Hospitality-Jobs in Frankreich

EOE/AA/Disabled/Veterans

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, behaviors, skills, and values that follow:

• NVQ Level 2
• Basic Food Hygiene Certificate
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work alone or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• NVQ Level 3
• Previous kitchen experience in a similar role

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 over a century, Hilton has offered business and leisure travelers 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. Our team members are at the heart of it all!

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. You will also assist with food cost controls. Specifically, your responsibilities include:

• Prepare and present high-quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross-contamination
• Prepare all mise en place for relevant menus
• Assist in providing positive outcomes from guest queries in a timely and efficient manner
• Ensure foodstuffs are of good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and achieving departmental and financial targets
• Assist other departments as 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
• Be aware of departmental targets and strive to achieve them as part of the team
• Be environmentally conscious