Demi Chef De Partie-Western

The Team Member Kitchen Demi Chef de Partie assists in the Team Member Kitchen, contributing to its overall success in accordance with the hotel’s standards and financial goals. As the Team Member Kitchen Demi Chef de Partie, you will be responsible for performing the following tasks to the highest standards. Organize and set-up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity. Assist the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in your section comply with company and hotel minimum standards, policies and procedures. Assist the Sous Chef and Chef de Cuisine in food production. Monitor food and operating costs, controlling these by reducing waste. Ensure that all dishes from your section are prepared consistently and according to standard recipes. Train the culinary employees in your section in the skills necessary for them to perform their function. Work in any section of the kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. Supervise cleaning of the kitchen, service area, storeroom and equipment. Take part in the preparation and planning of department / unit / outlet goals and objectives. Establish standards of food quality and preparation, ensuring that they are strictly adhered to. Assist with the development of new products and services. Be familiar with all sections of the kitchen to facilitate the flexible deployment of employees. Ensure that operating and kitchen equipment are maintained to a good standard with minimum breakage. Supervise employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. Develop the skills and effectiveness of all Kitchen employees through appropriate training, coaching, and / or mentoring. Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Ensure high standards of personal presentation and grooming and that the sanitation standards for the kitchen are met. Understand and strictly adhere to rules and regulations established in the employee handbook and hotel policies concerning fire, hygiene, health and safety. A Team Member Kitchen Demi Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. Junior Middle School degree and above. Minimum 1 year of experience in the same position in an international branded hotel or comparable industry related experience. Good execution and teamwork. Able to work under great physical and mental pressures. Familiar with computer systems, preferred. Carry out any other reasonable duties and responsibilities as assigned. Good communication skills. Strong sense of responsibility and self-motivation. Able to maintain excellent relations with team members.