FAQs
What are the primary responsibilities of a Chef de Partie at this franchise?
The primary responsibilities include organizing all activities within the restaurant kitchen area, supporting the development of cuisine concepts and standards, maintaining food safety and sanitation practices, managing outlet safety, and participating in departmental training.
Is experience in the local market and suppliers important for this role?
Yes, being familiar with the local market and suppliers is important to support the development of cuisine concepts and ensure quality culinary offerings.
What food safety practices are required in this position?
The position requires adherence to food handling techniques, including proper dating, storage, rotation, and overall maintenance of food safety and sanitation practices.
Will I receive training as a Chef de Partie?
Yes, you will participate in departmental training to improve your skills and hotel service levels, as well as train other team members.
Who will be my employer if I accept this position?
If you accept this position, you will be employed by an independent franchisee, not by Hilton.
Am I eligible for Hilton benefits if I work as a Chef de Partie in this role?
No, you will not be eligible for compensation or benefits from Hilton; you will only receive benefits provided by the independent franchisee.
How does the Chef de Partie contribute to inter-departmental relations?
The Chef de Partie promotes positive inter-departmental relations through candid communication and cooperation.
Is it important to recommend improvements to Minor Hotels presentation guidelines?
Yes, continually looking to recommend improvements and additions to the Minor Hotels presentation guidelines is an important aspect of the Chef de Partie role.