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Chef de Partie

Employer
Hilton Hotels
Location
Birmingham, West Midlands
Salary
Competitive
Closing date
18 Feb 2024

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Chef de Partie

WELCOME TO A WORLD OF OPPORTUNITIES AT THE WORLD'S #1 BEST WORKPLACE, AWARDED BY GREAT PLACE TO WORK & FORTUNE 

The Hilton Birmingham Metropole is currently recruiting for a Chef de Partie to join the kitchen team. The kitchen produces fresh food every day for its in house restaurants, banquets and events. If you feel you are a Chef de Partie or an experienced Demi Chef de Partie looking for the next step up we want to hear from you!

Rate of pay: £11.50/ hour plus service charge

BENEFITS

    Travel and food discounts with Hilton: 30 discounted hotel nights per year plus 50% off Food & Beverage (subject to individual outlets) Free meals on duty Discounted LivingWell membership Access to Marketplace – shopping with discounts 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
    24/7 access to Employee Assistant Programme (EAP) & Wellbeing Hub Holiday: 28 days including bank holidays (increasing yearly) Pension scheme Discounted dental and health cover

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 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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