As a Chef de Partie with Sushi experience, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any demi‑chef de parties or commis working with you, helping the sous chef and head chef to develop new dishes and menu items, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role.
By fulfilling these responsibilities, you play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.
Most importantly, to be successful in this role you will be passionate about providing an exceptional guest experience and living through our brand standards.
Qualifications
- Previous experience as a Sushi Chef/Sushi production specialist is highly recommended.
- Great cooking skills and a deep understanding of different ingredients, flavors, and cooking techniques within your speciality.
- Ability to work well under pressure, delegate tasks appropriately to your team members, and have strong organisational skills to manage your section effectively.
- Commitment to maintaining a clean and hygienic kitchen environment, including adherence to food safety regulations and proper use of kitchen equipment and cleaning products.
- Understanding of profit margins to ensure the kitchen runs efficiently and profitably.
Benefits
- Industry‑leading training and leadership development opportunities.
- Hotel discounts portfolio‑wide – staff rates and up to 50% discount on food & beverage and spa.
- Access to Stream – Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing.
- 24/7 access to our employee assistance programme.
- Minimum of 28 days holiday.
- Staff meals on duty.
- Paid breaks.
- Starting salary above national minimum wage.
- Access to hotel gym facilities.
- Free staff parking.
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