Chef De Partie

Position Overview

We are seeking a highly skilled and motivated Chef de Partie – Breakfast to oversee and elevate our breakfast kitchen operations. In this pivotal role, you will be responsible for ensuring the flawless execution of all hot and cold breakfast items, adhering to standardized recipes, portion controls, and presentation guidelines. Your leadership will drive the quality, consistency, and efficiency of our breakfast service, while maintaining compliance with Hilton’s brand standards, HACCP requirements, and stringent food safety regulations. This position offers an exceptional opportunity to contribute to guest satisfaction, menu excellence, and operational excellence in a luxury hospitality environment.

Key Responsibilities

The Chef de Partie – Breakfast will play a central role in delivering an outstanding breakfast experience for our guests. Your core responsibilities will include:

• Culinary Excellence: Prepare and cook all breakfast menu items in strict accordance with approved recipes, ensuring exceptional food quality, taste, consistency, and presentation at all times.
• Kitchen Preparation: Organize and maintain the breakfast mise en place prior to each service, ensuring all ingredients and equipment are meticulously prepared for seamless operations.
• Team Leadership: Supervise and guide junior kitchen staff, including Commis Chefs and kitchen assistants, fostering a collaborative and high-performance team environment during breakfast service.
• Service Coordination: Collaborate closely with restaurant and service teams to ensure timely and efficient food delivery, maintaining seamless communication across all departments.
• Buffet Management: Monitor buffet replenishment and uphold food freshness throughout service, ensuring an inviting and well-maintained breakfast spread for guests.
• Live Cooking Stations: Prepare and oversee eggs, live cooking stations, and à la carte breakfast dishes, delivering personalized and high-quality culinary experiences as required.
• Compliance & Safety: Ensure strict adherence to HACCP, food safety, and hygiene standards, maintaining a clean and organized kitchen environment at all times.
• Inventory & Waste Control: Monitor stock levels, report shortages to the Sous Chef, and implement portion control procedures to minimize waste and optimize resource utilization. Participate in inventory counts and stock rotation (FIFO) to maintain operational efficiency.
• Equipment Maintenance: Report any equipment maintenance issues promptly to ensure minimal disruption to kitchen operations.
• Hilton Standards: Uphold Hilton’s operating procedures and culinary standards, contributing to the brand’s reputation for excellence in hospitality.
• Cross-Functional Support: Provide assistance to other kitchen sections when operationally required, demonstrating flexibility and a commitment to team success.
• Guest-Centric Approach: Maintain professional communication with all hotel departments and ensure guest dietary requirements and allergy requests are handled with the utmost care and precision.
• Additional Duties: Perform any other tasks assigned by the Executive Chef or Sous Chef to support the overall kitchen and hotel operations.

Qualifications & Skills

To excel in this role, you will bring a blend of culinary expertise, leadership acumen, and a passion for hospitality. The ideal candidate will possess the following qualifications and skills:

• Education: A Diploma or Degree in Culinary Arts or an equivalent professional qualification, providing a strong foundation in culinary techniques and kitchen management.
• Experience:
  • Minimum of 4–6 years of culinary experience, with at least 2 years in a Chef de Partie role.
  • Proven experience in breakfast operations within luxury hotel environments, including buffet and à la carte service.
  • Previous experience with Hilton or other international luxury hotel brands is highly desirable.
• Technical Skills:
  • Expertise in breakfast culinary techniques, including live cooking stations, egg preparation, and à la carte dishes.
  • In-depth knowledge of HACCP and food safety regulations, ensuring compliance with industry standards.
  • Strong organizational and time management abilities, with the capacity to thrive under pressure in a fast-paced environment.
• Soft Skills:
  • Exceptional leadership and supervisory skills, with the ability to mentor and inspire a team.
  • Excellent communication skills in English, enabling effective collaboration with colleagues and guests.
  • Team-oriented mindset with a positive attitude, fostering a supportive and productive work culture.