Chef de Partie - Team Member Kitchen at Hilton Hotels & Resorts

, Kedah, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

26 Mar, 26

Salary

0.0

Posted On

26 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Player, Self-Motivation, Communication Skills, Organization Skills, Coordination Skills, Diverse Cuisine Knowledge, Food Preparation, Supervision, Cost Control, Menu Planning, Food Safety, Productivity Improvement, Multi-Skilling, Resource Management, Time Management, Problem Solving

Industry

Hospitality

Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. The Team Member Kitchen Chef de Partie manages the team member accommodation as well as the equipment and facilities in line with Hilton and hotel policies and procedures. What will I be doing? As the Team Member Kitchen Chef de Partie, you will be responsible for performing the following tasks to the highest standards: • Assist the Chef de Cuisine of the Team Member Restaurant to provide healthy, hygienic, and diversified food for employees, making positive improvements in accordance with suggestions from employees, planning menus promptly. • Utilize food surpluses and leftovers according to set policies and guidelines. • Adhere to recipe requirements when preparing food, making sure food quality meets standards. • Direct the food portioning policy to control costs. • Be open to learn and cook new dishes under the guidance of the Chef de Cuisine. • Supervise the cooking and other kitchen personnel, coordinating their assignments to ensure economical and timely food production. • Observe methods of food preparation and cooking, sizes of portions, and garnishing of food to ensure that food is prepared in the prescribed manner. • Test cooked food before it’s plated and served. • Check the facilities of the Team Member Restaurant to ensure normal operation. • Ensure that all Commis Chef use correct tools to operate as well as food processing machines in a safe and correct way. • Ensure that the workplace is tidy and clean. • Keep the department log. • Submit the Employee Accident Report promptly. • Deal with lost and found goods according to the lost and found procedures of the hotel. • Implement efficient salary management / resource distribution through established personnel quota in the department, in accordance with a principle of flexible employee cardinal numbers (full time and casual labour), multi-skilling and multi-tasking. • Guide employees managing productivity and achieving the requirements of the operational handbook of food and beverage. • Focus attention on improving productivity levels and the need to prudently manage utility / payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. • Improve productivity through decreasing working items (in proper situation) and arranging reasonable working procedures. • Assist the development of all Chefs, following the philosophy of management, finance and administration in the work, ensuring that all employees are multi-skilled and able to multi-task. • Through hands-on management, closely supervise the Chefs in the performance of their duties and ensure that this is in accordance with policies, procedures and applicable laws. • Delegate duties and responsibilities appropriately, equipping employees with resources, nurturing and developing them while ensuring standards of operation and safety are maintained. What are we looking for? A Team Member Kitchen Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: • Local Malaysian citizen. • High School degree and above. • Minimum 1 year of experience in the same position in a 5-star international branded hotel or comparable industry related experience. • Well versed with diverse cuisine such as Western, Asian, Malay, Chinese and other local specialty cuisine. • Good communication, organization and coordination skills. • Team player with a strong sense of responsibility and self-motivation. • Able to maintain excellent relations with team members. • Able to work under great physical and mental pressures. • Familiar with computer systems, preferred. What will it be like to work for Hilton? 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. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Responsibilities

The Chef de Partie will assist in providing healthy and diverse food for employees while managing kitchen operations and supervising staff. They will ensure food quality, adhere to safety standards, and improve productivity within the kitchen.