As a Chef De Partie, you are responsible for preparing and presenting high-quality dishes to deliver an excellent Guest and Member experience. A Chef De Partie must also contribute to departmental targets and manage the team. If you are willing to go for this role, submit your application now.

Responsibilities of Chef De Partie

• Ensure consistent great food production, in line with the high-quality standards expected by Hilton.
• Perform duties in a timely manner.
• Contribute to Kitchen revenue through effective food cost control.
• Provide support to the Kitchen brigade.
• Prepare and present high-quality dishes within company guidelines.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Prepare all mis-en-place for all relevant menus.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Comply with hotel security, fire regulations and all health and safety and food safety legislation.
• Awareness of departmental targets and striving to achieve them as part of the team.
• Meet all health and hygiene requirements.
• Be environmentally aware.

Requirements of Chef De Partie

• Completion of an accredited commercial cookery course or trade apprenticeship.
• NVQ Level 1.
• 1-2 years previous experience in a similar role.

Skills and Knowledge Desired

• Positive attitude.
• Good communication skills.
• Ability to work under pressure.
• Proven ability to work with a team and follow instruction.
• A passion to learn and a drive to succeed in a culinary/hospitality career.
• Proof of completion in a basic food hygiene course.
• A passion for food and the culinary arts.

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