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.
\nWhat will I be doing?
\nA 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:
\n· Prepare in advance food, beverage, material and equipment needed for the service.
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· Cook and serve dishes according to the restaurant’s menu.
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· Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
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· Clean and re-set their working area.
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· In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
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· Work with Superior and People Services Manager to ensure the departmental performance of staff is productive.
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· Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
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· Provide input for probation and formal performance appraisal discussions in line with company guideline.
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· Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.
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· Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
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· Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
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· Recycle where-ever possible and enforce cost saving measures to staff.
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· Log security incidents and accidents in accordance with hotel requirements.
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· Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
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Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
What are we looking for?
\nAn Arabic Chef de Partie.
\nA Chef de Partie serving Hilton brands is always working on behalf of our Guests and with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:
\n\nA minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role\nA current, valid, and relevant trade commercial cookery qualification (proof may be required)\nStrong coaching skills\nAbility and desire to motivate teams\nExcellent communication skills\nNVQ Level 3\nAchieved Basic Food Hygiene Certificate\nSupervisory experience\nPositive attitude\nAbility to work under pressure\nAbility to work on own or in teams\n\nIt would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
\n\nPrevious kitchen experience in similar role\nIntermediate Food Hygiene\nKnowledge of current food trends\n\nWhat will it be like to work for Hilton?
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Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
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