Chef de Partie

By its name, Hilton Hotels Corporation is prominently recognized internationally as a preeminent hospitality serving company.

A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant and tends to have several cooks or assistants in large kitchens.

To understand more perspectives concerning Chef de Partie, including the requirements, duties, and benefits, you must digest the following information below this post.

Job Details

• Job Category: Chef de Partie
• Location: Munich, Germany
• Salary: €22671 per year or € 12,48 per hour
• Schedule: Full-Time
• Relocation: No
• Position Type: Non-Management.

Company Description

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.

The company (Hilton) develops, owns, manages, or franchises approximately 2,200 hotels, resorts, and vacation ownership properties.

Hilton company has offered business and leisure travelers the finest accommodations, service, amenities, and value for nearly a century.

Hilton company is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands.

As Chef de Partie runs a specific section in a kitchen and reports to the Sous Chef, the role comprises various responsibilities, including other necessities.

Their vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences worldwide every day.

Responsibilities

1. Plan and execute menus in collaboration with other colleagues.
2. Ensure adequacy of supplies at all times.
3. Place orders promptly and assists in preparing menus
4. Preparing ingredients and supervising junior chefs
5. Keep your area clean and hygienic
6. Ensure high quality of production and presentation of food
7. Maintaining and ordering stock and preparing all dishes to the correct recipe and quantity
8. Take charge in the absence of the Sous Chef
9. Attend training courses when required and follow the directions of the executive and sous chef.
10. Manage ingredients that should be frequently available daily.

Skills

1. Ability to work as a team but also work independently.
2. Ability to work to deadlines.
3. Communication skills.
4. Keeping calm under pressure.
5. Assertiveness skills
6. Attention to detail.
7. Organizational skills.

Requirements

1. High school diploma or equivalent.
2. Qualification from a culinary school.
3. Experience working in a similar role.
4. The ability to work well in a team is required.
5. Excellent listening and communication skills.
6. Knowledge of best practices for safety and sanitation.

Benefits These are:

1. Medical, dental Insurance
2. Life insurance
3. Competitive pay
4. Sick leave
5. Keeping costs as low as possible.

Ketote Say

Head Chef and Sous Chef in creating menu items and recipes, developing dishes, preparing meat and fish, and keeping calm under pressure.

As a Chef de Partie, you will get to address the issues of kitchen pieces of equipment and reach the peak point, enjoying good benefits and experiences.