Chef de Partie - Growth Path & Internal Opportunities

Dalata Hotel Group plc; Manchester; Hybrid; GBP 21,000 - 31,000; Full time

Benefits offered by this job

Free employee meals on duty

50% Off F&B in all properties

€/£60 Employee rate on rooms for all D

30% Off Friends & Family rate

Extra annual leave day for every year

Employee Assistance Programme

Cycle to Work Scheme/Transport Schemes

Pension access (Ask your HR Manager)

Development opportunities through our 

Staff appreciation Initiatives, team &

Job summary

Dalata Hotel Group plc is seeking a Chef De Partie to support the kitchen's daily operations and uphold high standards of food quality and hygiene. You will work under the guidance of the Head Chef and Sous Chef to ensure efficient service in a busy hotel kitchen.

The role requires a passion for food, team spirit, and the ability to thrive under pressure while maintaining HACCP compliance and a positive guest experience.

Qualifications

• Experience in hotels or similar role.
• Passion for food.
• Mature and pleasant manner with customers and team members.
• Team player.
• Ability to work under pressure in a busy kitchen.
• Good knowledge of HACCP procedures and regulations.

Responsibilities

• Assist the Head Chef & Sous Chef with the overall running of the kitchen.
• Take direction from department managers and assist in monitoring food quality and hygiene standards.
• Follow the Head Chef's example of excellence and efficiency.
• Adhere to HACCP regulations at all times.
• Support fellow kitchen staff in observing hygiene during food preparation and storage.

Skills

Passion for food

Team player

Work under pressure

HACCP knowledge

Job description

Dalata Hotel Group plc is seeking a Chef De Partie to support the kitchen's daily operations and uphold high standards of food quality and hygiene. You will work under the guidance of the Head Chef and Sous Chef to ensure efficient service in a busy hotel kitchen.

The role requires a passion for food, team spirit, and the ability to thrive under pressure while maintaining HACCP compliance and a positive guest experience.