Chef De Partie

Roles and responsibilities

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
• Supervise staff
• 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 motivate teams
• Excellent communication skills
• NVQ Level 3
• Achieved Basic Food Hygiene Certificate
• Supervisory experience
• Positive attitude
• 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

Desired candidate profile

Qualifications:
Education: Culinary degree or equivalent certification preferred.
experience in a professional kitchen, with at least 1-2 years in a Chef de Partie role or similar.
Skills:
Culinary Expertise: Strong knowledge of cooking techniques, recipes, and food presentation.
Time Management: Ability to prioritize tasks effectively in a fast-paced environment.
Leadership: Experience in supervising and training junior kitchen staff.
Creativity: Ability to develop new recipes and contribute to menu planning.
Attention to Detail: Meticulous in ensuring quality and consistency in food preparation.
Responsibilities:
Oversee a specific section of the kitchen, ensuring efficient operations and high-quality food production.
Prepare and cook dishes according to restaurant standards and recipes.
Collaborate with the head chef and other kitchen staff to plan menus and manage inventory.
Train and mentor junior chefs and kitchen staff in cooking techniques and hygiene standards.
Maintain cleanliness and organization of the kitchen and workstations.
Personal Attributes:
Passionate: Strong enthusiasm for culinary arts and commitment to quality.
Adaptable: Ability to work well under pressure and adjust to changing demands.
Team Player: Collaborative spirit, fostering a positive team environment.
Professionalism: Maintain a high standard of hygiene and professionalism in the kitchen.
Availability:
Flexibility to work evenings, weekends, and holidays as required.