Chef de Partie REPORTING TO: Sous Chef, Senior Kitchen Management MAIN PURPOSE OF THE JOB:Assist the Kitchen Management Team with the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
MAIN DUTIES AND RESPONSIBILITIES Attend or read the handover briefing at the beginning of your shift to ensure that you are aware of any special requirements for the day.
Assist and support Senior Kitchen Management in various tasks and duties as needed Follow all standards as outlined in your department Standard Operating Procedures (SOP) documents.
Comply with all Company policies and procedures as outlined in your Team Member Handbook and new policies and procedures as introduced from time to time.
Assist in the documentation of all quality standards and the adherence to these standards.
Maintain all assigned areas to the highest standards of cleanliness and tidiness Maintain exceptional standards of personal grooming and appearance Ensure that all menu items are prepared and presented according to established recipes and standards.
Develop menu design and concepts for all food and/or bar outlets, and catering events.
Monitor competitor and industry trends.
Exceptional attention to detail and commitment to the highest standards of service and customer care within the food service department.
Deliver efficiently and to a high standard all guest requests.
Full adherence to all training requirements for self and team.
Assist with training delivery for new recruits including departmental induction.
Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
Conduct proper food inventory procedures.
Determine minimum and maximum stocks for all food, material, and equipment.
Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste and pilferage.
Who are we?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels.
For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value.
Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands.
Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day.
And, our amazing Team Members are at the heart of it all!
The MHL Hotel Collection is the second largest hotel group in Dublin city with over 1,150 bedrooms across well known 5 & 4 star brands as well as a number of unique and individual hotels in key city locations throughout Ireland.
Each of our hotels has its own distinct personality and charm and as unique as our collection is, all of our hotels are united in their commitment to delivering exceptional hospitality to all of our guests.
Skills: Chef kitchen cooking chef de partie hotel hospitality Benefits: Employee Hotel Discounts Food Provided Hilton Discounts EAP Bike to Work Scheme