Chef De Partie

Hilton; Gurugram District; On-site; INR 350,000 - 650,000; Full time

Job summary

Hilton in Gurugram seeks a Kitchen Supervisor to uphold exceptional guest service by ensuring high standards of food quality and safety.

You will supervise chefs, coordinate with the Sous Chef, monitor cleanliness, and implement FSMP policies while remaining flexible to business needs and guest expectations.

Qualifications

Responsibilities

• Maintain customer service focus and resolve issues with clear communication to customers and colleagues.
• Be proactive and take initiative to improve personal performance and learn new skills.
• Adapt quickly to changing requirements and perform additional tasks as needed.
• Support team goals by cooperating with colleagues and maintaining a team mindset.
• Promote a kitchen environment with creativity and consistent quality in food taste and presentation.
• Follow all Food Safety Management Program policies and guidelines.
• Monitor daily cleanliness and ensure equipment is clean and well-maintained.
• Supervise and guide lower-grade chefs to maintain optimum food quality.
• Liaise with the Sous Chef/Junior Sous Chef to uphold high standards of food quality and preparation.
• Control daily food merchandise quality and take corrective actions as necessary.
• Adhere to all Fire & Safety procedures and hotel policies.
• Be flexible to undertake other duties assigned by management to meet business demand.
• Perform additional tasks as delegated by management or guests to ensure outstanding service.

Job description

Job Description

To maintain a high customer service focus by approaching your job with the customers always in mind.

• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
• To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.
• To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.
• To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
• To liaise closely with the Sous Chef/Junior Sous Chef, ensuring food quality and preparation techniques are of the highest standard.
• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
• Food Safety and Hygiene: To follow all FSMP polices and guide lines are followed.
• To follow Doubletree by Hilton Fire & Safety procedures.
• Ensuring all Hotel policies and procedures are correctly observed and followed.
• To be flexible and undertake any other duties and responsibilities as assigned by the management to meet business demand and guest service need from time to time.
• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service