The Chef de Partie – Breakfast manages the daily breakfast kitchen operations, ensuring that all hot and cold breakfast items are prepared according to standardized recipes, portion controls, and presentation guidelines. The position is responsible for maintaining high food quality, supervising junior kitchen staff during breakfast service, and ensuring compliance with Hilton brand standards, HACCP requirements, and food safety regulations. The Chef de Partie also contributes to menu consistency, inventory control, waste reduction, and guest satisfaction.

Responsibilities

• Prepare and cook all breakfast menu items according to approved recipes and standards.
• Ensure excellent food quality, taste, consistency, and presentation at all times.
• Organize and maintain the breakfast mise en place before each service.
• Supervise breakfast service to ensure smooth kitchen operations.
• Coordinate with restaurant and service teams to ensure timely food delivery.
• Monitor buffet replenishment and maintain food freshness throughout service.
• Prepare eggs, live cooking stations, and à la carte breakfast dishes when required.
• Ensure compliance with HACCP, food safety, and hygiene standards.
• Maintain cleanliness and organization of all workstations and equipment.
• Supervise, guide, and train Commis Chefs and kitchen assistants.
• Monitor stock levels and report shortages to the Sous Chef.
• Control food waste and follow portion control procedures.
• Participate in inventory counts and stock rotation (FIFO).
• Report equipment maintenance issues promptly.
• Follow Hilton operating procedures and culinary standards.
• Support other kitchen sections whenever operationally required.
• Maintain professional communication with all hotel departments.
• Ensure guest dietary requirements and allergy requests are handled correctly.
• Perform any additional duties assigned by the Executive Chef or Sous Chef.

Qualifications

Education

• Diploma or Degree in Culinary Arts or equivalent professional qualification.

Experience

• Minimum 4–6 years of culinary experience in luxury hotels.
• At least 2 years of experience as a Chef de Partie.
• Strong experience in breakfast operations within luxury hotels.
• Experience in buffet and à la carte breakfast service.
• Previous Hilton or international luxury hotel experience is an advantage.

Skills

• Excellent breakfast culinary techniques.
• Strong leadership and supervisory skills.
• Good organizational and time management abilities.
• Knowledge of HACCP and food safety regulations.
• Ability to work efficiently under pressure.
• Good communication skills in English.
• Team-oriented with a positive attitude.