Culinary Station Lead — Elevate Guest Hospitality

Hilton; Cairns Regional; On-site; AUD 60,000 - 75,000; Full time

Job summary

Hilton in Australia is seeking a skilled Demi Chef de Partie to join our Hotels team. As the Master of your culinary station, you will prepare dishes, uphold quality and safety, and support the kitchen team in delivering memorable experiences for guests.

You will bring at least 1 year of Demi Chef de Partie experience in an international brand hotel, plus technical culinary education, cooking techniques expertise, and knowledge of seafood/meat handling and WHS standards.

Qualifications

• At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel.
• Technical culinary education required.
• Expertise in various cooking techniques.
• Local knowledge of seafood and meat processing, cooked food processing, storing, and receiving standards.
• Knowledge of Australian Kitchen WHS Standards.

Responsibilities

• Prepare dishes according to recipes, ensuring taste and presentation consistency.
• Supervise line cooks to ensure smooth, efficient operations.
• Maintain kitchen cleanliness and prevent cross-contamination.
• Monitor ingredient quality and storage, ensuring proper stock rotation.
• Assist with cost control to improve gross margins.
• Inspire and coach the team to improve performance.
• Uphold health, safety, sanitation and alcohol regulations.

Skills

Demi Chef de Partie

Cooking techniques

Food safety

Seafood knowledge

Meat processing knowledge

Australian Kitchen WHS Standards

Education

Technical culinary education

Job description

Hilton in Australia is seeking a skilled Demi Chef de Partie to join our Hotels team. As the Master of your culinary station, you will prepare dishes, uphold quality and safety, and support the kitchen team in delivering memorable experiences for guests.

You will bring at least 1 year of Demi Chef de Partie experience in an international brand hotel, plus technical culinary education, cooking techniques expertise, and knowledge of seafood/meat handling and WHS standards.