Demi Chef de Partie

Roles and responsibilities

As a Demi Chef de Partie, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie would also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Prepare and present high quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Be environmentally aware
  
  

What will it be like to work for this Hilton Worldwide Brand?

In exceptional destinations around the globe, Waldorf Astoria Hotels & Resorts reflect the culture and history of their extraordinary locations, as well as fresh, modern expressions of Waldorf Astoria's rich legacy. Waldorf Astoria provides guests the exceptional environment and the personalized attention of true Waldorf service that creates a singular experience.

If you understand the value personalized attention and know how to treat even the most extraordinarily different experiences with the same rich level of customer service, you may be just the person we are looking for to work as a Team Member with Waldorf Astoria Hotels & Resorts. Because it’s with Waldorf Astoria Hotels & Resorts where we promise our Guests a single rich, experience at every extraordinary place they visit.

What are we looking for?

A Demi Chef de Partie serving Waldorf Astoria Hotels and Resorts are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Certification or diploma in Culinary Arts, Hospitality Management, or a related field.
• At least 2–3 years of professional experience in a kitchen, preferably in a fine dining or luxury hotel environment.
• Michelin-starred restaurant experience is highly desirabe.
• Expertise in preparing and presenting high-quality dishes using premium ingredients.
• Strong knowledge of modern cooking techniques, plating styles, and food trends.
• Familiarity with international cuisine and high-end menu development.
• Ability to support the Chef de Partie and lead the section in their absence.
• Collaborates effectively with the kitchen brigade and other departments.
• Commitment to maintaining consistency in presentation, portion sizes, and quality.
• Ensures food safety, hygiene, and cleanliness are upheld to meet luxury standards.
• Capable of managing workload and delivering exceptional results
• Flexibility to work shifts
  

Desired candidate profile

Culinary Skills

• Cooking techniques: Proficiency in a wide range of cooking techniques such as sautéing, grilling, roasting, baking, and poaching, depending on the assigned section.
• Food preparation: Knowledge and ability to prepare ingredients, including chopping, peeling, marinating, and portioning, ensuring all items are ready for cooking.
• Plating and presentation: Ability to present dishes attractively according to the restaurant's standards, focusing on visual appeal, garnishing, and consistency.
• Section expertise: Specialize in a particular section of the kitchen (e.g., grill, pastry, fish, or sauce), taking full responsibility for that area’s preparation and cooking.
• Knowledge of menu: Thorough understanding of the menu, including ingredients, portion sizes, and special dietary requirements, ensuring quality control at all stages.

Time Management and Organization

• Efficient preparation: Ability to efficiently manage food prep and cooking processes, ensuring dishes are ready on time and prepared to the highest standards.
• Prioritization: Effectively prioritize tasks during busy shifts, ensuring that all food orders are processed in a timely manner.
• Multitasking: Manage multiple tasks at once, such as preparing ingredients, cooking dishes, and coordinating with other kitchen staff to ensure smooth operations.

Attention to Detail

• Consistency: Ensure the consistency of flavors, textures, and presentation for each dish, maintaining the restaurant’s quality standards.
• Quality control: Check all ingredients, food items, and dishes for quality, freshness, and taste, making adjustments when necessary.
• Recipe adherence: Follow recipes carefully and ensure the correct use of ingredients, portion sizes, and cooking times to ensure every dish is cooked to perfection.

Health, Safety, and Hygiene Compliance

• Food safety: Maintain food safety standards by following hygiene protocols, including proper food storage, handling, and temperature control to avoid cross-contamination.
• Cleanliness: Ensure that the kitchen, workstations, and utensils are kept clean and organized, following health and safety regulations at all times.
• Allergy awareness: Be mindful of allergens and dietary restrictions, ensuring that food is prepared and presented according to guests' needs and preferences.