Demi Chef de Partie - Butchery | DoubleTree by Hilton Sharjah
A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.

As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls and demonstrate a responsible, can-do attitude in handling an assigned kitchen section. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Prepare and present high quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross contamination
• Maintain a high standard of personal hygiene as per Hilton grooming standards
• Prepare all mis-en-place for all relevant menus
• Work clean and organised as per HACCP regulations
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure foods are of good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Able to suggest and create menus for buffet and à la carte
• Provide excellent training to team members and lead by example, living the Hilton values
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene, and hazard issues
• Comply with hotel security, fire regulations, and all health, safety, and food safety legislation
• Maintain awareness of departmental targets and strive to achieve them as part of the tea

A Demi 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:

• Basic Food Hygiene Certificate
• Good communication skills
• Ability to work on own or in teams
• Must have full knowledge of HACCP or food hygiene practices
• Must be able to follow and set standards in the department at all times
• Must have good knowledge of classical cooking skills and modern culinary trend