Chef de Partie

at  Hilton

DO YOU HAVE A PASSION FOR COOKING AND ARE YOU LOOKING FOR A NEW OPPORTUNITY IN THE KITCHEN? DO YOU ALREADY HAVE EXPERIENCE IN THE KITCHEN? THEN WE ARE LOOKING FOR YOU!

BlueBlood is a stylish and innovative new F&B concept located in Hilton The Hague. It’s the latest Signature restaurant & Destination bar to pioneer its dedication to local and seasonal produce. Collaborating with a number of local producers, which share BlueBlood’s commitment to quality and authenticity. It’s an experimental space, where imagination drives innovation and our team are fountains of new ideas; which fuel better products, services, and processes. The iconic “BlueBlood” Lobster will feature alongside the Porterhouse steak and signature cauliflower dishes. All served in an exclusive setting to the highest standards.

The Chef de Partie has an important role in delivering outstanding experiences to our guests in our food venues. Every day is a different day, but your main tasks in this function will be:

• Making sure that the food we deliver is prepared in accordance with our hygiene rules;
• Taking care that the food is presented in a good way and has a high quality at all time;
• Preparation and service of meals for the breakfast, lunch, dinner, Room Service and Executive Lounge;
• Being involved in menu creation for Restaurant, Bar and Room Service;
• Working effectively within our kitchen team to ensure we deliver a high level of service to our guests;
• Independently running a partie and supporting the Jr Sous Chef, Sous Chef and Chef de Cuisine;
• Supervising Demi Chef de Partie and apprentices;
• Follow the rules regarding health, safety and hygiene;
• Safeguarding stock rotation via the FIFO system;
• Communicating with our Food and Beverage team members.

• Making sure that the food we deliver is prepared in accordance with our hygiene rules;
• Taking care that the food is presented in a good way and has a high quality at all time;
• Preparation and service of meals for the breakfast, lunch, dinner, Room Service and Executive Lounge;
• Being involved in menu creation for Restaurant, Bar and Room Service;
• Working effectively within our kitchen team to ensure we deliver a high level of service to our guests;
• Independently running a partie and supporting the Jr Sous Chef, Sous Chef and Chef de Cuisine;
• Supervising Demi Chef de Partie and apprentices;
• Follow the rules regarding health, safety and hygiene;
• Safeguarding stock rotation via the FIFO system;
• Communicating with our Food and Beverage team members