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Chef de Partie - Heathrow,Job Description The Renaissance London Heathrow Hotel with 649 bedrooms and 28 conference rooms and 2 ballrooms with maximum capacity 500 theatre style, is looking for a Chef de Partie to join its kitchen team. This is a wonderful opportunity to join our diverse culinary Kitchen Team at the Renaissance London Heathrow Hotel. We seek an individual with drive, creativity and enthusiasm, and previous Kitchen experience. If you're looking for a new challenge and really want your career to take off with a great training Company then why not take advantage of this very exciting opening. Requirements The ideal candidate must have the following: * Previous experience of working within a hotel environment or similar establishment, with experience of managing a section/team; * NVQ Level 3 or Cuty & Guilds in Culinary Skills / Food Production, or appropriate - preferred; * Food Hygiene and HACCP certification; health & safety initiative; * Good English lanaguage skills (written, reading, spoken or listening); * Strong organisational skills * Thorough understanding of the Kitchen and product knowledge ie, allergies; differences between vegans & vegetarians; food costs-portion control; knife skills, etc; Must be able to work variable shifts and must be eligible to work in the UK Responsibilities As a Chef De Partie, your role would be to provide an effective service in all food outlets for external and internal customers, as well as, to prepare, supervise and cook on an assigned station of work. The key responsibilities of this role include the following:- 1. Overseeing food production by commis chefs and demi chefs in the kitchen; 2. Assisting the Junior Sous / Executive Sous Chef with taste panels and menu classes, menu planning, stock control and costing; 3. Discussing food production problems with Sous Chef; 4. Deputising in the absence of the Junior Sous Chef; 5. Assisting the Junior Sous / Executive Sous Chef with departmental promotions and sales opportunities; 6. Ensuring the rotation of foods First in First out (FIFO); 7. Checking quality of mis en plas and report any problems to the Sous Chef; 8. Training 1st / 2nd Commis, Demi CDPs; Benefits Package A competitive salary with an extensive range of benefits including Discounted Accommodation on Marriott properties worldwide; Food and Beverage Discount; Company pension scheme; training & development opportunities; free car parking; free meals on duty; free uniform; and benefits with external companies affiliated with Marriott such as Merlin Entertainment, Dell, AA, and Eurostar. Plus many more exciting benefits!! Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI1963; Salary: ; Contact: London Heathrow Renaissance ; Telephone: ; E-Mail:
Chef de Partie - Leeds,Job Description The role of Chef de Partie involves assisting in supplying the highest possible standard of food to our guests at all times. This position is 40 hours per week, and involves working shifts including evenings and weekends. Applicants should have previous experience and training in various food styles. Excellent communication skills, innovation and the ability to work alone and in a team are essential. Please attach an up to date CV with your application. Requirements Candidates must have: * fluency in English * excellent communication skills * the ability to work well under pressure * the ability to work well in a team * proactiveness and organisation skills * flexibility to work evenings and weekends * previous experience in a similar role Benefits Package * uniform provided * meals on duty * free parking * discounts worldwide throughout Marriott hotels * pension scheme * local benefits * continuous training and development Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI2150; Salary: ; Contact: Hollins Hall Marriott & Country Club ; Telephone: ; E-Mail:
Chef De Partie - Manchester,Job Description To ensure the Hotel supplies the highest possible level of customer care and service to both our guest and fellow associates, and ensure the departmental operating standards are maintained at all times. To ensure the Hotels hygiene rules and cleaning schedules are strictly adhered to at all times. Requirements Experience: · Previous experience working within a Kitchen or similar environment preferred Skills and Knowledge · Strong Communication skills (verbal, listening, writing) · Innovative · Pro-active and reliable · Able to work alone and within a team Education or Certification · Good level of English essential Responsibilities · Supplying the highest possible levels of customer care and service whether in the public eye or back of house areas. · To ensure that all food items are prepared for service as per the specification and at the correct time. · To maintain the standards set by the Head Chef for food preparation and presentation at all times. · To ensure food temperature checks are carried out as directed by company policy. · To ensure all mis-en-place is carried out prior to service. · To adhere to food hygiene regulations and cleaning schedules at all times. · To undergo training/retraining as required. · To assist with the ordering of food when required. · To assist with menu planning as and when required. · To check daily deliveries and record as directed by company policy. · To ensure that all foods are stored correctly in the dry stores and fridges as per hygiene regulations. · To cover duties of all other personnel when necessary e.g. holidays, illness or staff shortages. · To ensure that stock is rotated correctly. Benefits Package Performance Related Pay Career Development and Training Meals at Work Long Service Recognition Marriott Discount Card Free use of Leisure Facilities (Dependant on contract) Discounts to many attractions and other Affiliated Company Discounts Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI2184; Salary: ; Contact: Worsley Park Marriott & Country Club ; Telephone: ; E-Mail:
