What You Bring to Our Hotel
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
Candidates who do not hold EU nationality must already obtain a single permit in order to be able work in Belgium.
* Preferably trained at a hospitality school or with substantial professional kitchen experience (minimum 3 years as demi chef de partie).
* Proficient in Dutch and/or English.
* A well-organized team member with a flexible mindset.
* Hospitality runs through your veins.
* Passionate about creating innovative dishes with a keen eye for detail.
* A true team player with a hands-on attitude.
* Flexible with working hours, including evenings, and weekends.
* Strong knowledge of HACCP standards is essential.
* Solid culinary foundation and eagerness to continue learning.
* Able to share knowledge in a constructive and inspiring way.
* Driven to elevate your colleagues and help them grow.
EOE/AA/Disabled/Veterans
Hilton Antwerp Old Town is located in the iconic building of the former Grand Bazar du Bon Marché, renowned for its unique architecture, in the historic heart of Antwerp. Since its opening in 1993, the hotel offers 210 spacious rooms in a classic style, including the prestigious Duplex Suite "Royal Sinjoor".
Our brasserie Blend 32 welcomes guests from breakfast to dinner with refined dishes and drinks. In addition, the hotel features 15 meeting and banqueting rooms, including the Belle Epoque Ballroom with a capacity of up to 1,000 guests.
Your Role
As a Chef de Partie, you play a vital role in delivering exceptional dishes and crafting unforgettable flavor combinations. You hold a key position within the professional kitchen, being responsible for a specific section or station.
A Day in Your Life at Hilton
* Acting as the "Chef d'Orchestre" during your shift, orchestrating and leading the culinary performance in the kitchen.
* Preparing high-quality dishes within your assigned section.
* Collaborating with the kitchen team to develop and refresh menus, with a focus on seasonal ingredients and culinary trends.
* Ensuring consistency and excellence in dish quality, and taking responsibility for timely and accurate plating and service.
* Overseeing mise en place, preparation, and garnishing of dishes. You guide commis chefs and demi chefs de partie, stepping in where needed to ensure smooth operations. In the absence of the Sous Chef, you take over their responsibilities.
* Managing kitchen inventory and coordinating orders in collaboration with the Sous Chef, or placing them independently when required.
* Contributing to a positive kitchen atmosphere where teamwork and passion for cooking are central, fostering growth through constructive communication.
* Ensuring the kitchen is left clean and organized post-service, while upholding HACCP standards and setting a strong example. Assisting in Food cost controls.
* Demonstrating flexibility in applying your knowledge and supporting both the à la carte offering and banquet operations.