Summary
Hilton is seeking a Chef de Partie in Jeddah, Saudi Arabia. The role involves preparing à la carte dishes, maintaining food quality and safety, coordinating orders with the In-Room Dining team, and controlling inventory and waste. The Chef de Partie will supervise and train junior kitchen staff and complete kitchen records and checklists. Applicants should have 4–6 years of experience in luxury hotels, including at least 2 years as a Chef de Partie; a culinary arts diploma or degree is preferred.
The posting
As published on hilton.com. Pulled from the employer's site and shown as they wrote it.
Responsibilities
Key Responsibilities
Food Preparation
- Prepare and cook all à la carte menu items according to standard recipes.
- Ensure consistency in taste, portion, presentation, and quality.
- Maintain mise en place before each service.
- Prepare food according to guest dietary requirements and special requests.
- Ensure food is served at the correct temperature.
- Monitor food quality throughout preparation and service.
Service Operations
- Coordinate with the IRD service team to ensure timely delivery.
- Prioritize orders based on service timing.
- Handle high-volume periods efficiently.
- Minimize food waiting time.
- Ensure all orders leave the kitchen accurately and attractively presented.
Quality Control
- Inspect all dishes before service.
- Follow Hilton brand standards.
- Maintain food freshness.
- Ensure proper food storage and labeling.
- Monitor expiry dates using FIFO procedures.
Hygiene & Food Safety
- Follow HACCP standards.
- Maintain excellent personal hygiene.
- Ensure kitchen cleanliness.
- Report maintenance issues.
- Prevent cross-contamination.
- Maintain temperature logs.
Inventory & Cost Control
- Control food waste.
- Monitor stock levels.
- Assist in monthly inventory.
- Report shortages.
- Follow portion control.
- Minimize unnecessary costs.
Team Leadership
- Supervise Commis Chefs and Kitchen Assistants.
- Train junior chefs.
- Monitor staff performance.
- Ensure teamwork during service.
- Assist with onboarding new employees.
Communication
- Communicate with:
- IRD Supervisors
- Restaurant Team
- Stewarding
- Purchasing
- Receiving
- Executive Chef
Health & Safety
- Follow fire safety procedures.
- Wear required PPE.
- Report accidents immediately.
- Operate equipment safely.
Administrative Duties
- Complete kitchen checklists.
- Maintain production records.
- Report daily issues.
- Attend kitchen meetings.
Qualifications
Required Qualifications
Education
- Diploma or Degree in Culinary Arts preferred.
Experience
- Minimum 4–6 years in luxury hotels.
- At least 2 years as Chef de Partie.
- Strong à la carte experience.
- Experience in In-Room Dining preferred.
- Hilton experience is an advantage.