Chef de Partie - South Indian

What are we looking for

A Chef dePartieserving 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 attitudebehaviours skills and values that follow:

• High school or equivalent preferably from a professional culinary school.
• 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant or high-level individual restaurant and 3 years Kitchen Chef experience.
• Creative with strong research capability and development spirit and able to execute effectively.
• Extensive knowledge of kitchen equipment and able to train staff.
• Basic knowledge of computer operation.
• Knowledge of food safety systems.
• Ability to complete tasks on time in order of priority.
• Work well under pressure able to stay calm and solve problems.
• Able to work well independently as well as in a team.

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 leisuretravellersthe finest in accommodations serviceamenitiesand 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!

EOE/AA/Disabled/Veterans

With thousands of hotels in over 100 countries and territories Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience we offer the millions oftravellerswho stay with us every year a welcome they will never addition to our flagship brand Hilton Hotels & Resorts the family of brands includes Waldorf Astoria LXR Conrad Canopy Curio Collection DoubleTree Hilton Garden InnHamptonand many others.

If you appreciate the impact global travel can have on the world you may be just the person we are looking for to work as a Hilton Team Member. Because its with Hilton where we never forget the reason were here: to delight our guests Team Members and owners alike.

What will I be doing

As the Chef dePartie you will be responsible for performing the following tasks to the highest standards:

• Responsible for restaurant food production including breakfast room orderdinnerand staff meal.
• Prepare menus as required in a timely manner and strictly in accordance with the recipestandardsand the standard of plating.
• Maintain compliance with FSAA requirements in all aspects of hotel operations.
• Operate all equipmentappliancesand machines properly.
• Assist the Chef in maintaining focus in personnel training of new and current staff work on SOP improvement and continuous improvement in all other areas.
• Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations achievegoalsand maintain smooth communication.
• To do takeout work or work outside the kitchen when required.
• Ensure that all kitchen staff are informed about occupancy rates forecast plans and revenue.
• Respond to each request to the satisfaction of the guest.
• Active learning and appropriate change where required.
• Accept constructive criticism with an open mind.
• Follow any new menu changes requested by the Chef and any working methods for new menus dailyspecialsand promotions.
• Work closely with the Chef in ordering food quantities for the daymaximisethe use of food produce to eliminate waste and obtain the best rate of return.
• Regularly check on all equipment belonging to the department to ensure they are in good working order report any problems to the Head Chef if necessary.
• Ensure that recipes and costs exist and are updated.
• Monitor the quality and quantity of food to ensure the maximum economy of raw materials.
• Attend monthly management meetings operations meetings and organizes departmental meetings in the absence of the Chef.
• Check the quality of food prepared by staff according to the required standards and make necessary adjustments.
• Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment.
• Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully.
• Understandpracticeand promote the teams working methods at all times to achieve the mission and objectives and the overall standards of the department.
• Ensure that all staff are fully aware of the hotels fire and life safety / emergency procedures
• Adopt the hotels safety policy.
• Perform any other reasonable duties and duties as assigned.