Chef de Partie (Pastry)

JOB DESCRIPTION

Position Purpose

To a) support the Head Chef in successfully managing the kitchen & stewarding processes and b) ensure optimal cash profit from safe, high quality meal production in their areas of responsibility.

Duties & Key Responsibilities

Being a Great Team Member

• Come to work every day with a smile on your face
• Be a reliable and motivated member of the Food Operations team and a role model for others
• Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel
• Always deliver ‘fair share’ in team tasks and support colleagues whose workload may temporarily be heavy

• Every 6 months, rotate to a new ‘Champion’ area (e.g. Food Safety, Training, CleanStay, rostering) – our supervisors and Chefs de Partie are responsible for taking ownership of their specialist area and ensuring the hotel is meeting and exceeding expectations in relation to this
• Coach & train 2 – 4 Food Operations Team Members, as assigned on a rotating six month schedule
• In regular (e.g., monthly) departmental leadership meetings, update HOD and/or Team Leader on the performance and progress of ‘coachees’ and suggest development opportunities for them in the coming months.

• On-board and supervise assigned ‘coachee’ team members, ensuring execution of agreed development or performance improvement actions
• Give praise to high performers on your shifts and show recognition on the spot
• Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts
• Be aware of planned team meetings and learning sessions and attend as required
• Volunteer to participate in company campaigns like Travel with Purpose or TM committees
• Execute any duties as assigned by the Chief Host& Food Operations Manager

Chef de Partie Specifics

https://jobs.hilton.com/apac/en/job/HOT0C5O5/Chef-de-Partie-Pastry