Company Description Delta Hotels by Marriott Swansea offers spacious, functional guest suites paired with attentive service and upscale amenities. Located on the waterfront, the hotel provides guests with scenic views overlooking Swansea Bay, creating a welcoming and relaxing atmosphere. Team members contribute to a high standard of hospitality, ensuring each guest feels at home during their stay. The hotel’s focus on comfort, quality, and memorable experiences makes it an engaging workplace for hospitality professionals.Role Description This is a full-time, on-site Chef De Partie role based at Delta Hotels by Marriott Swansea. The Chef De Partie will be responsible for preparing, cooking, and presenting dishes to the highest standards, following hotel and brand guidelines. Day-to-day tasks include managing a specific kitchen section, ensuring food quality and consistency, supporting menu development, and maintaining excellent food hygiene and safety practices. The role involves coordinating with the wider kitchen team, assisting with stock control, minimizing waste, and contributing to a positive, efficient working environment. The Chef De Partie will also help train and support junior kitchen team members, ensuring smooth service during breakfast, lunch, and dinner periods.Qualifications Proven experience as a Chef De Partie or in a similar role within a hotel, restaurant, or catering environment.
Strong culinary skills, including knowledge of cooking techniques, food presentation, and portion control.
Understanding of food safety standards, HACCP procedures, and kitchen health and safety regulations.
Ability to work effectively in a fast-paced kitchen, manage a designated section, and collaborate with a diverse team.
Good organizational and time-management skills, with attention to detail and a focus on consistency and quality.
Flexibility to work various shifts, including evenings, weekends, and holidays as required.
Catering or culinary qualifications, such as NVQ or equivalent, are preferred but not essential.
Commitment to providing excellent guest service through high-quality food and a professional attitude.
Responsibilities
About the job
Company Description Delta Hotels by Marriott Swansea offers spacious, functional guest suites paired with attentive service and upscale amenities. Located on the waterfront, the hotel provides guests with scenic views overlooking Swansea Bay, creating a welcoming and relaxing atmosphere. Team members contribute to a high standard of hospitality, ensuring each guest feels at home during their stay. The hotel’s focus on comfort, quality, and memorable experiences makes it an engaging workplace for hospitality professionals.Role Description This is a full-time, on-site Chef De Partie role based at Delta Hotels by Marriott Swansea. The Chef De Partie will be responsible for preparing, cooking, and presenting dishes to the highest standards, following hotel and brand guidelines. Day-to-day tasks include managing a specific kitchen section, ensuring food quality and consistency, supporting menu development, and maintaining excellent food hygiene and safety practices. The role involves coordinating with the wider kitchen team, assisting with stock control, minimizing waste, and contributing to a positive, efficient working environment. The Chef De Partie will also help train and support junior kitchen team members, ensuring smooth service during breakfast, lunch, and dinner periods.Qualifications Proven experience as a Chef De Partie or in a similar role within a hotel, restaurant, or catering environment.
Strong culinary skills, including knowledge of cooking techniques, food presentation, and portion control.
Understanding of food safety standards, HACCP procedures, and kitchen health and safety regulations.
Ability to work effectively in a fast-paced kitchen, manage a designated section, and collaborate with a diverse team.
Good organizational and time-management skills, with attention to detail and a focus on consistency and quality.
Flexibility to work various shifts, including evenings, weekends, and holidays as required.
Catering or culinary qualifications, such as NVQ or equivalent, are preferred but not essential.
Commitment to providing excellent guest service through high-quality food and a professional attitude.
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