Chef de Partie

About the Role

Join the esteemed Hilton team in Auckland as a Chef de Partie, where you will play a vital role in delivering outstanding culinary experiences. As an expert managing your designated kitchen section, you'll create delightful dishes that guests appreciate while upholding the highest standards of culinary excellence and hospitality warmth.

Key Responsibilities

• Oversee daily operations in your kitchen section to ensure all food preparation and presentation surpass guest and member expectations with consistent quality.
• Prepare and execute refined dishes maintaining exceptional taste and presentation standards.
• Lead, mentor, and motivate your team within the kitchen section to promote professionalism and inspiration.
• Maintain spotless and hygienic workspaces, strictly following food safety standards to prevent contamination.
• Prepare all necessary mise en place accurately aligned with menu requirements and service flow.
• Handle guest feedback and inquiries with professionalism, focusing on solutions and satisfaction.
• Ensure all ingredients used are of premium quality, are properly labeled, stored safely, and rotated according to guidelines.
• Contribute to cost control efforts, aiming to optimize gross profit and hit departmental financial targets.
• Collaborate effectively with various hotel departments to ensure smooth kitchen operations and positive workplace relations.
• Assist Head Chef and Sous Chef in training kitchen staff per company standards.
• Report any maintenance, hygiene, or safety issues promptly to uphold a safe working environment.
• Adhere to hotel security measures, fire safety regulations, and all relevant health and food safety legislation.
• Promote environmental responsibility and actively support sustainability initiatives within the kitchen.

Required Qualifications and Attributes

• Completion of high school education accompanied by at least 3 years of experience in a 5-star hotel or upscale restaurant setting.
• Minimum of 1 year experience as a Demi Chef de Partie or equivalent role within an international brand hotel; formal culinary training is favored.
• Expertise in Western culinary techniques and proficiency in various cooking methods.
• Practical knowledge of seafood and meat butchery, cooked food processing, and standards for receiving and storing ingredients.
• Strong leadership capabilities with a natural talent for motivating and guiding kitchen teams.
• Excellent communication skills characterized by clarity, confidence, and effectiveness.
• Possession of a valid Basic Food Hygiene Certificate.
• Demonstrated experience in supervising personnel in culinary environments.
• Consistently exhibits a positive, professional demeanor and solution-oriented mindset.
• Ability to remain composed and efficient under pressure.
• Flexible in working independently or as part of a team.

About Hilton

Hilton is more than a hotel brand—it’s a global leader in hospitality with a legacy of welcoming over 3 billion guests worldwide. Recognized repeatedly as one of the World's Best Workplaces, Hilton fosters a workplace culture that inspires, supports, and develops its team members. Joining Hilton means embarking on a rewarding career journey where your contributions make every guest stay extraordinary.