Chef De Partie- Tandoor

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 our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Roles/Responsibilities

Support and assist in the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level, ensuring both property and company standards are attained and adhered to.

Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.

Collaborate with colleagues to maximize guest satisfaction and comfort, delivering a positive and responsive approach to enquiries and problem resolution.

Support and deliver on the strategies and objectives of the kitchen department taking ownership for assigned areas of responsibility.

Develops and builds own skills, knowledge and experience at every opportunity within kitchen, which aligns with the culture of growth, development and performance expected by the company.

Collaborates with the Head of Department, ensuring that departmental inventory is maintained, that productivity targets are achieved and performance levels are attained

Build and maintain effective working relationships, communicating with key stakeholders whilst promoting the company culture and values.

Ensures adherence to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Responsibilities

Experience in kitchen; Ability to adapt to changing service environments; Pro-active with a hands-on approach; Passion for the hospitality industry; Ability to manage work ensuring that tasks assigned are delivered; Ability to find creative solutions, offering recommendations; Personal integrity, with the ability to work in an environment that demands excellence; Strong communication and listening skills; Good IT skills; Ability to work collaboratively at all levels within the department; An open and positive personality; Ability to handle challenging priorities and assignments

Requirements

Minimum education: National academic qualifications preferred