About this role
Join an Award-Winning Workplace Culture
At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.
Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.
Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.
Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.
Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Partie, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
A Chef de Partie plays a pivotal role in delivering exceptional culinary experiences by leading a section of the kitchen with precision, professionalism, and attention to detail, while supporting effective cost control. As a Chef de Partie, you will oversee day‑to‑day operations within your section, ensuring the highest standards of food preparation and presentation to exceed Guest and Member expectations. You will also support food cost management and operational efficiency. Your responsibilities will include, but are not limited to, the following:
• Ensure all food preparation consistently meets brand and quality standards • Prepare, execute, and present dishes of exceptional quality and refinement • Supervise, guide, and inspire kitchen colleagues within your section • Maintain immaculate work areas, adhering strictly to hygiene standards and preventing cross‑contamination • Prepare all mise en place in alignment with service requirements and menu specifications • Address guest feedback and queries promptly, professionally, and with a solutions‑focused approach • Ensure all ingredients are of superior quality, correctly labelled, stored, and rotated • Support cost control initiatives, contributing to gross profit optimisation and departmental targets • Collaborate closely with all departments to foster seamless operations and positive working relationships • Assist the Head Chef and Sous Chef in training and developing kitchen team members in line with company procedures • Identify and report maintenance, hygiene, or safety concerns in a timely manner • Comply fully with hotel security policies, fire regulations, and all health, safety, and food safety legislation • Demonstrate environmental awareness and support sustainability initiatives
What It Takes to Make the Stay At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact. In addition, this role requires the following minimum qualifications:
• High school graduate with at least 3 years of experience in a 5-star hotel or high-end restaurant. • At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred. • Proficient in Western cuisine, with expertise in various cooking techniques. • Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards. • A natural ability to motivate, lead, and develop teams. • Clear, confident, and effective communication skills. • A recognized Basic Food Hygiene Certificate. • Previous supervisory experience in a culinary environment. • A consistently positive, professional, and solution‑driven attitude. • The ability to perform calmly and effectively under pressure. • Flexibility to work independently or collaboratively within a team.