TM Kitchen Chef de Partie

EOE/AA/Disabled/Veterans

What are we looking for

A Team Member Kitchen 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 degree and above.

Minimum 1 year of experience in the same position in a 5-star international branded hotel or comparable industry related experience.

Good communication organization and coordination skills.

Team player with a strong sense of responsibility and self-motivation.

Able to maintain excellent relations with team members.

Able to work under great physical and mental pressures.

Familiar with computer systems preferred.

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 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!

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 Inn Hampton and 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.

The Team Member Kitchen Chef dePartiemanages the team member accommodation as well as the equipment and facilities in line with Hilton and hotel policies and procedures.

What will I be doing

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

Assist the Chef de Cuisine of the Team Member Restaurant to provide healthy hygienic and diversified food for employees making positive improvements in accordance with suggestions from employees planning menus promptly.

Utilize food surpluses and leftovers according to set policies and guidelines.

Adhere to recipe requirements when preparing food making sure food quality meets standards.

Direct the food portioning policy to control costs.

Be open to learn and cook new dishes under the guidance of the Chef de Cuisine.

Supervise the cooking and other kitchen personnel coordinating their assignments to ensure economical and timely food production.

Observe methods of food preparation and cooking sizes of portions and garnishing of food to ensure that food is prepared in the prescribed manner.

Test cooked food before its plated and served.

Check the facilities of the Team Member Restaurant to ensure normal operation.

Ensure that allCommisChef use correct tools to operate as well as food processing machines in a safe and correct way.

Ensure that the workplace is tidy and clean.

Keep the department log.

Submit the Employee Accident Report promptly.

Deal with lost and found goods according to the lost and found procedures of the hotel.

Implement efficient salary management / resource distribution through established personnel quota in the department in accordance with a principle of flexible employee cardinal numbers (full time and casuallabour) multi-skilling and multi-tasking.

Guide employees managing productivity and achieving the requirements of the operational handbook of food and beverage.

Focus attention on improving productivity levels and the need to prudently manage utility / payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

Improve productivity through decreasing working items (in proper situation) and arranging reasonable working procedures.

Assist the development of all Chefs following the philosophy of management finance and administration in the work ensuring that all employees are multi-skilled and able to multi-task.

Through hands-on management closely supervise the Chefs in the performance of their duties and ensure that this is in accordance with policies procedures and applicable laws.

Delegate duties and responsibilities appropriately equipping employees with resources nurturing and developing them while ensuring standards of operation and safety are maintained.