Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.25 - $22.00
Work Schedule
Rotating Shifts
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
team environment
Job Description
Hilton is a premier global hospitality company with thousands of hotels located across more than 100 countries and territories. Known for its dedication to delivering exceptional accommodations and memorable guest experiences, Hilton boasts a diverse portfolio of hotel brands. These brands include the flagship Hilton Hotels & Resorts, as well as upscale and luxury options like Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, and Hampton, among others. Hilton's extensive reach and commitment to hospitality excellence make it a preferred choice for millions of travelers worldwide each year, offering countless opportunities for team members to make meaningful... Show More
Job Requirements
- High school graduate
- At least 3 years working experience in a 5-star category hotel or individual restaurant
- Minimum of 1 year as Demi Chef De Partie or equivalent position
- Technical education in hospitality or culinary school preferred
- Possess a valid health certificate
- Knowledgeable of Western, Malay and Chinese cuisine (Fusion)
- Must have seafood and meat processing skills
- Familiar with cooked food processing, storing and receiving standards
- Proficient in pastry, bread baking, and chocolate making techniques
- Able to work with all products and ingredients
- Able to set priorities and complete tasks timely
- Work well under pressure and solve problems
- Able to work in moist, hot and loud environments
- Possess leadership and training skills
- Knowledge of HACCP
- Experience with international chain hotels preferred
- Good command in English 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, Malay and Chinese cuisine (Fusion)
- Must have a variety of seafood and meat processing techniques
- Familiar with cooked food processing, storing and receiving standards (for Main Kitchen)
- Proficient in pastry, bread baking, and chocolate making techniques (for Pastry Kitchen)
- Able to set priorities and complete tasks timely
- Work well under pressure and solve problems
- Able to work in moist, hot and loud environments
- Possess good leadership and training skills
- Knowledgeable in HACCP
- Working experience with international chain hotels preferred
- Good command of verbal and written English 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 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 guest's requests
- Learn and adapt to changes
- Maintain a professional and positive attitude towards team members and supervisors
- Adhere to established hotel rules and team member handbook
- Coordinate, organize and participate in all production pertaining to the kitchen
- Check and follow-up on ingredients for ala carte menus, daily menus, and seasonal specials maintaining standards of pre-set recipes, portion control and costing
- Monitor food quality and quantity to ensure economical usage of ingredients
- Check that food quality meets required standards and make necessary adjustments
- Monitor overall food operation ensuring timeliness and correctness
- Understand, practice and promote teamwork.
OysterLink - a hiring platform for restaurants and hotels.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: