Chef De Partie

OverviewJoin Our Culinary Team as a Chef de Partie at DoubleTree by Hilton Auckland Karaka.

You will take charge of your own section, work alongside a dynamic team, and contribute to delivering exceptional dining experiences.

If you thrive in a fast-paced environment and have a flair for flavour, we'd love to hear from you.A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members.

The role participates in product development and ensures the smooth operation of the kitchen.ResponsibilitiesPrepare 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, and all HACCP aspects within the hotel operation.Work for off-site events when tasked and complete tasks outside of the kitchen area when requested.Maintain at all times a professional and positive attitude towards guests, 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.Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.Carry out any other reasonable duties and responsibilities as assigned.What are we looking for?

QualificationsAt least 2–3 years working experience in hotel or fine dining restaurantsMinimum of 1 year as Demi Chef de Partie or equivalent positionTechnical education in hospitality or culinary school preferredKnowledgeable of Western and local cuisines to carry out duties efficientlyMust have a variety of seafood and meat processing techniquesFamiliar with a variety of cooked food processing, storing and receiving standardsAble to work with and consume all products and ingredientsAble to set priorities and complete tasks in a timely mannerWork well in stressful situations, remain calm under pressure and able to solve problemsAble to work in a moist, hot and sometimes loud environmentPossess good leadership and training skillsKnowledgeable in HACCPExperience with international hotel brandsGood command of verbal and written EnglishAbout Hilton and the roleHilton is a leading global hospitality company offering a range of accommodations and experiences.

Our teams are dedicated to guest satisfaction and collaborative success.Work Location and ScheduleLocation : DoubleTree by Hilton KarakaSchedule : Full-timeJob Function and IndustryJob function : Management and ManufacturingIndustries : HospitalityNote : This description reflects the duties and responsibilities of the role as of the date hereof and may be subject to modification by the Company.

The Company reserves the right to make changes to this job description at its sole discretion and without advance notice.

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