Hilton Bali Resort - Chef de Partie Hamasei

Job description

Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will be the star of your station, crafting delicious dishes and wowing our guests. With your passion for cooking and your attention to detail, you'll be a valuable member of our culinary team. As a Chef de Partie, you’re not just overseeing the preparation of high-quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

Prepare great-tasting dishes

• Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation

Supervise the kitchen team

• Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations

Maintain kitchen cleanliness

• Keep all work areas clean, tidy, and free of cross-contamination

Ensure food quality and storage compliance

• Monitor ingredient quality, ensuring proper storage and stock rotation

Assist with cost management

• Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets

Inspire and develop the team

• Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment

Uphold regulatory standards

• Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.

Qualifications

What It Takes to Make the Stay At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Technical education in hospitality or culinary school.
• At least 3 years as a Cook in Japanese Kitchen in a 5-star category hotel or individual restaurant with high standards.
• At least 1 year as a Commis I in an international brand hotel or individual restaurant with high standards.
• Possess good leadership and training skills.
• Up to date with sanitation classes.
• Knowledgeable in HACCP.