Chef de Partie

at  Marriott International Inc

Additional Information£31033.60/year
Job Number24160858
Job CategoryFood and Beverage & Culinary
LocationSheraton Grand Hotel & Spa Edinburgh, 1 Festival Square, Edinburgh, Scotland, United Kingdom, EH3 9SR
ScheduleFull Time
Located Remotely?N
Position Type Non-Management
We are currently recruiting for a Chef De Partie to join our award winning kitchen brigade at the Sheraton Grand Hotel & Spa.

REQUIREMENTS:

We are looking for someone who is ready to take the next step on your career path. Ideally you will have at least 3 year’s experience within a rosette standard kitchen environment, which includes banqueting experience.

Our expectations of you will be that you are able to work on your own initiative as well as part of a team and have a strong desire to improve on your skills and knowledge as well as:

• Have experience with banqueting volume
• Be knowledgeable of classic food preparations, dishes and cooking.
• Have experience in British cuisine.
• Have experience in working in a multi outlet kitchen operation
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Assess quality control and adhere to service standards.
• Lead and support the junior members of the team
• Ability to produce own work in accordance with a deadline
• Seek own solutions to the minor obstacles that occur from time to time
• To project a pleasant and positive professional image to all contacts at all times

A Chef de Partie is required to work in our diverse kitchen that serves breakfast, lunch and dinner under the guidance of our Executive Chef. The restaurant serves Scottish/British food prepared combining contemporary flavours with traditional techniques whilst using only ingredients of the finest quality.
As Chef de Partie, you will be required to lead your section in the kitchen, ensuring it is fully prepared for service times whilst also controlling the other chefs working on it.