With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. What will I be doing? As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: - Responsible for restaurant food production, including breakfast, room order, dinner and staff meal.

- Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. - Maintain compliance with FSAA requirements in all aspects of hotel operations. - Operate all equipment, appliances and machines properly.

- Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. - Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. - To do takeout work or work outside the kitchen when required.

- Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. - Respond to each request to the satisfaction of the guest. - Active learning and appropriate change where required.

- Accept constructive criticism with an open mind. - Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. - Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return.

- Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. - Ensure that recipes and costs exist and are updated. - Monitor the quality and quantity of food to ensure the maximum economy of raw materials.

- Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. - Check the quality of food prepared by staff according to the required standards and make necessary adjustments. - Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment.

- Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. - Understand, practice and promote the team's working.