Chef De Partie

Key Responsibilities

Food Preparation

• Prepare and cook all à la carte menu items according to standard recipes.
• Ensure consistency in taste, portion, presentation, and quality.
• Maintain mise en place before each service.
• Prepare food according to guest dietary requirements and special requests.
• Ensure food is served at the correct temperature.
• Monitor food quality throughout preparation and service.

Service Operations

• Coordinate with the IRD service team to ensure timely delivery.
• Prioritize orders based on service timing.
• Handle high-volume periods efficiently.
• Minimize food waiting time.
• Ensure all orders leave the kitchen accurately and attractively presented.

Quality Control

• Inspect all dishes before service.
• Follow Hilton brand standards.
• Maintain food freshness.
• Ensure proper food storage and labeling.
• Monitor expiry dates using FIFO procedures.

Hygiene & Food Safety

• Follow HACCP standards.
• Maintain excellent personal hygiene.
• Ensure kitchen cleanliness.
• Report maintenance issues.
• Prevent cross-contamination.
• Maintain temperature logs.

Inventory & Cost Control

• Control food waste.
• Monitor stock levels.
• Assist in monthly inventory.
• Report shortages.
• Follow portion control.
• Minimize unnecessary costs.

Team Leadership

• Supervise Commis Chefs and Kitchen Assistants.
• Train junior chefs.
• Monitor staff performance.
• Ensure teamwork during service.
• Assist with onboarding new employees.

Communication

• Communicate with:
• IRD Supervisors
• Restaurant Team
• Stewarding
• Purchasing
• Receiving
• Executive Chef

Health & Safety

• Follow fire safety procedures.
• Wear required PPE.
• Report accidents immediately.
• Operate equipment safely.

Administrative Duties

• Complete kitchen checklists.
• Maintain production records.
• Report daily issues.
• Attend kitchen meetings.