Chef De Partie

About Delta Hotels by Marriott Swansea

Delta Hotels by Marriott Swansea is a waterfront property offering generously sized guest suites coupled with attentive service and premium amenities. Guests enjoy scenic views of Swansea Bay in a setting designed to provide comfort and relaxation. The team upholds high hospitality standards, ensuring every visitor experiences a welcoming and memorable stay.

Role Overview

This full-time, on-site position as Chef De Partie involves managing culinary tasks aligned with hotel and brand standards. The successful candidate will be accountable for preparing, cooking, and presenting menu items to exacting specifications. Responsibilities include overseeing a dedicated kitchen section, maintaining food quality and consistency, aiding menu creation, and upholding rigorous food hygiene and safety protocols.

Key Responsibilities

• Manage a specific area within the kitchen, ensuring smooth service across breakfast, lunch, and dinner.
• Prepare and present dishes of the highest quality following established recipes and presentation standards.
• Support menu development initiatives and contribute creative culinary ideas.
• Ensure compliance with hygiene and safety requirements, conducting regular checks and maintaining cleanliness.
• Coordinate effectively with the entire kitchen brigade to optimize operations.
• Assist in stock control management and minimize food waste.
• Provide guidance and training to junior kitchen staff, fostering their development.

Required Qualifications and Skills

• Demonstrated experience as a Chef De Partie or in a similar culinary role within hotels, restaurants, or catering environments.
• Advanced culinary skills including cooking techniques, food presentation, and portion management.
• Knowledge and understanding of food safety regulations, HACCP practices, and kitchen health and safety standards.
• Ability to thrive in fast-paced environments, efficiently managing allocated kitchen sections and collaborating with diverse teams.
• Strong organizational and time-management capabilities, with high attention to detail and quality consistency.
• Flexible availability to work varied shifts such as evenings, weekends, and public holidays.
• Preferred but not mandatory: Formal catering qualifications like an NVQ or equivalent.
• Commitment to delivering exceptional guest experiences through top-quality food and professionalism.