Demi 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 will be the star of your station, crafting delicious dishes and wowing our guests. With your passion for cooking and your attention to detail, you'll be a valuable member of our culinary team. As a Demi Chef de Partie, you’re not just overseeing the preparation of high-quality dishes – 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:
Previous experience as a Demi Chef, or similar role in a hotel or restaurant environment.
Ability to work independently and collaboratively as part of a team.
Culinary qualification is preferred.
Knowledge of food safety, hygiene, and safe food handling practices.
Experience with food preparation, mise en place, and stock rotation.
Strong organisational and time management skills.
Reliable, detail-oriented, and passionate about delivering high-quality food.
Here’s what you’ll do during a typical day:
Prepare great-tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
Complete mise en place: Prepare ingredients and menu components to support smooth kitchen operations.
Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets.
Work as part of a team: Collaborate with colleagues to deliver exceptional service.
Promote a safe workplace: Report maintenance, hygiene, or safety concerns promptly.
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.

Work arrangement
No