Chef de Partie - Franchise

The Chef de Partie serves in a supervisory role under the primary direction of the Executive Chef and/or Sous Chef. In the absence of the Executive Chef or Sous Chef, they are responsible for overseeing the line service staff. The Chef de Partie ensures the successful daily operations of the culinary team. Overseeing the service aspect of food production, they ensure proper preparation techniques and portion quantities for functions and daily service. Minimum 3 years of experience in the culinary field. Complete understanding of meat and fish butchery. Formal culinary education (Diploma or Certificate) strongly encouraged. Red Seal qualification or international equivalent. Valid Food Safe Certification required. Ability to work well under pressure in a fast-paced environment. Ability to lead by example and motivate team members. Knowledgeable in inventory control and ordering processes. Ability to troubleshoot and resolve issues that may arise in the kitchen. Must supply own knives and demonstrate excellent knife-handling skills. Strong team leader with the ability to guide and motivate junior team members. Able to work in all kitchen stations and demonstrate proficient use of all equipment. Must ensure proper preparation techniques and that adequate quantities are prepared for successful daily service within assigned sections. Creative and passionate about the culinary arts, with a willingness to learn and adapt new techniques and styles as instructed. First Aid certification is an asset. Must be available for shift work. Directly supervise line kitchen staff. Assume charge of the line staff in the absence of the Executive Chef and/or Sous Chefs. Responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes. Responsible for proper preparation and timely execution of all functions. Daily cleaning and organization of service coolers and proper rotation and usage of stock. Assist Executive Chef with menu planning and related production activities. Assist in the development of training and the provision of professional development opportunities for all kitchen staff. Maintain standards of quality, cost eye appeal, and flavor of foods. Ensure proper staffing for maximum productivity and high standards of quality. Controls food and labor costs to achieve maximum profitability. Assist in maintaining security of kitchen including equipment, food and supply inventories. Consult with dinning service personnel during daily specials explanation. Consult with banquet personnel if Executive chef or sous chefs are absent to ensure smooth execution of events and address any changes as needed. Coordinate buffet presentations and ensure timely preparation. Assist in food procurement, delivery, storage and prepare daily requisitions for food and liquor. Report all guest complaints to the Executive Chef and assist in resolving complaints. Check mise en place before service and inspect items on the service line to ensure that quality standards are met, as well as presentation of food product before the plates leave the kitchen. Submit ideas for future goals, operational improvements, and personnel management to Executive Chef. Follow all company policies & procedures and work in accordance to health and safety legislation. QUALIFICATIONS. Excellent communication skills are required. Communicate with maintenance department regarding repair and upkeep of the kitchen and its equipment. Expedite food orders during peak service hours. Participate in Hilton’s Team Member Travel Program.