Chef De Partie-Butchery - DoubleTree by Hilton Resort & Spa Marjan Island

Exceptional Hospitality Starts with You Picture yourself playing a key role behind the scenes in creating exceptional dining experiences. As a Chef de Partie - Butchery, you'll be responsible for preparing, portioning, and maintaining the quality of meats, poultry, and seafood to the highest standards. By working closely with the culinary team, you'll ensure consistency, food safety, and operational excellence while contributing to outstanding dishes that reflect the quality and excellence of Hilton hospitality.

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: Diploma in Culinary Arts, Professional Cookery, Butchery, or a related field preferred. Previous experience as a Demi Chef de Partie, Chef de Partie - Butchery, or a similar role in a hotel, resort, or high-volume food production environment. Strong knowledge of meat fabrication, portioning, trimming techniques, and the preparation of various cuts of meat, poultry, and seafood. Sound understanding of food safety, hygiene, HACCP principles, and proper storage procedures for raw food products. Ability to maintain quality, consistency, and yield standards while minimizing waste and controlling food costs. Good command of English; additional languages are an advantage. Strong organizational skills with the ability to prioritize tasks and perform efficiently in a fast-paced kitchen environment. Excellent teamwork and communication skills, with the ability to collaborate effectively with culinary and stewarding teams. A passion for culinary excellence and a commitment to delivering high-quality products that contribute to exceptional guest experiences. Ability to train and support junior team members while maintaining Hilton's standards of quality, safety, and professionalism. Flexibility to work various shifts and contribute positively within a multicultural team environment.

Prepare, portion, and maintain the quality of meats, poultry, and seafood to high standards; work with culinary team to ensure consistency, food safety, and operational excellence; contribute to dishes that reflect Hilton hospitality.