Job Description
Job Number: Chef de Partie (Job Number: HOT0B3UD)
Work Locations DoubleTree by Hilton Karaka, 10 Hinau Road, Auckland
Come join our culinary team at DoubleTree by Hilton Karaka. There is an exciting opportunity waiting for you.
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.
What will I be doing?
As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards:
Responsible for restaurant food production, including breakfast, room order, dinner and staff meal.
Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating.
Maintain compliance with FSAA requirements in all aspects of hotel operations.
Operate all equipment, appliances and 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, achieve goals and 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, daily specials and promotions.
Work closely with the Chef in ordering food quantities for the day, maximise the 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 organize 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.
Understand, practice and promote the team's 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 hotel's fire and life safety / emergency procedures.
Adopt the hotel's safety policy.
Perform any other reasonable duties and duties as assigned.
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:
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 leisure travellers the finest in accommodations, service, amenities and value.
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