demi chef de partie

Hilton

<div><p>Demi Chef de Partie</p><p>
A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.<br>
</p><br>
<br>
<b>What will I be doing?</b><p><br>
As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p><ul>
<li>Prepare and present high quality dishes within company guidelines</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Awareness departmental targets and strive to achieve them as part of the team</li>
<li>Be environmentally aware</li></ul><b>
What are we looking for?</b><p><br>
A Demi Chef de Partie serving Hilton brands is 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::</p><ul>
<li>NVQ Level 2</li>
<li>Basic Food Hygiene Certificate</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li></ul>
<p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul>
<li>NVQ Level 3</li>
<li>Previous kitchen experience in similar role</li></ul><br>
<b>
What will it be like to work for Hilton?</b><br>
<p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div>

Demi Chef de Partie

<div><p>Demi Chef de Partie</p><p>
A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.</p><p><b><br>
What will I be doing?</b><br>
</p><p>As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p><ul><li>
Prepare and present high quality dishes within company guidelines</li><li>
Keep all working areas clean and tidy and ensure no cross contamination</li><li>
Prepare all mis-en-place for all relevant menus</li><li>
Assist in positive outcomes from guest queries in a timely and efficient manner</li><li>
Ensure food stuffs are of a good quality and stored correctly</li><li>
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li><li>
Assist other departments wherever necessary and maintain good working relationships</li><li>
Report maintenance, hygiene and hazard issues</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Awareness departmental targets and strive to achieve them as part of the team</li><li>
Be environmentally aware</li></ul><p><b>
What are we looking for?</b><br>
</p><p>A Demi Chef de Partie serving Hilton brands is 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::</p><ul><li>
NVQ Level 2</li><li>
Basic Food Hygiene Certificate</li><li>
Positive attitude</li><li>
Good communication skills</li><li>
Ability to work under pressure</li><li>
Ability to work on own or in teams</li></ul><p>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul><li>
NVQ Level 3</li><li>
Previous kitchen experience in similar role</li></ul><p><b><br>
What will it be like to work for Hilton?</b><br>
</p><p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div><p></p>

Accor

<div><div>Company Description</div><p><i><br>
SO/ is a coveted collection of hotels, rooted in the world of fashion. Making its stylish debut on the global hotel scene in 2011, SO/ continues to command attention with its avant-garde design and creative approach to the world of luxury.</i></p><div><br>
Job Description</div><p><br>
We are seeking a talented and passionate Demi Chef de Partie to join our culinary team in Dubai, United Arab Emirates. As a Demi Chef de Partie, you will play a crucial role in our kitchen operations, assisting the Chef de Partie in preparing high-quality dishes while maintaining excellent standards of hygiene and efficiency.</p><ul><li>
Assist in the preparation and cooking of various dishes according to recipes and standards</li><li>
Ensure consistency in taste, quality, and presentation of all menu items</li><li>
Maintain cleanliness and organization in the kitchen area</li><li>
Support the Chef de Partie in daily kitchen operations and menu planning</li><li>
Monitor stock levels and inform superiors about necessary replenishments</li><li>
Adhere to food safety regulations and HACCP standards</li><li>
Collaborate with other kitchen staff to ensure smooth service operations</li><li>
Contribute creative ideas for new menu items and dish improvements</li><li>
Train and mentor junior kitchen staff as needed</li><li>
Assist in portion control and food cost management</li></ul><div><br>
Qualifications</div><br>
<ul><li>
Diploma or certification in Culinary Arts</li><li>
1-2 years of experience in a professional kitchen setting</li><li>
Strong knowledge of various cooking techniques and cuisines</li><li>
Basic Food Safety certification or HACCP experience</li><li>
Excellent attention to detail and commitment to quality</li><li>
Ability to work efficiently in a fast-paced environment</li><li>
Strong teamwork and communication skills</li><li>
Creativity and passion for culinary innovation</li><li>
Physical stamina and dexterity to handle kitchen equipment and stand for extended periods</li><li>
Flexibility to work various shifts, including weekends and holidays</li><li>
Proficiency in English; knowledge of additional languages is a plus</li></ul></div>

