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- Tasks: Support the Head Chef in running the kitchen and maintaining high food standards.
- Company: Join Hilton, a leading global hospitality brand known for exceptional guest experiences.
- Benefits: Enjoy opportunities for personal growth, training, and a vibrant work environment.
- Why this job: Be part of a dynamic team in a top city centre hotel with a focus on quality and creativity.
- Qualifications: Previous experience as a Commis Chef or Chef De Partie is essential.
- Other info: Ideal for those who thrive in fast-paced environments and love teamwork.
The predicted salary is between 24000 - 36000 £ per year.
Who are we
As part of the Hilton Worldwide brand we want to be the first choice for guests and team members alike. By joining the Hilton brand you will gain unparalleled access to an array of rich experiences, knowledge and opportunities that will prove valuable to your personal and professional growth. The DoubleTree by Hilton Bristol City Centre is one of the leading 4* city centre hotels 206 bedrooms and 12 conference rooms.
Role Responsibilities
You’ll support the Head Chef in ensuring the efficient and effective running of the Kitchen. You will ensure that the preparation and presentation of the food is of a high standard and complies with the food safety regulations. You will assist in the training of others. You will support the achievement of budgeted food gross profit and run your section to the highest possible standards.
- To ensure all food is prepared, presented and served to a high standard and in keeping with specifications.
- To ensure that your section is ran efficiently, whilst ensuring that you maintain a high standard of cleanliness throughout the kitchen operation.
- To ensure ordering is accurate and all fridges, freezers and all food storage is stock rotated. To follow the specs set out by the Head Chef to ensure consistency in what you do every day.
- To support the Head Chef in implementing and developing all new menus.
- To ensure that you are correctly dressed and adhere to high personal hygiene standards.
- To comply with all regulations as stated in the normal operating procedures.
- Ensure all maintenance issues are reported immediately following the correct procedure.
- To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.
Key Requirements
- Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.
- To be able to follow standards and have good organisational skills.
- Make decisions in a fast-paced environment
- Good communicate with the kitchen and restaurant team
- To be an active team player who ensures their colleagues are supported well
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Chef De Partie employer: Focus Hotels Management Limited
Contact Detail:
Focus Hotels Management Limited Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef De Partie
✨Tip Number 1
Familiarise yourself with Hilton's values and mission. Understanding their commitment to guest satisfaction and team member development will help you align your responses during interviews and show that you're a good fit for their culture.
✨Tip Number 2
Network with current or former employees of Hilton, especially those in culinary roles. They can provide insights into the kitchen environment and expectations, which can be invaluable when preparing for your interview.
✨Tip Number 3
Brush up on your knowledge of food safety regulations and kitchen hygiene standards. Being able to discuss these topics confidently will demonstrate your professionalism and readiness for the role.
✨Tip Number 4
Prepare to discuss your experience with menu development and cost control. Highlight specific examples where you've contributed to improving kitchen efficiency or food quality, as this aligns directly with the responsibilities of the Chef De Partie role.
We think you need these skills to ace Chef De Partie
Some tips for your application 🫡
Understand the Role: Read the job description carefully to understand the responsibilities and requirements of the Chef De Partie position. Tailor your application to highlight relevant experience and skills that align with what Hilton is looking for.
Craft a Tailored CV: Create a CV that showcases your culinary experience, particularly in hotel kitchens. Emphasise your previous roles as a Commis Chef or Chef De Partie, and include specific examples of how you've maintained high standards in food preparation and presentation.
Write a Compelling Cover Letter: In your cover letter, express your passion for cooking and your commitment to maintaining high hygiene and cleanliness standards. Mention your ability to work in a fast-paced environment and your experience in supporting team members, which aligns with the role's requirements.
Proofread Your Application: Before submitting your application, thoroughly proofread your CV and cover letter for any spelling or grammatical errors. A polished application reflects your attention to detail, which is crucial in the culinary field.
How to prepare for a job interview at Focus Hotels Management Limited
✨Showcase Your Culinary Skills
Be prepared to discuss your previous experience in the kitchen, especially any roles as a Commis Chef or Chef De Partie. Highlight specific dishes you've prepared and any techniques you excel at, as this will demonstrate your capability to meet the high standards expected.
✨Emphasise Teamwork
Since the role requires good communication and being an active team player, share examples of how you've successfully collaborated with colleagues in past positions. This could include training others or working under pressure during busy service times.
✨Understand Food Safety Regulations
Familiarise yourself with food safety regulations and be ready to discuss how you ensure compliance in your kitchen practices. Mention any relevant certifications or training you've completed that relate to food hygiene and safety.
✨Demonstrate Organisational Skills
The ability to run your section efficiently is crucial. Prepare to talk about how you manage your time and resources in the kitchen, including stock rotation and portion control, to achieve budgeted gross profit while maintaining quality.
