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Breakfast Chef - Gwent

Employer
Delta Hotels By Marriott – Country Clubs & North West Cluster
Location
Cwmbran, Torfaen (Tor-faen)
Salary
Competitive
Closing date
28 Apr 2018

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Breakfast Chef - Gwent

Posting Date Apr 20, 2018
Job Number 1800151U
Job Category Food and Beverage & Culinary
Location St. Pierre Marriott Hotel & Country Club, Gwent, Wales
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us

St Pierre Marriott Hotel & Country Club offers its associates a competitive salary, gym membership, staff meals, car parking, birthday gifts, and generous global hotel and product discounts for you, your friends and family.

This four star hotel has a focus on culinary excellence and provides staff with extensive, ongoing training and development. Marriott International is the worlds largest hotel company and provides associates with exciting long term career opportunities.

Ideally placed in Chepstow, South Wales close to the M48, St Pierre is a picturesque location with two fantastic golf courses where no two days are the same. With an exciting blend of guests and large events, our hotel is a great place to develop your skills, supporting weddings, prolific golf events, sports teams, extensive leisure facilities and fine dining at our hotel's on-site Morgans Restaurant.


Culinary associates at our Marriott Hotels & Country Clubs enjoy a varied and very active role in providing our guests with memorable and unique experiences. As part of our family of associates you will host a blend of guests & events including weddings, golf, sports teams, corporate guests & leisure visitors.

We offer our associates;

Competitive pay for every hour worked plus potential gratuities

Meals on duty

Leisure membership at the hotel

Global hotel room discounts for Marriott and its brands

Worldwide food and drink discounts

An attractive long service programme

Complimentary uniform

Inclusive car parking

As a breakfast chef, you will be required to;

To assist the Kitchen team in general in providing an effective service in all food outlets for external and internal customers. To be able to work and produce food to set standards with and without supervision in set areas within the Kitchen and to comply with Unit Food Safety Policy.

Experience:

Previous experience working within a Kitchen or similar environment preferred

Skills and Knowledge

Strong Communication skills (verbal, listening, writing)

Innovative

Pro-active and reliable

Able to work alone and within a team

The following are specific responsibilities and contributions critical to the successful performance of the position:

  • To be able to work and produce to standard under constant supervision in set areas within Restaurant and Banqueting kitchens.
  • To act upon all Kitchen daily task list pre-determined by the outlet you are working in.
  • To maintain the Department in a service and cost effective manner that reflects our service and product, highest health and safety and hygiene factors in order to comply with Hotel, Company and internal and external customer satisfaction.
  • To maintain all standards of Health & Safety and Service Standards and ensure 'clean as you go' is maintained
  • To be trained in Food Hygiene, COSHH, convenience food, use of raw products, stock rotation, presentation and systems in all area of the Kitchen for development, new job skills and flexibility, career progression, customer satisfaction and legal requirements.
  • To be involved with Taste Panels and document.
  • To give suggestions and specifications for new menu items for internal and external customer satisfaction.
  • To be involved with relevant Food Safety documentation in given area of section responsibility.
  • To be involved with all Daily Briefing of Associates.
  • To be trained to Company standard of image, attitude and ability to meet and exceed guest satisfaction.
  • To be involved with all maintenance issues and report to Supervisor.
  • To carry out any other duties as directed by Management.
  • To attend and contribute positively to all training courses for which you are nominated.
  • To attend Short Takes training daily.
  • To understand the concept of the Spirit to Serve Programme using its principles at all times.
  • To ensure you are aware of the 'Daily Basic' and incorporate into your working practices.
  • To know and follow evacuation procedures in the event of an emergency.
  • To pursue your duties in a safe manner with due regard to the Health & Safety of yourself and your colleagues.
  • To report any defects or hazards without delay to your immediate superior and/or the Line Manager with specific Health & Safety responsibilities.
  • To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided.
  • To work as directed on appropriate section and directed by your supervisors.
  • To make sure all food is prepared to the correct standard and in conjunction with use charts.
  • To ensure good food quality and correct quantity. To make sure all food items are sent to the correct area on time.
  • Performs other related tasks as assigned by management.
  • Complies with Marriott International Hotels Limited Regional Office policies and procedures.
  • Working hours as required to do your job but normally not less than your contracted hours per week.
  • Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.


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