The First Group Hospitality

<div>Overview:
<div>
Hotel Local is an urban retreat in Jumeirah Village Triangle. Thoughtfully designed for business travellers, families, and leisure seekers, Hotel Local offers a relaxed, stylish environment in the heart of Dubai&rsquo;s thriving JVT community.</div><div></div><div><br>
The hotel offers a diverse selection of dining venues&mdash;including Farmer&rsquo;s Common, Neighbourhood Brew, our homegrown Risen Caf&eacute; and Artisanal Bakery, and our poolside restaurant and bar&mdash;alongside dedicated family-friendly spaces, a Kid&rsquo;s Corner, an outdoor playground, and rejuvenating spa facilities. Additionally, guests can expect access to Soluna Restaurants &amp; Beach Club on the Palm Jumeirah, with complimentary shuttle services.</div><div></div><div><br>
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Hotel Local.</div><div></div><div><br>
The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.</div><div></div><div><br>
Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.</div><div></div><div><br>
At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care.</div><div></div><div><br>
Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.</div>
Job Description:
<div>
The Demi Chef de Partie assists the Chef de Partie and other senior chefs in preparing, cooking, and presenting dishes to the highest standards of quality and consistency. This role plays a vital part in ensuring smooth kitchen operations, maintaining hygiene standards, and contributing to an exceptional dining experience for hotel guests.</div><div></div><ul><li><div><br>
Assist in the preparation and production of high-quality dishes in accordance with hotel standards.</div></li><li><div>
Ensure all ingredients and mise en place are ready for service.</div></li><li><div>
Support the Chef de Partie in daily kitchen operations and menu execution.</div></li><li><div>
Maintain cleanliness and organization of workstations, adhering to food safety and hygiene regulations.</div></li><li><div>
Monitor portion control, waste management, and product freshness.</div></li><li><div>
Assist with stock rotation, inventory checks, and requisitions.</div></li><li><div>
Contribute creative ideas to menu development and presentation.</div></li><li><div>
Ensure proper use and maintenance of kitchen equipment.</div></li><li><div>
Adhere to hotel policies, including health, safety, and security procedures.</div></li><li><div>
Maintain a positive working relationship with team members and other departments.</div></li></ul>
Desired Skill &amp; Expertise:
<ul><li><div>
Minimum 2 years of experience in a similar role within a hotel.</div></li><li>
Strong knowledge and practical expertise in Western and Italian cuisine.</li><li><div>
Sound knowledge of food preparation techniques and kitchen operations.</div></li><li><div>
Valid Food Safety Certification required.</div></li><li><div>
PIC (Person in Charge) Certification is an advantage.</div></li><li><div>
Strong attention to detail and passion for culinary excellence.</div></li><li><div>
Ability to work efficiently under pressure in a fast-paced environment.</div></li><li><div>
Excellent communication and teamwork skills.</div></li><li><div>
Flexibility to work varied shifts, including weekends and public holidays.</div></li></ul></div>

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 <br/>
 <br/>
 <strong>
  Job Purpose:
  <br/>
  <br/>
 </strong>
 As a
 <strong>
  Demi Chef de Partie &ndash; Bakery
 </strong>
 , you will assist in the preparation and production of high-quality baked goods for our restaurants, lounges, and banqueting operations. You will work closely with the Chef de Partie to ensure consistency, creativity, and the highest standards in every item produced.
 <br/>
 <br/>
 <strong>
  Responsibilities:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Prepare and bake breads, viennoiseries, pastries, and other baked products according to recipes and hotel standards.
  </li>
  <li>
   Maintain product quality, presentation, and portion control at all times.
  </li>
  <li>
   Ensure workstations are clean, organized, and compliant with hygiene and safety standards.
  </li>
  <li>
   Assist in receiving, storing, and rotating bakery supplies and ingredients.
  </li>
  <li>
   Support the Chef de Partie and Pastry Chef in developing new recipes and seasonal offerings.
  </li>
  <li>
   Maintain a positive and collaborative work environment within the team.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications &amp; Competencies:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Previous experience in a bakery or pastry kitchen, preferably within a luxury hotel or fine dining environment.
  </li>
  <li>
   Strong knowledge of bread-making, dough preparation, and pastry fundamentals.
  </li>
  <li>
   Passion for baking, creativity, and a keen eye for detail.
  </li>
  <li>
   Ability to work efficiently under pressure and meet deadlines.
  </li>
  <li>
   Good communication and teamwork skills.
  </li>
  <li>
   Diploma or certification in Culinary Arts or Baking &amp; Pastry is an advantage.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What&rsquo;s In It for you?
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   One of the most iconic place to be and work
  </li>
  <li>
   Amazing learning and development program
  </li>
  <li>
   Discounted rates at The Ned Doha
  </li>
  <li>
   Fantastic career growth opportunities
   <br/>
   <br/>
  </li>
 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 <br/>
 <br/>
 Apply today and join us!
 <br/>
 <br/>
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>


