Chef de Cuisine

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! You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Partie, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school graduate with at least 3 years of experience in a 5-star hotel or high-end restaurant.
• At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
• Proficient in Western or Chinese cuisine, with expertise in various cooking techniques
• Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.

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
• Inspire and develop the team:  Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards:  Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being