Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $23.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Work-life balance
Job Description
Hilton is a renowned global hospitality company with thousands of hotels in over 100 countries and territories. Known for its flagship brand Hilton Hotels & Resorts, the company also manages a diverse portfolio of brands such as Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, and Hampton among others. Hilton serves millions of travelers every year, offering them unforgettable experiences marked by exceptional service, welcoming environments, and outstanding accommodations. As a company committed to delighting guests, team members, and owners alike, Hilton stands as an iconic leader in the hotel industry, driven by values that foster a... Show More
Job Requirements
- High school graduate
- At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards
- Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel
- Technical education in hospitality or culinary school preferred
- Possess a valid health certificate
- Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner
- Proficient with a variety of steaming, baking and soup cooking techniques (for Chinese / Banquet Kitchen)
- Must have a variety of seafood and meat processing techniques
- Familiar with a variety of cooked food processing, storing and receiving standards (for Main Kitchen)
- Proficient in pastry, bread baking, and certain chocolate making techniques (for Pastry Kitchen)
- Able to work with and consume all products and ingredients
- Able to set priorities and complete tasks in a timely manner
- Work well in stressful situations, remain calm under pressure and able to solve problems
- Able to work in a moist, hot and sometimes loud environment
- Possess good leadership and training skills
- Knowledgeable in HACCP
- Working experience in similar capacity with international chain hotels is preferred
- Good command in verbal and written English to meet business needs, preferred
Job Qualifications
- High school graduate
- At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards
- Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel
- Technical education in hospitality or culinary school preferred
- Possess a valid health certificate
- Knowledgeable of Western or Chinese cuisine
- Proficient with steaming, baking and soup cooking techniques
- Skilled in seafood and meat processing techniques
- Familiar with cooked food processing, storing and receiving standards
- Proficient in pastry, bread baking, and chocolate making techniques
- Strong leadership and training abilities
- Knowledgeable in HACCP
- Ability to work under pressure and solve problems
- Good verbal and written English communication
- Experience in international chain hotels preferred
Job Duties
- Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures
- Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants
- Work seamlessly with recipes, standards and plating guides
- Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards
- Maintain all HACCP aspects within the hotel operation
- Use all equipment, tools and machines appropriately
- Work for off-site events when tasked
- Complete tasks and jobs outside of the kitchen area when requested
- Assist in inventory taking
- Knowledgeable of hotel’s occupancy, events, forecasts and achievements
- Prepare menus as requested
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages
- Effectively respond to every guests’ requests
- Learn and adapt to changes
- Maintain at all times a professional and positive attitude towards team members and supervisors
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly
- Coordinate, organize and participate in all production pertaining to the kitchen
- Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times
- Monitor food quality and quantity to ensure the most economical usage of ingredients
- Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice
- Carry out any other reasonable duties and responsibilities as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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