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! As a Chef de Partie, you’re not just overseeing the preparation of high-quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
- Prepare high-quality sushi dishes: Prepare, season, roll, and present sushi, sashimi, and other Japanese dishes according to standard recipes, ensuring consistency in taste, freshness, and presentation.
- Supervise the sushi kitchen team: Oversee sushi chefs and kitchen staff, providing guidance and support in the absence of senior chefs to ensure smooth, efficient kitchen operations.
- Maintain cleanliness and food safety: Keep all sushi preparation areas, equipment, and workstations clean, organized, and free from cross-contamination while following strict food safety practices.
- Ensure ingredient quality and proper storage: Monitor the freshness and quality of seafood, rice, and other ingredients, ensuring proper storage, stock rotation, and compliance with food safety standards.
- Assist with cost management: Help control food costs by minimizing waste, maintaining accurate portioning, and contributing to departmental financial targets.
- Uphold health and regulatory standards: Maintain compliance with health, safety, sanitation, and food handling regulations, ensuring the highest standards of guest satisfaction and team member wellbeing.
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.
- Previous experience as a Sushi Chef, Sushi Cook, or in a Japanese kitchen environment.
- Strong knowledge of sushi preparation techniques, including sushi rice preparation, knife skills, and fish handling.
- Understanding of food safety, sanitation, HACCP, and cross-contamination prevention practices.
- Ability to prepare sushi, sashimi, nigiri, maki rolls, and other Japanese dishes to consistent quality standards.
- Excellent teamwork and communication skills, with the ability to support and guide junior kitchen staff.
- Knowledge of proper seafood storage, stock rotation, and ingredient quality control.