Chef de Partie 

Delta Hotels by Marriott Preston

Reporting into: Sous Chef, Senior Sous Chef, Executive Head Chef  

This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job role or the level of responsibility entailed.

Job Purpose

As a Chef de Partie, you will take ownership of a specific section of the kitchen, leading its daily operations with precision, creativity, and consistency. You will be responsible for preparing, cooking, and presenting dishes to the highest standards while ensuring that your team maintains exceptional levels of food quality, hygiene, and efficiency.

Working closely with the Sous Chef, Senios Sous and Head Chef, you will play a key role in menu execution, team training, and maintaining the smooth running of kitchen operations. You will lead by example, demonstrating passion, professionalism, and commitment to delivering outstanding dining experiences for every guest.

Key Responsibilities

Food Preparation & Production

·         Manage the preparation, cooking, and presentation of all dishes in your designated section to the highest brand and hotel standards.

·         Ensure mise-en-place is completed efficiently and in accordance with menu requirements.

·         Maintain consistency in taste, texture, and presentation of all food items served.

·         Support the Senior Chefs in menu planning, recipe creation, and daily specials.

·         Ensure all dishes are delivered on time and meet guest expectations.

Operational Excellence

·         Oversee your kitchen section and ensure smooth service during busy periods.

·         Maintain accurate stock levels, conduct regular inventory checks, and report shortages.

·         Monitor waste and implement control measures to optimise cost efficiency.

·         Ensure compliance with hotel operating procedures and brand standards at all times.

·         Collaborate with the Senior Chefs on product sourcing, cost control, and menu development.

·         Maintain a clean, organised, and efficient workstation in line with HACCP requirements.

Leadership & Team Development  

·         Lead and motivate your section team, fostering a positive and inclusive work environment.

·         Train and mentor Demi Chef de Parties and Commis Chefs to enhance skill development and confidence.

·         Provide constructive feedback and guidance to ensure consistent performance.

·         Act as a role model for professionalism, teamwork, and culinary excellence.

·         Support the Senior Chefs in staff scheduling, performance evaluations, and development plans.

Quality & Consistency

·         Maintain the highest standards of food quality, presentation, and portion control.

·         Conduct regular tastings to ensure flavour balance and adherence to recipes.

·         Ensure that all food leaving the kitchen meets brand quality and visual standards.

·         Stay updated on industry trends, ingredients, and presentation techniques to continuously innovate.

Health, Safety & Compliance

·         Ensure all food handling, preparation, and storage adhere to food safety and hygiene standards.

·         Follow all health and safety protocols, including the correct use of PPE and sanitation practices.

·         Participate in fire, first aid, and food safety training as required.

·         Maintain accurate temperature, cleaning, and waste logs as part of compliance requirements.

Working Pattern

• Work flexibly on a scheduled shift rota across Monday – Sunday, including public holidays.
• Be adaptable to cover staffing shortfalls and business priorities to ensure operational continuity
• Perform other tasks as assigned by management

Chef de Partie 

Delta Hotels by Marriott Preston

Reporting into: Sous Chef, Senior Sous Chef, Executive Head Chef  

This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job role or the level of responsibility entailed.

Job Purpose

As a Chef de Partie, you will take ownership of a specific section of the kitchen, leading its daily operations with precision, creativity, and consistency. You will be responsible for preparing, cooking, and presenting dishes to the highest standards while ensuring that your team maintains exceptional levels of food quality, hygiene, and efficiency.

Working closely with the Sous Chef, Senios Sous and Head Chef, you will play a key role in menu execution, team training, and maintaining the smooth running of kitchen operations. You will lead by example, demonstrating passion, professionalism, and commitment to delivering outstanding dining experiences for every guest.

Key Responsibilities

Food Preparation & Production

·         Manage the preparation, cooking, and presentation of all dishes in your designated section to the highest brand and hotel standards.

·         Ensure mise-en-place is completed efficiently and in accordance with menu requirements.

·         Maintain consistency in taste, texture, and presentation of all food items served.

·         Support the Senior Chefs in menu planning, recipe creation, and daily specials.

·         Ensure all dishes are delivered on time and meet guest expectations.

Operational Excellence

·         Oversee your kitchen section and ensure smooth service during busy periods.

·         Maintain accurate stock levels, conduct regular inventory checks, and report shortages.

·         Monitor waste and implement control measures to optimise cost efficiency.

·         Ensure compliance with hotel operating procedures and brand standards at all times.

·         Collaborate with the Senior Chefs on product sourcing, cost control, and menu development.

·         Maintain a clean, organised, and efficient workstation in line with HACCP requirements.

Leadership & Team Development  

·         Lead and motivate your section team, fostering a positive and inclusive work environment.

·         Train and mentor Demi Chef de Parties and Commis Chefs to enhance skill development and confidence.

·         Provide constructive feedback and guidance to ensure consistent performance.

·         Act as a role model for professionalism, teamwork, and culinary excellence.

·         Support the Senior Chefs in staff scheduling, performance evaluations, and development plans.

Quality & Consistency

·         Maintain the highest standards of food quality, presentation, and portion control.

·         Conduct regular tastings to ensure flavour balance and adherence to recipes.

·         Ensure that all food leaving the kitchen meets brand quality and visual standards.

·         Stay updated on industry trends, ingredients, and presentation techniques to continuously innovate.

Health, Safety & Compliance

·         Ensure all food handling, preparation, and storage adhere to food safety and hygiene standards.

·         Follow all health and safety protocols, including the correct use of PPE and sanitation practices.

·         Participate in fire, first aid, and food safety training as required.

·         Maintain accurate temperature, cleaning, and waste logs as part of compliance requirements.

Working Pattern

• Work flexibly on a scheduled shift rota across Monday – Sunday, including public holidays.
• Be adaptable to cover staffing shortfalls and business priorities to ensure operational continuity
• Perform other tasks as assigned by management