Demi Chef de Partie - Bakery

Swissôtel

<div><b>Company Description</b><p><br>
&quot;Why work for Accor?<br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><p><b><br>
The Role</b></p><p></p><p><br>
Under the general guidance and supervision of the executive chef, and within the limits of established Swiss&ocirc;tel policies, assists in the overseeing and directing of all aspects of the hot meal production.</p><p><b>
Key Deliverables and Responsibilities</b></p><p></p><p><b><br>
Planning &amp; Organizing:</b></p><ul><li>
The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning.</li><li>
The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.</li><li>
The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li></ul><p></p><p><b><br>
Operations:</b></p><ul><li>
The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>
The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>
The ability to expedite the &ldquo;food pass&rdquo; for a la carte restaurants.</li><li>
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>
The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>
The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>
Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>
The ability to prepare stocks and sauces, meats and seafoods.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>
The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to Swiss&ocirc;tel standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swiss&ocirc;tel established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow employees</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before being changed.</li></ul><p></p><p><b><br>
Administration:</b></p><ul><li>
The ability to verify that all scheduled staff are present and signed-in.</li><li>
The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li><li>
The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li><li>
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li><li>
The ability to respond properly in any hotel emergency or safety situation.</li><li>
The ability to handle and rotate food according to established procedures</li><li>
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>
The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li><li>
Fill out the appropriate log sheets according our standard on a daily base</li><li>
Be aware of accident prevention and help enforce safe work habits &ndash; Zero accidents is our goal.</li><li>
No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.</li><li>
Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.</li><li>
Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul><p></p><p><br>
Core behaviours are our actions: what we say, what we do, and how we interact with one another. Our behaviours come from what we believe in, what we value. At Swiss&ocirc;tel Hotels &amp; Resorts, we call these value based behaviours. The following statements provide indicators of the types of behaviours we expect employees in our company to display.</p><p></p><p><b><br>
Trust:</b> Operates with fairness and integrity, fostering an environment of transparency and sincerity through open and honest communication and by honouring commitments.</p><p></p><p><b><br>
Relationships:</b> We build and maintain strong connections with colleagues and guests, valuing diversity in people and perspectives whilst overcoming potential obstacles to increase cooperation and collaboration.</p><p></p><p><b><br>
Drive:</b> We are action-oriented, setting direction for self and others, clarifying goals and objectives and overcoming barriers and challenges to produce results.</p><p></p><p><b><br>
Entrepreneurship:</b> We fully understand the business and market context, identifying and seizing opportunities for continuous improvement and supporting change</p><b><br>
Qualifications</b><p><br>
Essential Qualifications and Experience:</p><ul><li>
Minimum of 2 years' experience in a Commis 1 role or currently in Demi Chef de partie role within a high-volume, quality-focused culinary environment</li><li>
Demonstrated proficiency in managing large kitchen teams and fostering professional development</li><li>
Extensive knowledge of food safety standards, allergen management, and health and safety regulations</li><li>
Proven track record in menu development, with a focus on innovative, seasonal cuisine</li><li>
Strong financial acumen, particularly in inventory management and food cost control</li><li>
Excellent organisational and time management skills</li></ul><p>
Professional Attributes:</p><ul><li>
Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff</li><li>
Unwavering dedication to maintaining brand standards and culinary excellence</li><li>
Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality</li><li>
Strong problem-solving skills and adaptability to changing situations</li><li>
Commitment to delivering exceptional guest experiences through culinary expertise</li><li>
Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations</li></ul><p>
The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction.</p><b><br>
Additional Information</b><p><br>
Directly opposite to The Dubai Mall, the iconic Burj Khalifa, 10 minute walk to the Dubai Metro Station and within a few minutes&rsquo; drive to DIFC, World Trade Centre and just 15 minutes&rsquo; drive from Dubai International Airport, Swissotel Al Murooj is located in downtown Dubai, one of the city&rsquo;s favoured destinations for business or leisure.</p></div>

Demi Chef de Partie - Sushi

<div><p>Demi Chef de Partie (Butchery) | Hilton Salwa</p><p>
A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.<br>
</p><br>
<br>
<b>What will I be doing?</b><p><br>
As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p><ul>
<li>Prepare and present high quality dishes within company guidelines</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Awareness departmental targets and strive to achieve them as part of the team</li>
<li>Be environmentally aware</li></ul><b>
What are we looking for?</b><p><br>
A Demi Chef de Partie serving Hilton brands is 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::</p><ul>
<li>NVQ Level 2</li>
<li>Basic Food Hygiene Certificate</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li></ul>
<p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul>
<li>NVQ Level 3</li>
<li>Previous kitchen experience in similar role</li></ul><br>
<b>
What will it be like to work for Hilton?</b><br>
<p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div>

Demi Chef de Partie (Butchery) | Hilton Salwa

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Demi Chef de Partie (Butchery) | Hilton Salwa