competitive salary and investment in your personal development, you will have access to an array of perks and discounts including:

• 28 days holiday (including Bank Holidays), with increasing entitlement based on length of service.


• Pension scheme participation.


• Life Assurance coverage.


• Annual Performance Review pay adjustments.


• Complimentary gym and spa access.


• Free meals while at work.


• Dry-cleaning service availability.


• Complimentary enrolment in BenefitHub, granting unlimited deals from various retailers and more.


• 50% discount at any of the St Pancras outlets.


• Marriott Discount Card offering benefits on hotel stays, room upgrades, gift shop purchases, and F&B across 130 countries.


• Travel ticket season loan.


• Cycle to work scheme.


• Employee Assistance Programme access.


• Comprehensive Training and Development programme participation.


• Awards and recognition celebrations, among many other benefit

Join Our Team: Ready to be part of a dynamic team dedicated to shaping the future of luxury hospitality? If you thrive in a fast-paced environment and are passionate about making a difference, we want to hear from you.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.