Casual 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! 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.

How We'll Help You Thrive

At Hilton, the hospitality we're known for doesn't end with our guests. We proudly invest in our Team Members' wellbeing, supporting you through all of life's moments. When you join Hilton, our exceptional care extends to you with a wide range of perks and benefits, including:

• Flexible shifts – pick up shifts based on your availability, around your other commitments
• Competitive pay – Earn up to £16.23 per hour plus service charge, with opportunities to grow your career with Hilton.
• Instant pay access - the ability to instantly withdraw up to 40% of earned wages
• Free meals on duty – Helping you stay energised throughout your shift.
• Generous holiday allowance – Enjoy 28 days' holiday (pro-rata) including bank holidays, increasing with service.
• Mental health resources – Through our Care for All hub, Team Members have access to wellbeing resources.
• Crisis Concierge – In times of loss, our Crisis Concierge offers a single, compassionate point of contact for practical support and emotional care.

*Benefits availability may vary depending on Team Member location and terms and conditions of employment.

How

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