Position Purpose

To a) support the Head Chef in successfully managing the kitchen & stewarding processes and b) ensure optimal cash profit from safe, high quality meal production in their areas of responsibility.

Duties & Key Responsibilities

Being a Great Team Member

· Come to work every day with a smile on your face 😊

· Be a reliable and motivated member of the Food Operations team and a role model for others

· Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel

· Always deliver ‘fair share’ in team tasks and support colleagues whose workload may temporarily be heavy

Every 6 months, rotate to a new ‘Champion’ area (e.g. Food Safety, Training, CleanStay, rostering) – our supervisors and Chefs de Partie are responsible for taking ownership of their specialist area and ensuring the hotel is meeting and exceeding expectations in relation to this
Coach & train 2 – 4 Food Operations Team Members, as assigned on a rotating six month schedule
In regular (e.g., monthly) departmental leadership meetings, update HOD and/or Team Leader on the performance and progress of ‘coachees’ and suggest development opportunities for them in the coming months.

· On-board and supervise assigned ‘coachee’ team members, ensuring execution of agreed development or performance improvement actions

· Give praise to high performers on your shifts and show recognition on the spot

· Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts

· Be aware of planned team meetings and learning sessions and attend as required

· Volunteer to participate in company campaigns like Travel with Purpose or TM committees

· Execute any duties as assigned by the Chief Host& Food Operations Manager

Chef de Partie Specifics

· Be responsible for the management of the assigned kitchen & stewarding area(s) on your shift and the entire kitchen in the absence of the Food Operations Manager

· Prepare hot and cold food menu items and oversee the preparation of food in assigned kitchen areas during assigned shifts

· Ensure that all assigned kitchen work areas can deliver the pre-service and service tasks effectively & efficiently, to the required standard, and in line with HACCP standards

· Visually check the food quality produced during assigned shifts, p ersonally deliver some of the orders to guests and actively ask for feedback

· Assist the Head Chef in overseeing cleanliness and sanitation in all kitchen & stewarding areas.

· Help ensure that all team members in Food Operations understand their purpose and are fully equipped with the tools, skills, behaviours, and knowledge required to deliver high quality and efficient meal production

· Train new Food Operations TMs on processes, products and meal production as per guidance of the Food Operations Manager

· Hold pre and post shift briefs with the Food Operations team and apply learning during the next shift in the absence of the Food Operations Manager

· Support the Food Operations Manager in planning, offering and conducting regular trainings on food/kitchen hygiene, and menu offerings for F&B and FO Hosts

· Preparation of different types of dough, batters, fillings, and creams.

· Judging the quantity and quality of ingredients needed for pastries, cakes, and desserts.

· Decorating and plating desserts according to appropriate designs and standards.

· Maintaining cleanliness, safety, and hygiene in the pastry kitchen.

· Coordinating with the head chef to receive instructions and organize the work process.

· Monitoring the inventory and ensuring the availability of necessary ingredients and equipment’s.

· Updating menus and suggesting new pastry items to attract guests.

· Observing and following the established recipes and procedures to maintain consistency in the product quality.

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

What will it be like to work for Hilton?

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!

Chef de Partie (Pastry)