Casual Chef de Partie - Flexible, High-Quality Dishes

Marriott Leeds; Leeds; On-site; GBP 17,000 - 25,000; Part time

Job summary

Leeds Marriott Hotel is seeking a passionate Casual Chef de Partie to join our Kitchen team. You will prepare, cook and present dishes to the required standards, support the team during busy services and help create memorable dining experiences for our guests.

As a casual associate, you will work with the Executive Chef and wider kitchen crew, take responsibility for your section, maintain high hygiene standards, monitor stock, and contribute ideas for continuous improvement.

Qualifications

• Genuine passion for food and hospitality.
• Experience in a professional kitchen, chef de partie level or similar.
• Knowledge of food preparation techniques and kitchen operations.
• Understanding of food hygiene and safety requirements.
• Strong organizational skills and ability to work under pressure.
• Team player with good communication and a positive attitude.

Responsibilities

• Prepare, cook and present dishes to established standards.
• Take responsibility for your designated kitchen section.
• Work with the Executive Chef and wider kitchen team to ensure smooth service.
• Ensure high standards of quality, taste and presentation of food.
• Maintain food hygiene and safety standards in line with hotel procedures.
• Monitor stock levels and minimise food waste.
• Keep your section clean, organized and well maintained.
• Support the kitchen team during busy periods and events.
• Contribute ideas for continuous improvement.

Skills

Passion for food

Teamwork

Attention to detail

Work under pressure

Kitchen hygiene knowledge

Education

Culinary qualification (advantage)

Job description

Leeds Marriott Hotel is seeking a passionate Casual Chef de Partie to join our Kitchen team. You will prepare, cook and present dishes to the required standards, support the team during busy services and help create memorable dining experiences for our guests.

As a casual associate, you will work with the Executive Chef and wider kitchen crew, take responsibility for your section, maintain high hygiene standards, monitor stock, and contribute ideas for continuous improvement.