A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience.
A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards :
Ensure all food preparation meets standards
Prepare and present high quality food
Keep all working areas clean and tidy and ensure no cross contamination
Prepare all mis-en-place for all relevant menus
Assist in positive outcomes from guest queries in a timely and efficient manner
Ensure food stuffs are of a good quality and stored correctly
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Assist Head Chef / Sous Chef in the training of all staff in compliance of company procedures
Report maintenance, hygiene and hazard issues
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Be environmentally aware
What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow :
A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
A current, valid, and relevant trade commercial cookery qualification (proof may be required)
Strong coaching skills
Ability and desire to motivating Team
Excellent communication skills
NVQ Level 3
Achieved Basic Food Hygiene Certificate
Ability to work under pressure
Ability to work on own or in teams
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions :
Previous kitchen experience in similar role
Intermediate Food Hygiene
Knowledge of current food trends