[Hilton] Demi Chef de Partie

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day-to-day operation of the kitchen and help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high-quality food and beverage products, and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards, and plating guides.
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools, and machines appropriately.
• Work for off-site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts, and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guest’s requests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize, and participate in all production pertaining to the kitchen.
• Check and follow up on the ingredients for the à la carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meets the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

Hilton is a leading global hospitality company. We deliver a comprehensive benefits package including health, financial, travel, family support, and personal development while fostering a workplace culture built on respect, hospitality, and well‑being.

• Service Charge
• Competitive salary
• Insurance as labor law (apply from starting date)
• Heath Care Insurance (24/7)
• 14 Annual Leaves
• Working hours: 8 hours/ day, 2 days off per week
• Relocation, home leave ticket, repatriation allowances
• Accommodation, uniform, transportation, meals
• Others benefits

• High school graduate.
• At least 3 years of working experience in a 5-star category hotel or individual restaurant with high standards.
• Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel.
• Technical education in hospitality or culinary school preferred.
• Possess a valid health certificate.
• Knowledgeable of Western or Asian cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
• Proficient with a variety of steaming, baking, and soup cooking techniques. (For Banquet Kitchen)
• Must have a variety of seafood and meat processing techniques.
• Familiar with a variety of cooked food processing, storing, and receiving standards. (For Main Kitchen)
• Proficient in pastry, bread baking, and certain chocolate-making techniques. (For Pastry Kitchen)
• Able to work with and consume all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure, and able to solve problems.
• Able to work in a moist, hot, and sometimes loud environment.
• Possess good leadership and training skills.
• Knowledgeable in HACCP.
• Working experience in similar capacity with international chain hotels is preferred.
• Good command of verbal and written English to meet business needs, preferred.

• Apply to via Hoteljob
• Tel: 0329******