Chef de Partie — Lead a Kitchen, Seasonal Menus & Growth

DHMSPCC -Kitchen; St Pierre Park; On-site; GBP 24,000 - 32,000; Full time

Benefits offered by this job

Free Meals on Duty

Uniform Provided

Marriott Discount Card

Pension Scheme

Employee Assistance Programme

Career Development

Training and Development

Job summary

Marriott is seeking a dedicated kitchen professional to join our team in delivering exceptional dining experiences. You will prepare and cook dishes to the highest standards, manage a kitchen section, supervise junior staff, and ensure cleanliness and safety across your area.

You will contribute to menu planning, control stock, and collaborate with colleagues to maintain smooth operations. A Level 3 cookery qualification or funded training is preferred; flexibility for 40 hours across 5 days is

Qualifications

• Excellent teamwork and attention to detail.
• Positive attitude with an outgoing personality.
• Previous kitchen experience in a professional setting.
• Level 3 cookery qualification or eligible funded training.
• Flexible and reliable with a can-do approach.

Responsibilities

• Prepare and cook food to the highest quality standards.
• Manage a specific kitchen section (grill, sauté, or pastry).
• Supervise junior chefs and provide training.
• Ensure cleanliness and organization in your area.
• Monitor food quality, ensure on-time service.
• Assist with menu planning and development.
• Order and manage inventory for your section.
• Maintain communication with kitchen staff for smooth operations.
• Follow food safety and sanitation practices.
• Operate and maintain kitchen equipment and report malfunctions.

Skills

Teamwork

Attention to detail

Positive attitude

Outgoing personality

Previous kitchen experience

Education

Level 3 cookery qualification

Job description

Marriott is seeking a dedicated kitchen professional to join our team in delivering exceptional dining experiences. You will prepare and cook dishes to the highest standards, manage a kitchen section, supervise junior staff, and ensure cleanliness and safety across your area.

You will contribute to menu planning, control stock, and collaborate with colleagues to maintain smooth operations. A Level 3 cookery qualification or funded training is preferred; flexibility for 40 hours across 5 days is