The Marcus, Tapestry Collection by Hilton - Chef de Partie

TN United Kingdom; Portrush; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a dynamic team at a renowned hotel brand as a Chef de Partie in Portrush. This exciting role involves working alongside the Head Chef to deliver exceptional culinary experiences while ensuring the highest standards of food hygiene and preparation. With a focus on teamwork and communication, you will manage your section effectively and contribute to the overall success of the kitchen. Enjoy a variety of employee perks, including discounted hotel rates and a comprehensive health care plan, while developing your skills through our Andras Academy training programs. If you are passionate about food and hospitality, this is the perfect opportunity for you.

Benefits

Discounted Hotel Rates

Health Care Cash Plan

Enhanced Pension Scheme

Cycle to Work Scheme

Employee of the Month Award

Increased Annual Leave with Service

Health and Wellbeing Support

Training and Development Programmes

Qualifications

• 2+ years experience as a Chef de Partie or 1 year as a commis or DCDP.
• Strong knowledge of HACCP/COSHH regulations.

Responsibilities

• Assist Head Chef in food preparation and service.
• Manage daily operations of the kitchen section.
• Ensure compliance with food hygiene regulations.

Skills

Food Preparation

Cooking Skills

Teamwork

Communication Skills

Manual Handling

Education

NVQ Level 2 in Food Preparation and Cooking

Advanced Food Hygiene Certificate

Job description

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The Marcus, Tapestry Collection by Hilton - Chef de Partie, Portrush

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Client:

Location:

Portrush, United Kingdom

Job Category:

Other

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EU work permit required:

Yes

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Job Reference:

f0145af5e3eb

Job Views:

1

Posted:

08.05.2025

Expiry Date:

22.06.2025

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Job Description:

About Us

Andras Hotels is Northern Ireland’s largest hotel group with nine hotels in Belfast, Coleraine and Portrush, two apartment complexes, a Café Bar and a Health Club and Spa. We are rapidly expanding our portfolio and are dedicated to promoting tourism and hospitality across the country. We develop our people through our Andras Academy, the industry Wellbeing and Development Promise, and we are proud to be signed up to Green Tourism.

What is the job?

Working weekends and evenings, you will assist the Head Chef in ensuring that preparation, food production, and food service for guests and groups are carried out to the highest standard and in accordance with food hygiene regulations. You should be approachable, passionate about food and cooking, with good communication skills, the ability to work well as part of a team, and capable of carrying out instructions. Manual handling skills are also required.

Hours

40 hours

What we offer:

• Discounted Hotel Rates across thousands of hotels worldwide for employees and for family and friends
• Health Care Cash Plan
• Diamond membership of Kingsbridge Hospital Group
• Enhanced Pension Scheme
• Enhanced Maternity and Paternity Pay
• Cycle to work scheme
• Recruit a friend scheme
• Employee Appreciation and Social Events
• Employee of the Month Award
• £20 for completion of FLOW training
• Increased Annual leave with service
• Discount at Bodyscape – Employee rate and family and friends rate
• Health and Wellbeing support
• Andras Academy – Training and Development Programmes with progression opportunities
• Work for globally renowned Hotel Brands

About The Role

Your day to day

• Managing the general day-to-day running of their section
• Understanding HACCP/COSHH regulations
• Cost and quality control for incoming and outgoing goods
• Taking accurate temperature readings daily
• Ensuring all kitchen equipment is in good working order and used properly
• Adhering to cleaning schedules and daily hygiene checks
• Ensuring food served meets menu specifications
• Communicating hotel services to guests
• Maintaining personal hygiene and grooming standards
• Participating in training and performance improvement activities
• Working in accordance with departmental procedures
• Keeping work areas tidy and reporting hazards or damages

How do I deliver this?

Our success stems from our core values:

• Hospitality - Delivering exceptional guest experiences
• Integrity - Doing the right thing always
• Leadership - Leading in our industry and communities
• Teamwork - Collaborating effectively
• Ownership - Taking responsibility for actions and decisions
• Now - Operating with urgency and discipline

Skills Needed

Desired Criteria

• At least 2 years’ experience as a CDP chef
• NVQ Level 2 in Food Preparation and Cooking
• Advanced Food Hygiene Certificate

Required Criteria

• Experience as a Chef de Partie or
• 1-year experience in a kitchen as a commis or DCDP