Chef de Partie (Pastry)

EOE/AA/Disabled/Veterans

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 motivateteams
• 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!

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 personally 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 equipments.

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.