Demi Chef de Partie

Exceptional Hospitality Starts with You

Picture
yourself brightening someone’s day. When you join our Hotels team, that’s
exactly what you’ll do every time you come to work! You will be the star of your
station, crafting delicious dishes and wowing our guests. With your passion
for cooking and your attention to detail, you'll be a valuable member of our
culinary team. As a Demi Chef de Partie, you’re not just
overseeing the preparation of high-quality dishes – you’re spreading the light
and warmth of hospitality by delivering memorable experiences that make the stay
for every guest.

What It Takes to Make the Stay

At
Hilton, our core values define what it takes to succeed here and guide
the qualities we look for in every team member:

A passion for spreading
the light and warmth of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• Technical education
  in hospitality or culinary school.
• At least 3 years as a Cook in Chinese
  / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual
  restaurant with high standards.
• At least 1 year as a Commis I in
  an international brand hotel or individual restaurant with high
  standards.
• Possess good leadership and training skills.
• Up
  to date with sanitation classes.
• Knowledgeable in HACCP.
  

What It Takes to Make the Stay

At Hilton,
our core values define what it takes to succeed here and guide the qualities
we look for in every team member:

A passion for spreading the light
and warmth of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• Technical education
  in hospitality or culinary school.
• At least 3 years as a Cook in Chinese
  / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual
  restaurant with high standards.
• At least 1 year as a Commis I in
  an international brand hotel or individual restaurant with high
  standards.
• Possess good leadership and training skills.
• Up
  to date with sanitation classes.
• Knowledgeable in HACCP.
  

What It Takes to Make the Stay

At Hilton,
our core values define what it takes to succeed here and guide the qualities
we look for in every team member:

A passion for spreading the light
and warmth of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• Technical education
  in hospitality or culinary school.
• At least 3 years as a Cook in Chinese
  / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual
  restaurant with high standards.
• At least 1 year as a Commis I in
  an international brand hotel or individual restaurant with high
  standards.
• Possess good leadership and training skills.
• Up
  to date with sanitation classes.
• Knowledgeable in HACCP.
  

Here’s what you’ll do during a typical day:

• Prepare
  great-tasting dishes:  Season, cook, and test dishes according
  to standard recipes, ensuring consistency in taste and presentation
  
• Supervise the kitchen team:  Oversee line cooks to ensure
  and provide support as needed in the absence of senior chefs to ensure smooth
  and efficient operations
• Maintain kitchen cleanliness:  Keep
  all work areas clean, tidy, and free of cross-contamination
• Ensure
  food quality and storage compliance:  Monitor ingredient quality,
  ensuring proper storage and stock rotation
• Assist with cost
  management:  Contribute to controlling food costs, improving gross
  profit margins, and meeting departmental financial targets
• Inspire
  and develop the team:  Supervise and support team members, monitor
  performance, provide coaching, and foster a positive and productive work
  environment
• Uphold regulatory standards:  Maintain
  compliance with health, safety, sanitation, and alcohol awareness regulations,
  ensuring the highest standards of guest and team member wellbeing.