Chef de Partie - DoubleTree by Hilton Resort & Spa Marjan Island

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! As a 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:
Diploma in Culinary Arts, Professional Cookery, or a related field preferred.
Previous experience as a Chef de Partie or a similar role in a hotel, resort, or high-volume food production environment.
Strong knowledge of food preparation techniques, cooking methods, portion control, and food presentation standards.
Sound understanding of food safety, hygiene, and HACCP principles.
Ability to supervise a designated kitchen section while ensuring consistency, quality, and efficiency during service.
Good command of English; additional languages are an advantage.
Strong organizational skills with the ability to prioritize tasks and perform effectively in a fast-paced kitchen environment.
Excellent teamwork and communication skills, with the ability to collaborate effectively with culinary and stewarding teams.
A passion for culinary excellence and a commitment to delivering exceptional dining experiences for guests.
Ability to train, guide, and support junior team members while maintaining Hilton's standards of quality, safety, and professionalism.
Flexibility to work various shifts and contribute positively within a multicultural team environment.
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
Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient 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
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
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