Chef de Partie: Kitchen Station Lead & Mentor

Delta Hotels by Marriott Swansea; Swansea; Presencial; GBP 19.000 - 23.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Free Meals on Duty

Uniform Provided

Explore Discounts: Marriott Discount

Pension Scheme

Employee Assistance Programme

Career Development

Training and Development

Descripción de la vacante

Delta Hotels by Marriott Swansea is seeking a dedicated kitchen professional to join our dynamic team. You will contribute to creating memorable dining experiences for guests and uphold Marriott's standards of quality, service, and hospitality.

Responsibilities include preparing and cooking food to high standards, managing a specific kitchen station (grill, sauté or pastry), supervising junior chefs, ensuring cleanliness, and maintaining smooth operation through clear communication.

Formación

• At least 1 year of related work experience.

Responsabilidades

• Prepare and cook food to the highest quality standards, following recipes and presentation guidelines.
• Manage a specific kitchen station (grill, sauté, or pastry).
• Supervise junior chefs and commis, providing guidance and training.
• Ensure cleanliness and organization in your designated kitchen area.
• Monitor food quality and ensure dishes are cooked to order and served on time.
• Assist with menu planning and development, contributing creative ideas.
• Order and manage inventory for your section, ensuring sufficient stock levels.
• Maintain effective communication with other kitchen staff to ensure smooth operations.
• Follow food safety and sanitation practices to maintain a hygienic environment.
• Operate and maintain kitchen equipment, reporting any malfunctions.

Conocimientos

Culinary skills

Food preparation

Team leadership

Descripción del empleo

Delta Hotels by Marriott Swansea is seeking a dedicated kitchen professional to join our dynamic team. You will contribute to creating memorable dining experiences for guests and uphold Marriott's standards of quality, service, and hospitality.

Responsibilities include preparing and cooking food to high standards, managing a specific kitchen station (grill, sauté or pastry), supervising junior chefs, ensuring cleanliness, and maintaining smooth operation through clear communication.