Chef de Partie

Job Description

Chef de Partie (South Indian Banquets) | Hilton Worldwide

The Tone:
This is a full-time role at Hilton Worldwide, likely located in a vibrant city in South India, such as Bengaluru. At Hilton, exceptional hospitality begins with each team member, fostering an environment where every interaction brightens a guest’s day. As a Chef de Partie, you master your culinary station, creating delicious dishes and spreading the light and warmth of hospitality by delivering memorable experiences. This role embodies Hilton’s core values: a passion for Hospitality, acting with Integrity, inspiring through Leadership, driving outcomes through Teamwork, a strong sense of Ownership and accountability, and a focus on the Now, bringing urgency and discipline to every moment for lasting impact.

The TL;DR
• Role: Full Time
• Type: Full-time
• Location: In-person – Bengaluru, Karnataka, India

• Team: Works within the kitchen team, directly supervising line cooks.
• Mission: Owns the preparation and delivery of high-quality South Indian banquet dishes, ensuring exceptional guest culinary experiences and smooth kitchen operations.
• Tech Stack:

What You’ll Actually Do
• Prepare Dishes: Master the culinary station to season, cook, and test dishes according to standard Hilton recipes, consistently ensuring great taste and appealing presentation for all guests.
• Supervise Operations: Oversee the line cooks, providing direct support and guidance, especially in the absence of senior chefs, to maintain smooth and efficient kitchen operations.
• Uphold Hygiene: Maintain all work areas in an exceptionally clean and tidy state, actively preventing cross-contamination to ensure the highest standards of kitchen hygiene.
• Manage Food Quality: Proactively monitor and ensure the quality of all ingredients, implement proper storage techniques, and manage stock rotation to comply with all food quality and safety standards.
• Support Financial Goals: Actively contribute to managing and controlling food costs, working towards improving gross profit margins, and assisting the department in meeting its financial targets.

The Must-Haves
• Background: This role requires a high school graduate with a minimum of three years of culinary experience in a 5-star hotel or high-end restaurant setting. Candidates must have at least one year of experience serving as a Demi Chef de Partie or an equivalent supervisory role within an international brand hotel. Proficiency in Western or Chinese cuisine is essential, coupled with expertise in various cooking techniques.
• Experience: A minimum of three years of hands-on culinary experience is required, specifically within luxury hospitality environments, including at least one year in a leadership capacity such as Demi Chef de Partie at an internationally recognized hotel brand.
• Skills: Demonstrated expertise across various cooking techniques; comprehensive knowledge of seafood and meat processing; proficiency in cooked food processing, storing, and receiving standards; strong ability to supervise kitchen teams; and adherence to health, safety, and sanitation regulations.
• Bonus: A technical culinary education is a preferred qualification for this position.