Job Description

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 graduate.

• At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.

• Minimum of 1 year as Demi Chef dePartieor equivalent position in an international brand hotel.

• Technical education in hospitality or culinary school preferred.

• Possess a validhealth certificate.

• Knowledgeable of Western or Japanese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.

• Proficient with a variety of steaming baking and soup cooking techniques. (For Japanese / Banquet Kitchen)

• Must have a variety of seafood and meat processing techniques.

• Familiar with a variety of cooked food processing storing and receiving standards. (For Main Kitchen)

• Proficient in pastry bread baking and certain chocolate making techniques. (For Pastry Kitchen)

• Able to work with and consume all products and ingredients.

• Able to set priorities and complete tasks in a timely manner.

• Work well in stressful situations remain calm under pressure and able to solve problems.

• Able to work in a moist hot and sometimes loud environment.

• Possess good leadership and training skills.

• Knowledgeable in HACCP.

• Working experience in similar capacity with international chain hotels is preferred.

• Good command in verbal and written English to meet business needs 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.

A Chef dePartieprepares and cooks according to standard procedures recipes photographs and given instructions assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing

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

• Prepare food for guests and team members efficiently economically and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Plan prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes standards and plating guides.
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment tools and machines appropriately.
• Work for off-site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotels occupancy events forecasts and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to everyguestsrequests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus daily menus and seasonal specials maintaining the standards of pre-set recipes portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand practice and promote teamwork to achieve missions goals and overall departmental standards.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

EOE/AA/Disabled/Veterans

Required Experience:

IC

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