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Chef de Partie 

Hilton Hotels
London, Greater London
Closing date
26 Sep 2022

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Chef de Partie 

Position: Chef de Partie

Salary: £13.50 per hour

Who we are 

DoubleTree by Hilton Tower of London is a destination hotel located within 5 minutes’ walk from the Tower of London surrounded by pubs and City sights.  The hotel has 583 guest rooms, 10 meeting rooms along with the Lobby Bar, “Number 7” located under the impressive central atrium, Restaurant “The City Café” and the stunning panoramic Sky Lounge Bar, Savage Garden. 

Our teams help to make the biggest difference?and we?strive for 100% in everything we do for our guests, always focussing on what is important to them and also looking at what we can do to better ourselves.? We take pride in the fact that we are experts in what we do and love to demonstrate this expertise to our guests with a sense of?Finesse. 


Working for?the?UK’s #1 Great Places to Work?in hospitality 

Work/Life balance: Regular days off, flexible working 

Payment: Competitive salary 

Travel and food discounts with Hilton 

Holiday:?28 days?including bank holidays (increasing yearly to max 33) 

Pension scheme, discounted dental and health cover 

High street discounts:?with Perks at Work 

Free meals?on duty 

Grow your career?while having fun 

Personal Development: programmes at all levels to support your career 


What will I be doing?

A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Senior Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

  • Ensure all food preparation meets standards
  • Prepare and present high quality food
  • Supervise staff
  • Keep all working areas clean and tidy and ensure no cross contamination
  • Prepare all mis-en-place for all relevant menus
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure food stuffs are of a good quality and stored correctly
  • Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
  • Report maintenance, hygiene and hazard issues
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Be environmentally aware
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