Job Description
Spanning across 100+ nations with thousands of properties, Hilton provides vast prospects to excel. From the first greeting to the final departure, we provide millions of annual visitors with unforgettable stays. Alongside our premier Hilton Hotels & Resorts brand, our portfolio features Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, and Hampton.
If you recognize how international tourism influences the globe, you might be the ideal candidate for a Hilton Team Member role. At Hilton, our primary objective remains constant: pleasing our visitors, staff, and stakeholders through exceptional service.
The Chef de Partie manages food production following established protocols, formulas, imagery, and guidance, supporting the Sous Chef with staff coaching. This position contributes to menu innovation and guarantees seamless culinary workflows.
Duties and Responsibilities
In the role of Chef de Partie, you are accountable for executing these duties at an elite level:
- Produce meals for patrons and staff in a productive, cost-effective, and sanitary manner following official manuals.
- Support the Sous Chef in managing daily kitchen functions to uphold superior preparation and plating benchmarks.
- Organize, craft, and execute premium food and drink offerings and station arrangements across all dining outlets.
- Operate strictly within defined recipes, quality benchmarks, and presentation manuals.
- Preserve station sanitation and safety in alignment with FSMS regulations and secure practices.
- Uphold every HACCP requirement throughout the property’s culinary activities.
- Utilize all kitchen appliances, instruments, and hardware correctly.
- Participate in external catering functions as assigned.
- Fulfill duties and assignments outside the primary kitchen zone when necessary.
- Support the periodic counting of stock and inventory.
- Stay informed regarding hotel residency rates, scheduled functions, and performance targets.
- Develop specific food menus upon request.
- Collaborate with the cleaning crew to maintain hygiene while minimizing equipment damage or loss.
- Address all visitor inquiries and requirements with efficiency.
- Acquire new skills and pivot according to operational shifts.
- Display a consistently expert and upbeat demeanor toward colleagues and leadership.
- Comply with hotel policies and staff manuals, ensuring subordinates follow suit for harmonious department function.
- Manage, arrange, and take part in all culinary production tasks.
- Verify and manage supplies for fixed menus, daily offerings, and limited-time dishes while adhering to cost and portion guidelines.
- Track the caliber and volume of food to ensure the most efficient consumption of raw materials.
- Evaluate dish quality produced by the team to ensure it meets benchmarks and apply corrections where needed.
- Oversee the general kitchen flow to ensure dishes are ready punctually and accurately.
- Comprehend and encourage group collaboration to meet departmental objectives and visions.
- Leadership retains the authority to modify this role’s requirements at their discretion without prior notification.
- Perform additional logical tasks and obligations as directed.
Candidate Requirements
A Chef de Partie representing Hilton is dedicated to serving our Visitors and collaborating with Colleagues. To thrive in this capacity, you must demonstrate the following attributes and expertise:
- Completion of secondary education.
- A minimum of 3 years of professional practice in 5-star hotels or high-end independent dining venues.
- At least 1 year of experience as a Demi Chef de Partie or a comparable role within a global hotel chain.
- Proficiency in English communication, both spoken and written, for professional interactions.
- Current certification in food safety and hygiene courses.
- Valid health permit for food handling.
- Prior background in a similar role within international hospitality groups.
- Preferred formal training from a culinary institute or hospitality college.
The Hilton Experience
Hilton stands as a premier international lodging firm, ranging from elite resorts and full-service stays to mid-scale and long-stay options. For nearly a hundred years, we have delivered top-tier service and value to those traveling for work or fun. Hilton remains committed to its legacy of world-class hospitality. Our mission to spread the warmth of hospitality drives our global team to craft amazing moments daily, powered by our incredible staff.
Job Data Table
| Category | Details |
| Company Name | Hilton |
| Location | Colombo, Sri Lanka |
| Locality | Colombo |
| Country | Sri Lanka |
| City | Colombo |
| Region | Asia |
| Job Type | Full-time |
| Salaries | Not Specified |
| Experience Level | Minimum 3 years in 5-star environments |
| Travel | Required for off-site events |
| Language | English (Verbal and Written) |
| Benefits | Not Specified |
Skills & Competency Table
| Skill / Competency | Proficiency Level |
| Asian Cuisine Preparation | Expert |
| Food Safety & HACCP | Mastery |
| Team Leadership & Training | Intermediate |
| Inventory Management | Intermediate |
| Menu Engineering & Costing | Intermediate |
| English Communication | Professional |
Job Summary
This role involves supervising a specific kitchen section to produce high-quality Asian cuisine. You will ensure strict adherence to FSMS and HACCP standards while assisting the Sous Chef in training junior staff. Success requires balancing culinary creativity with rigorous cost control and maintaining Hilton’s world-class hospitality standards for every guest.
FAQs
What is the minimum experience required for this role?
You need at least 3 years in a 5-star hotel or high-end restaurant, including 1 year as a Demi Chef de Partie.
Is a specific degree required?
A high school diploma is required, though technical culinary school education is preferred.
What food safety standards are used?
The kitchen operates under FSMS and HACCP guidelines, requiring up-to-date sanitation certifications.
Will I be involved in events?
Yes, the role includes preparing food for off-site events and various restaurant set-ups.
What language skills are necessary?
A good command of both written and spoken English is essential for business needs.
Expert Analysis
The Chef de Partie position at Hilton Colombo is a pivotal mid-level culinary role requiring a blend of technical Asian cooking expertise and administrative oversight. Candidates must demonstrate high-volume efficiency without sacrificing the precision expected of a 5-star international brand, particularly regarding portion control, food safety, and team mentorship.
Location & Logistics Guide
Colombo, the vibrant commercial capital of Sri Lanka, offers a blend of colonial history and modern urban development. As a major port city, it provides access to diverse ingredients essential for Asian cuisine. The role is based on-site at Hilton Colombo.
Wikipedia: https://en.wikipedia.org/wiki/Colombo
Career Path
A Chef de Partie at Hilton is well-positioned for promotion to Sous Chef or Junior Sous Chef roles within the global Hilton network. With experience in international standards and high-end Asian cuisine, individuals can eventually transition into Executive Sous Chef or Executive Chef positions within the luxury hospitality sector.