Chef de Partie - London Marriott Hotel Grosvenor Square

Role summary

Chef de Partie - London Marriott Hotel Grosvenor Square is a full-time role at Marriott in London, England, United Kingdom (on-site). Posted 2026-08-18. Experience level: 2-5.

Job title

Chef de Partie - London Marriott Hotel Grosvenor Square

Company

Marriott

Location

London, England, United Kingdom

Work arrangement

on-site

Employment type

full-time

Category

Hospitality

Experience level

2-5

Date posted

2026-08-18

Job description

POSITION SUMMARY

Maintain kitchen logs for food safety program compliance. Monitor stock of kitchen supplies and food. Determine how food should be presented, and create decorative food displays. Monitor the quantity of food that is prepared and the portions that are served. Set-up and break down work station. Prepare ingredients for cooking, including portioning, chopping, and storing food. Pull food from freezer storage to thaw in the refrigerator. Weigh, measure, and mix ingredients according to recipes or personal judgment. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearances are clean and professional. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

SCOPE / BUSINESS CONTEXT

• A Full Time/Part Time position based at the London Marriott Grosvenor Square.

• Number of Direct Reports - 5

• Titles of Direct Reports – Apprentice, Commis Chef, Demi Chef de Partie

CANDIDATE PROFILE

Experience:

• Diploma or degree from accredited university in culinary arts or NVQ or related major

• Minimum 3 years’ experience

Skills and Knowledge

• Strong Communication skills (verbal, listening, writing)

• Innovative and creative in food production

• Pro-active and reliable

• Positive attitude

• Good preparation and co-ordination skills

• Able to work alone and within a team

Education or Certification

• Good level of English essential in reading and writing

Safety and Security

▪ Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

▪ Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.

▪ Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

▪ Complete appropriate safety training and certifications to perform work tasks.

▪ Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

Policies and Procedures

▪ Protect the privacy and security of guests and coworkers.

▪ Follow company and department policies and procedures.

▪ Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

▪ Perform other reasonable job duties as requested by Supervisors.

Guest Relations

▪ Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible. ▪ Assist other employees to ensure proper coverage and prompt guest service. Communication

▪ Speak to guests and co-workers using clear, appropriate and professional language.

Assists Management

▪ Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

Working with Others

▪ Support all co-workers and treat them with dignity and respect. ▪ Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

Quality Assurance/Quality Improvement

▪ Comply with quality assurance expectations and standards.

Physical Tasks

▪ Reach overhead and below the knees, including bending, twisting, pulling, and stooping. ▪ Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

▪ Ensure the quality of the food items and notify manager if a product does not meet specifications.

▪ Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

▪ Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

▪ Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

▪ Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

▪ Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

▪ Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

▪ Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

▪ Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

▪ Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well