A Chef de Partie is responsible for supervising staff and ensuring high standards of food preparation and presentation, delivering an exceptional experience for both guests and team members. The Chef de Partie will also contribute to food cost control and overall kitchen efficiency.

What will I be doing

As a Chef de Partie, your responsibilities will include:

Food Preparation Standards: Ensure all food preparation meets the required standards of quality, presentation, and safety.
Food Presentation: Prepare and present high-quality food to the highest standards.
Staff Supervision: Supervise kitchen staff, ensuring they maintain high levels of productivity and adherence to kitchen procedures.
Hygiene & Cleanliness: Maintain cleanliness in all working areas, ensuring no cross-contamination and adherence to health and safety standards.
Mis-en-place Preparation: Prepare all mis-en-place for relevant menus, ensuring all ingredients are ready for cooking.
Guest Queries: Assist in resolving guest queries in a timely and efficient manner, ensuring guest satisfaction.
Quality Control: Ensure all foodstuffs are of the highest quality, stored correctly, and meet food safety regulations.
Cost Control: Contribute to controlling costs, improving gross profit margins, and meeting departmental financial targets.
Cross-departmental Collaboration: Assist other departments whenever necessary and maintain good working relationships with all hotel teams.
Staff Training: Assist the Head Chef and Sous Chef in training kitchen staff in company procedures and food safety standards.
Reporting: Report any maintenance, hygiene, or hazard issues to ensure a safe and efficient kitchen environment.
Compliance: Adhere to hotel security, fire regulations, and all health, safety, and food safety legislation.
Environmental Awareness: Be environmentally conscious, helping to reduce waste and ensuring sustainability in kitchen operations.

What are we looking for

A Chef de Partie serving Hilton Brands should exhibit the following qualities and skills:

Team-Oriented: A collaborative attitude, with the ability to work effectively with other kitchen and hotel staff.
Attention to Detail: A commitment to maintaining the highest standards in food preparation, presentation, and hygiene.
Leadership: Ability to supervise and guide kitchen staff, ensuring all work is carried out according to procedures and standards.
Problem Solver: Ability to efficiently resolve guest queries and challenges within the kitchen environment.
Cost-Conscious: An understanding of food cost controls and a proactive approach to improving profitability.
Food Safety Knowledge: Thorough knowledge of health, safety, and food safety legislation and standards.
Organized: Excellent time management and organizational skills, with a focus on preparing and executing menus efficiently.
Adaptable: A flexible attitude, ready to assist in other areas of the kitchen or hotel as needed.

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