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 of travellers who stay with us every year a welcome they will never forget. In 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 it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Partie prepares 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 Chef de Partie, 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 hotel’s 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 every guests’ requests.
-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.
希尔顿在全球 100 多个国家和地区拥有数以千计的酒店，提供无数令人愉悦的机会。 从敞开的大门到热情的微笑，再到与众不同的体验，我们为每年与我们在一起的数百万旅行者提供他们永远不会忘记的欢迎。 除了我们旗舰品牌希尔顿酒店及度假村还包括：华尔道夫酒店及度假村、LXR、康莱德酒店及度假村、希尔顿嘉悦里酒店、Signia、格芮希尔顿精选酒店、希尔顿逸林酒店及度假村、Tapestry Collection by Hilton、希尔顿尊盛酒店、Tempo、 Motto、希尔顿花园酒店、希尔顿欢朋酒店、Tru by Hilton、希尔顿欣庭酒店、希尔顿惠庭酒店和希尔顿分时度假俱乐部。
如果您热衷全球旅行对世界的影响，您可能就是我们正在寻找的希尔顿团队成员。 因为在希尔顿酒店，我们永远不会忘记我们在这里的原因：使我们的客人，团队成员和业主都满意。
根据工作标准、备料单、根据菜肴标准的照片及上级的指示准备食物，协助副厨师长培训员工。参与提高食品质量，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。
我的具体职责是什么?
作为厨房主管，您将应以最高标准完成以下任务：
-为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
-协助副厨师长管理厨房的正常运作，保证食品的高质量 。
-计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
-严格按照菜谱、标准和摆盘指南。
-继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
-在酒店运营之中保持HACCP各方面要求。
-正确操作所有的设备、器具和机器。
-能够接受外场工作任务。
-能够接受在厨房以外的地点完成工作。
-可以被要求进行盘点工作。
-所有团队成员都应知道关于住宿率，宴会，预测计划和收益。
-及时的按要求准备菜单。
-与管事部紧密的工作关系确保高质量的清洁和最低程度的破损率。
-对于每位客人的要求要及时作出回应使客人满意。
-积极的学习和不断的创新菜肴。
-时刻保持以专业和积极的态度对待团队成员和上级，行为举止以酒店的规则和团队成员手册的依据，确保部门的良好运营。
-协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。
-监督食品的质量和数量是确保最大限度的节约原材料。
-检查团队成员准备的食品质量按需求标准和做出必要的调整。
-监控整个食品操作并确保食品按时和正确地操作。
-时刻理解、实践和促进团队合作，提高工作效率，达到使命和目标以及部门的总体标准。
-如有必要 ，管理层有权更改或补充该职位描述。
-完成任何其他合理的职责和被指派的职责。