Job description
Role Overview
Chef de Partie at Radisson Hotel Group. This role operates under the general guidance of the Senior and/or Junior Sous Chef to deliver the highest food quality while maintaining cost control and profitability margins in the hotel's kitchen or area of responsibility.
Company Overview
Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands and more than 1,500 hotels in operation and under development in 95+ countries. The Group's overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of business success and future, and together employees bring the culture, spirit, environment and opportunities that empower everyone to be their best every day, everywhere, every time.
Role Purpose
Maximize guest satisfaction and food profitability by managing food production in the kitchen while maintaining the highest standards of food quality, cost control and adherence to all hotel, departmental and corporate guidelines.
Key Responsibilities
Food Production & Quality
- Manage food production in the kitchen to maximize guest satisfaction and profitability.
- Provide the highest food quality consistent with cost control and profitability margins of the hotel's kitchen or area of responsibility.
Compliance & Standards
- Execute all work in line with the hotel's guidelines, the departmental business plan, and Radisson Blu corporate guidelines and service concepts.
- Strictly follow HACCP guideline and regulation.
Additional Information
- Exclusive hotel rates for team members: up to 53% off stay at over 1,500 Radisson Hotels worldwide.
- Guaranteed minimum of 30% off for friends and family.
- Exclusive discounts on breakfast, food and beverage, spa and more.
- Career development and learning opportunities provided.
- Inclusive workplace with Employee Resource Groups and inclusion initiatives.
- Access to global and local perks and rewards tailored to country location.