Chef de Partie (Pastry)

Role Overview

Chef de Partie (Pastry) at Hilton. This role oversees the preparation of high-quality pastry dishes and delivers memorable guest experiences through exceptional hospitality.

Role Purpose

Prepare and supervise the pastry section of the kitchen, ensuring consistent quality, food safety, and efficient operations while upholding Hilton's hospitality standards and financial targets.

Key Responsibilities

Culinary Execution

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

Kitchen Supervision

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

Cleanliness & Sanitation

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

Food Quality & Storage

• Monitor ingredient quality, ensuring proper storage and stock rotation.

Cost Management

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

Compliance & Safety

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

Additional Information

Hilton values: passion for spreading the light and warmth of hospitality; acting with integrity; inspiring others through leadership; belief that teamwork drives the best outcomes; sense of ownership and accountability; focus on bringing urgency and discipline to every moment.