Chef de Partie

Role Overview

Chef de Partie at Radisson Hotel Group. This role operates within one of the world's largest hotel groups, comprising ten distinctive hotel brands with more than 1,500 hotels in operation and under development across 95+ countries.

Company Overview

Radisson Hotel Group's overarching brand promise is Every Moment Matters, supported by a signature Yes I Can! service ethos. People are at the core of business success and future. The organization empowers team members to be their best every day, everywhere, every time, creating a culture where every moment matters.

Role Purpose

Under the general guidance of the Senior and/or Junior Sous Chef, deliver the highest food quality consistent with cost control and profitability margins of the hotel's kitchen or area of responsibility. Maximize guest satisfaction and food profitability by managing food production in the kitchen, all work carried out in line with hotel guidelines, departmental business plan, Radisson Blu corporate guidelines, service concepts, HACCP guidelines, and regulation.

Key Responsibilities

Food Production & Quality

• Manage food production in the kitchen to maximize guest satisfaction and food profitability.
• Provide the highest food quality consistent with cost control and profitability margins.
• Strictly follow HACCP guidelines and regulation.

Compliance & Standards

• Carry out all work in line with hotel guidelines, departmental business plan, and Radisson Blu corporate guidelines.
• Adhere to service concepts and regulatory requirements.

Additional Information

Radisson Hotel Group offers the following benefits

• Up to 53% off accommodation for team members at over 1,500 Radisson Hotels worldwide.
• Guaranteed minimum of 30% off accommodation for friends and family.
• Exclusive discounts on breakfast, food and beverage, spa, and more.
• Investment in employee growth, learning, and career development.
• Inclusive workplace with Employee Resource Groups and inclusion initiatives.