Room Service Chef de Partie  

Employer
Hilton Hotels
Location
London, Greater London
Salary
Competitive
Closing date
17 Oct 2022

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Room Service Chef de Partie  

Your chance to join our accolade winning team in the heart of Mayfair! 

Podium Restaurant & Bar as well as CC Bar are located on the ground floor, adjacent to the hotel lobby. Podium Restaurant & Bar is the main hotel restaurant offering, breakfast, all-day dining and our award winning Chocoholic Afternoon tea. CC Bar is a Champagne Bar and private event space for up to 35 guests.

We create heartfelt experiences for our guests and meaningful opportunities for our Team Members. Achieving consistently the title of “Great places to work”, this is not just a job – we offer you a journey of self-discovery, growth and an exceptional career.

 

A Room Service Chef is responsible for running the room service kitchen to deliver an excellent Guest and Member experience while managing staff and controlling food costs.

 

Salary is £30,591 plus Service Charge

 

BENEFITS

  • Service charge
  • Free meals on duty
  • Travel and food discounts: - Discounted hotel nights plus 50% off F&B (subject to individual outlets)
  • Holiday: 28 days including bank holidays (increasing yearly)
  • Pension scheme
  • Discounted dental and health cover
  • High street discounts: with Perks at Work
  • Free uniforms
  • Grow your career: access to a network of 6500+ hotels across 100+ countries (subject to local right to work rules)
  • Personal Development: programmes designed to support your career

What will I be doing?

As a Room Service Chef, you are responsible for running the room service kitchen to deliver an excellent Guest and Member experience. A Room Service Chef will also be required to plan manage staff and control food costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

  • Manage the room service kitchen
  • Manage the kitchen brigade effectively to ensure a well-organised and motivated team
  • Ensure consistency in quality of dishes at all times
  • Managing customer relations when necessary
  • Ensure resources meet business needs through the effective management of working rotas
  • Support brand standards through the training and assessment of your team
  • Manage food cost controls to contribute to Food and Beverage revenue
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