DoubleTree by Hilton Manchester Airport
Chef De Partie
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Company Description
DoubleTree by Hilton Manchester Airport is a well-connected hotel located just five minutes from Manchester International Airport and the train station via a shuttle bus. The hotel provides convenient access to Manchester city center, the M6 motorway network, and the nearby Cheshire countryside. Guests benefit from modern rooms, a 24-hour gym, Lavelle Restaurant and Bar, and flexible business facilities including nine meeting rooms for up to 300 guests. The property also offers various airport parking options to support both short and extended stays, making it a practical choice for travelers and business guests alike.
Role Description
As a Chef de Partie at DoubleTree by Hilton Manchester Airport, you will work full time on-site in Manchester, overseeing a specific section of the kitchen to ensure high-quality food preparation and presentation. You will:
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- Prepare and cook dishes in line with brand standards
- Maintain food safety and hygiene practices
- Support smooth service across breakfast, lunch, dinner, and events
- Supervise and train junior kitchen team members
- Coordinate with other sections to manage orders
- Assist with menu development and daily specials
- Help control stock and minimize waste
- Work closely with the Head Chef and Sous Chef
- Contribute to a positive, safe, and efficient kitchen environment that aligns with Hilton service standards
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Qualifications
- Strong culinary skills in a hotel or restaurant environment, including experience managing a designated kitchen section.
- Knowledge of food safety, hygiene regulations, and best practices, with relevant certifications preferred (e.g., Food Safety Level 2 or equivalent).
- Ability to work effectively under pressure in a busy kitchen, managing time, priorities, and multiple orders during peak service.
- Experience supervising or mentoring junior team members and collaborating with a diverse kitchen and front-of-house team.
- Attention to detail in food presentation, consistency of dishes, and adherence to brand standards and recipes.
- Flexibility to work shifts, including early mornings, evenings, weekends, and public holidays as required by hotel operations.
- Good communication skills and a professional, guest-focused attitude, supporting a positive dining experience.
- Culinary training or qualification (such as NVQ or equivalent) and prior experience as a Chef de Partie or strong Commis Chef ready to step up.
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