Chef de Partie

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Partie, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
High school graduate with at least 3 years of experience in a 5-star hotel or high-end restaurant.
At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
Proficient in Western cuisine, with expertise in various cooking techniques.
Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.
A natural ability to motivate, lead, and develop teams.
Clear, confident, and effective communication skills.
A recognized Basic Food Hygiene Certificate.
Previous supervisory experience in a culinary environment.
A consistently positive, professional, and solution‑driven attitude.
The ability to perform calmly and effectively under pressure.
Flexibility to work independently or collaboratively within a team.
A Chef de Partie plays a pivotal role in delivering exceptional culinary experiences by leading a section of the kitchen with precision, professionalism, and attention to detail, while supporting effective cost control.
As a Chef de Partie, you will oversee day‑to‑day operations within your section, ensuring the highest standards of food preparation and presentation to exceed Guest and Member expectations. You will also support food cost management and operational efficiency. Your responsibilities will include, but are not limited to, the following:
Ensure all food preparation consistently meets brand and quality standards
Prepare, execute, and present dishes of exceptional quality and refinement
Supervise, guide, and inspire kitchen colleagues within your section
Maintain immaculate work areas, adhering strictly to hygiene standards and preventing cross‑contamination
Prepare all mise en place in alignment with service requirements and menu specifications
Address guest feedback and queries promptly, professionally, and with a solutions‑focused approach
Ensure all ingredients are of superior quality, correctly labelled, stored, and rotated
Support cost control initiatives, contributing to gross profit optimisation and departmental targets
Collaborate closely with all departments to foster seamless operations and positive working relationships
Assist the Head Chef and Sous Chef in training and developing kitchen team members in line with company procedures
Identify and report maintenance, hygiene, or safety concerns in a timely manner
Comply fully with hotel security policies, fire regulations, and all health, safety, and food safety legislation
Demonstrate environmental awareness and support sustainability initiatives

Work arrangement
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