Demi Chef de Partie 

Delta Hotels by Marriott Preston

Reporting into: 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 Demi Chef de Partie, you will take a key role in supporting the kitchen leadership team in the preparation, production, and presentation of high-quality dishes for our guests. You will oversee a specific section of the kitchen, ensuring that standards of excellence, consistency, and cleanliness are maintained at all times.

Working closely with the Chef de Parties and Senior Chefs, you will contribute to menu development, uphold food safety compliance, and act as a mentor to Commis Chefs.

Key Responsibilities

Food Preparation & Cooking

·        Prepare and cook dishes to the highest standards, ensuring consistency and quality in every plate served.

·        Supervise your designated section (e.g., grill, larder, sauce, or pastry) efficiently and independently.

·        Maintain mise-en-place requirements, ensuring readiness for service and smooth kitchen flow.

·        Support the Senior Chefs and Chef de Parties with menu execution, portion control, and recipe adherence.

·        Ensure all food is prepared, stored, and served in accordance with HACCP and brand standards.

Operational Excellence

·        Monitor the quality, freshness, and presentation of all food leaving your section.

·        Collaborate with other kitchen sections to ensure smooth service and timing coordination.

·        Assist with ordering, stock control, and waste minimisation.

·        Report shortages, maintenance issues, or potential service challenges promptly to the Chef de Partie or Senior Chefs.

·        Ensure compliance with kitchen policies, SOPs, and company sustainability initiatives.

Leadership & Teamwork

·        Support and guide Commis Chefs, providing coaching and hands-on training to enhance their skills.

·        Foster a positive, respectful, and professional team environment.

·        Communicate clearly with chefs and service teams to ensure efficient kitchen operations.

·        Demonstrate leadership in your section, setting a strong example through reliability, consistency, and high standards.

Learning & Development

·        Engage in continuous culinary training and professional development.

·        Contribute creative ideas to menu design, seasonal specials, and presentation techniques.

·        Stay updated on current culinary trends, ingredients, and best practices.

·       Take ownership of personal growth and skill advancement to progress to Chef de Partie level.

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

Demi Chef de Partie 

Delta Hotels by Marriott Preston

Reporting into: 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 Demi Chef de Partie, you will take a key role in supporting the kitchen leadership team in the preparation, production, and presentation of high-quality dishes for our guests. You will oversee a specific section of the kitchen, ensuring that standards of excellence, consistency, and cleanliness are maintained at all times.

Working closely with the Chef de Parties and Senior Chefs, you will contribute to menu development, uphold food safety compliance, and act as a mentor to Commis Chefs.

Key Responsibilities

Food Preparation & Cooking

·        Prepare and cook dishes to the highest standards, ensuring consistency and quality in every plate served.

·        Supervise your designated section (e.g., grill, larder, sauce, or pastry) efficiently and independently.

·        Maintain mise-en-place requirements, ensuring readiness for service and smooth kitchen flow.

·        Support the Senior Chefs and Chef de Parties with menu execution, portion control, and recipe adherence.

·        Ensure all food is prepared, stored, and served in accordance with HACCP and brand standards.

Operational Excellence

·        Monitor the quality, freshness, and presentation of all food leaving your section.

·        Collaborate with other kitchen sections to ensure smooth service and timing coordination.

·        Assist with ordering, stock control, and waste minimisation.

·        Report shortages, maintenance issues, or potential service challenges promptly to the Chef de Partie or Senior Chefs.

·        Ensure compliance with kitchen policies, SOPs, and company sustainability initiatives.

Leadership & Teamwork

·        Support and guide Commis Chefs, providing coaching and hands-on training to enhance their skills.

·        Foster a positive, respectful, and professional team environment.

·        Communicate clearly with chefs and service teams to ensure efficient kitchen operations.

·        Demonstrate leadership in your section, setting a strong example through reliability, consistency, and high standards.

Learning & Development

·        Engage in continuous culinary training and professional development.

·        Contribute creative ideas to menu design, seasonal specials, and presentation techniques.

·        Stay updated on current culinary trends, ingredients, and best practices.

·       Take ownership of personal growth and skill advancement to progress to Chef de Partie level.

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