Chef de Partie

Job Overview

A Chef de Partie plays a crucial role in preparing and cooking dishes according to established recipes, photos, and instructions. This position collaborates closely with the Sous Chef to train team members and contributes to product development while ensuring smooth kitchen operations.

Key Responsibilities

• Efficiently and hygienically prepare food for guests following standard recipes and procedures.
• Support the Sous Chef in daily kitchen operations to uphold high standards of food preparation and presentation.
• Plan, prepare, and execute high-quality food and beverage items and arrangements across all restaurant areas.
• Adhere strictly to recipes, standards, and plating guidelines.
• Maintain cleanliness and hygiene as per established policies and uphold HACCP standards.
• Properly utilize kitchen tools, equipment, and machines.
• Participate in off-site catering events as required and assist with tasks beyond the kitchen space when needed.
• Assist in inventory management and stay aware of hotel occupancy, events, forecasts, and business achievements.
• Create menus as requested and cooperate with Stewarding to ensure cleanliness and minimize losses.
• Respond promptly and effectively to guest requests, adapt to changes, and maintain a professional attitude with team members and supervisors.
• Follow hotel policies, team member handbook, and supervise team compliance for smooth department functioning.
• Coordinate and take part in all kitchen production activities.
• Monitor ingredients and ensure adherence to recipes, portion control, and cost standards for all menus and specials.
• Oversee food quality and quantity for economical use of ingredients while ensuring timely preparation.
• Promote teamwork to meet departmental goals and carry out other reasonable responsibilities as assigned.

Qualifications and Skills

• High school diploma or equivalent qualification in Culinary Arts.
• Minimum of 3 years’ experience working in a 5-star hotel or high-standard individual restaurant.
• At least 1 year of experience as a Demi Chef or similar role in an international hotel brand.
• Valid Food Hygiene certification is required.
• Thorough knowledge of Western or Chinese cuisine to efficiently fulfill the role's responsibilities.
• Skilled in seafood and meat processing techniques.
• Proficient in steaming, baking, and soup preparation methods for Chinese/Banquet kitchens, or diverse cooked food processing, storage, and receiving standards for main kitchens, or pastry, bread baking, and chocolate making techniques for pastry kitchens.
• Ability to work with all kitchen products and ingredients.
• Strong prioritization skills and ability to complete tasks promptly.
• Capability to maintain composure and solve problems under pressure and in challenging environments.
• Experience working in hot, moist, and sometimes noisy kitchen settings.
• Demonstrated leadership and training capabilities.
• Knowledge of HACCP principles.
• Prior experience in international chain hotels is preferred.
• Good verbal and written English communication is desirable.

About Hilton

Hilton is a global leader in hospitality, offering a range of lodging options from luxury hotels to mid-priced accommodations worldwide. With nearly a century of delivering exceptional guest experiences, Hilton fosters a workplace culture recognized globally for excellence. Joining Hilton means being part of a team dedicated to creating memorable hospitality experiences and growing in your career within a supportive and award-winning environment.