Chef de Partie - Park Lane,Job Description The only place to be..... Grosvenor House, A JW Marriott Hotel, is one of London's most prestigious five star hotels. Located on Park Lane it is a destination for both business and leisure guests. The hotel has superb facilities including 494 guest rooms and is home to Europe's largest hotel ballroom. The hotel has undergone a major restoration and was rebranded in 2008 to become the JW Marriott flagship in Europe. As well as having a whole host of exciting new employment opportunities Grosvenor House also offers an exciting array of benefits which include; Company Benefits Paid holiday commencing at a minimum of 20 days per annum (23 days for management positions) Company sick pay scheme* Training and development opportunities Associate assistance helpline Uniform (where applicable) Childcare vouchers* Complimentary dry cleaning of work items Free meals on duty Contributory pension scheme* Hotel Benefits Annual season ticket loan* Enhanced maternity and paternity pay schemes* Wellbeing Sessions to include back therapy, reflexology and chiropody Discounted gym membership * indicates qualifying criteria apply. Requirements Job Description Working within JW Steakhouse Kitchen you will be responsible for assisting the Sous Chefs and Kitchen team in supervising the day to day operation of the kitchen specifically responsible for breakfast service. You will strive to achieve the highest possible standard of food leaving the kitchen and will ensure that other team members strive for the same standards. You will ensure that the highest standards of health and safety are maintained and will focus on controlling wastage and costs. The successful candidate will have previous experience working within a similar environment at either Demi Chef or Chef de Partie level. Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI1814; Salary: ; Contact: Grosvenor House JW Marriott ; Telephone: ; E-Mail:
Chef de Partie - Canary Wharf,Job Description Please note that this is a full time position based at the London Marriott West India Quay Hotel and Executive Apartments. We are looking for a Chef de Partie to make a brilliant contribution to the fantastic Kitchen team here at the 5 Star West India Quay Marriott Hotel and Executive Apartments! Reporting in to the Junior Sous Chefs, Chef de Parties and must ensure they proactively offer great customer service through the production of high quality food using fantastic ingredients. Chef de Parties must also follow Marriott standards and procedures at all times, and act as a role model with regards to practising safe food handling, kitchen techniques and being guest focussed at all times. Requirements WHO WERE LOOKING FOR Candidates must have valid permission to live and work in the United Kingdom; verification of documentation will be undertaken as part of the recruitment process. Ideal applicants should be reliable, attentive and guests focussed, and have an eye for detail and a passion for hospitality. We are looking fro someone with real drive and a focus on good quality cooking! Chef de Parties must possess strong cookery skills such as roasting, grilling, sauces, poaching and preferably have experience working in a breakfast kitchen. Successful candidates will have previous exposure to a kitchen environment in a similar hotel or business. Ideal candidates will have completed NVQs level 1 & 2 and have knowledge of Basic Food Hygiene. Previous experience as a Demi Chef de Partie is essential. Candidates who are multi skilled in all areas of the kitchen would be highly desirable. Candidates must be able to work well individually and within a team, and be clear, professional communicators with fluency in written and spoken English. Benefits Package If we take care of our associates, they will take care of our guests At Marriott, we want you to enjoy working with us, both at work and during your leisure time. Here are just a few of the benefits that we offer our associates: * Discounted Marriott Hotel accommodation worldwide for you, your family and friends * Career training and development * Competitive annual vacation entitlement * Free meals at work * Uniforms provided and dry cleaned * Recognition awards (e.g. associate of the month) * Fantastic company Pension * Life Assurance * Performance Related Pay * Selected Canary Wharf business discounts * Eye care and Childcare vouchers * Discounted chiropodist * Local Marriott food and beverage discounts (50% off) Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI1681; Salary: ; Contact: London West India Quay Marriott ; Telephone: ; E-Mail:
Chef De Partie - Westminster,Job Description To provide an effective service in all food outlets for external and internal customers Requirements Experience: Previous experience working within a similar environment preferred Skills and Knowledge Strong Communication skills (verbal, listening, writing) Innovative Pro-active and reliable Able to work alone and within a team Education or Certification Good level of English essential Responsibilities 1) Prepare, supervise and cook on assigned station of work. 2) Oversee food production by commis chefs and demi chefs in the kitchen. 3) Assist Sous Chef with taste panels and menu classes 4) Discuss food production problems through with Sous Chef. 4) Assist Sous Chef with menu planning, stock control and costing. 5) Deputise in Sous Chefs absence. 6) Assist Sous Chef with departmental promotions and sales opportunities. 7) Rotation of foods First in First out (FIFO). 8) Check quality of place and report any problems to the Sous Chef. 9) Take on job training for 1st and 2nd Commis and Demi CDPs. 10) Make sure production sheets (e.g. steak charts etc) are filled out and updated on a daily basis. 11) Make sure all food items are sent to the correct area on time. 12) Be able to work on other sections when needed and take part in cross training when directed. 13) Attend all departmental meetings whether on or off duty (off duty will be paid). 14) Follow the Clean as you go policy and keep work areas and fridges tidy at all times, and have a supervisor check before you leave. 15) Ensure the 70-point checklist is being enforced and follow up on any areas likely to fall short of full marks with Exec Chef. 16) Liaise with restaurant manager, supervisors and waiting staff as necessary in order to achieve high guest satisfaction. 17) Take on any other reasonable made by the hotel management. 18) Breaks and meals as laid down in the staff handbook, 2x15 minutes and 1x30 minutes for lunch and dinner depending on hours of work. 19) If sick, report to and contact kitchen manager on duty and then follow SSP procedure as laid down in the staff handbook. 20) Fill out the appropriate cleaning charts, temperature charts etc on a daily basis. 21) No associates to be on the property working hours without authorisation of the manager. 22) Overtime will be approved as and when business levels demand. 23) Follow all kitchen regulations as outlined and directed. 24) Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal. 25) Any violation of the above will be subject to disciplinary action. Benefits Package Training: All Marriott International Training Schemes Working Conditions: All Associates are provided with a Marriott Uniform Social Conditions: To be based mainly within the Kitchen area, but to remain mobile around the whole of the hotel Economic Conditions: All Associates are entitled to a free meal on duty, in the associate canteen; Annual holiday pay; Changing Facilities; Uniform Dry Cleaning Facilities; A Marriott Worldwide Discount Card (after completion of the Marriott 90 days training scheme); Company Pension Scheme, after six months of service. Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI1841; Salary: ; Contact: Marriott County Hall Westminster; Telephone: ; E-Mail:
Chef de Partie - Southampton,Job Description Are you looking to work for an AA rosette restaurant? Here at the Marriott Meon Valley Hotel and Country Club we are looking for a Chef de Partie to support the Sous Chefs and supervise a busy kitchen brigade. This role involves working between two kitchens preparing food for guests in both our restaurants, room service and conference and banquet events. Broadstreet is our fine-dining restaurant, specialising in local cuisine. Zest is our casual atmospher bar and restaurant. This role is a full-time role. Please see attached job description for further details. Requirements * Experience within a similar environment essential * Experience within a similar role desirable * Experience supervising a team desirable * Culinary education (NVQ Level 2 essential, NVQ Level 3 desirable) * Fluent in English language Responsibilities See attached job description. Benefits Package Marriott International offers great benefits for all it's Associates, these include: Training & Development Opportunities Pension Plan Medical Schemes Dental Schemes Free use of Leisure Club Discounted Health & Beauty Treatments Free Golf Discounted Food & Soft Drinks Discounted Stays World-Wide Discounts with many companies Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI1519; Salary: ; Contact: Meon Valley Marriott & Country Club ; Telephone: ; E-Mail:
Chef de Partie - Portsmouth,Job Description To assist with the management and development of the food operation within the hotel in order to maximise guest satisfaction, associate fulfillment and profit contribution. To actively participate in and contribute to the operation of the Food and Beverage department. To ensure full compliance with all aspects of food safety and hygiene management in accordance with company policy and procedures. Requirements Experience: Previous experience working within a similar environment preferred Skills and Knowledge Basic food hygiene certificate 1 year previous experience at Chef de Partie level in a similar sized property Good standard of general education, especially literacy and numeracy Good team motivator and committed towards achieving excellent results Good personal presentation Flexible enough to approach all challenges Passionate about cooking Education or Certification NVQ level 1, 2 and 3 Responsibilities Assist both the Executive Chef and Sous Chef in effectively managing the kitchen and stewarding brigades in order to maximise productivity, associate and guest satisfaction whilst minimizing labour and food costs. Communicate effectively with our team and other Food and Beverage team leaders in order to facilitate harmony between departments and the removal of information barriers. Assist with the training and development of all kitchen associates in order to maximise retention and associate fulfillment whilst effectively minimizing labour turnover. To ensure all Company standards are met with regards to food quality, portion control and consistency. To develop menu ideas with the Executive Chef and Sous Chef in order to maximise guest satisfaction and maintain a good position ahead of competition. To be able to delegate sufficient work loads to the kitchen team in order to continue effectiveness within the kitchen. To ensure Conference and Events functions are carried out in a timely manner, meeting all Company standards. To ensure all food and beverage outlets are operating effectively and are meeting all Company policy procedures with regards to operational excellence. To ensure that all tasks carried out comply with standard operational procedures and hotel legal and environmental policies and procedures. Benefits Package # Discounted PPP Healthcare # Discounted Personal Accident Plan # Denplan Discounts # Associate Assistance Helpline # Discounted HSA # Discounts with Vison Express # Discount with Haven Holidays # 10% discount with Super Breaks # 25% discount Centre Parcs # 25% of Cinema Tickets with Odeon, Cineworld, Showcase and Empire Cinemas # 2 for 1 with Tenpin Bowling # Discounted Eurostar Travel # 20% off London Zoo and Whipsnade Zoo # 20% Discount Virgin Experiences # Discounts with Thorpe Park and Chessington # Discounts with Alton Towers and Madam Tussauds # Discounts at Warwick Castle # 10% off Halfords Vouchers # 50% Discount with TM Lewin # Discounts with AA Driving Lessons # Discounts on AA Memberships Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI0025-31; Salary: ; Contact: Portsmouth Marriott ; Telephone: ; E-Mail: 
Chef De Partie - Leeds,JOB SUMMARY To be capable of taking charge of any section in the kitchen and running it to competently. To assist Jr. Member of the team and to be able to develop a communication. To have a good knowledge On Food safety and procedures. SCOPE / BUSINESS CONTEXT A Full Time position. Number of Direct Reports - 0 Titles of Direct Reports: Head Chef, Sous Chef, Senior CDP CANDIDATE PROFILE Experience: Very good attention to detail Experience and training in various food style Skills and Knowledge: Strong Communication skills (verbal, listening, writing) Innovative Pro-active and reliable Able to work alone and within a team Education or Certification: Formal qualification and industry experience SPECIFIC DUTIES 1. Supplying the highest possible levels of customer care and service whether in the public eye or in the Heart of the House 2. To assist the Head Chef and Sous Chef in the organization and controlling of all kitchen operations. 3. To assist the Head Chef/Sous Chef in controlling all goods going out of the kitchen and purchases coming in. 4. To be capable of taking charge of any section in the kitchen and running it competently. 5. To be responsible for training the commis chefs put on a particular section with them. 6. To assist The Head chef/Sous Chef in menu compilation 7. To ensure the kitchen is clean and tidy at all times. 8. To be capable of preparing dishes with a minimum of wastage. 9. To be fully aware of the Accident Reporting Procedure. Maintenance Fault Procedure and Fire Policy. 10. To understand how the hotel Health and Safety Policy affects your department and how it links in with the rest of the hotel. 11. To respond and act upon any reasonable request by Senior Management. 12. To follow Brand standards and menu recipes provided by the Hotel and company OTHER 1. Complete any extra duties given by the Head chef/Sous Chef when the hotel is not busy. 2. Carry out any other reasonable duties as may be requested from time to time within the scope of the job. The job is physically demanding. Protective footwear should be worn. Handling of sharp objects and hot food should be done with care and using all Safety Apparatus supplied by the hotel. There is the possibility of promotion within the hotel, or in other hotels within the group, depending on performance and opportunities. REF: CDP Leeds; Salary: TBC; Contact: Jayne Uren; Telephone: ; E-Mail: jayne.uren@marriotthotels.com
Chef de Partie - Peterborough,We are looking for a Chef de Partie to work in our busy kitchen. We are looking for someone who will be able to run with a shift and work with the Commis Chefs for development. Flexibility is paramount and own transport desired. REF: UKI10319; Salary: 16,000; Contact: Jo'Anne Rowell; Telephone: 01733 375568; E-Mail: jo.quinn@marriotthotels.com |
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