Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $78,900.00 - $108,700.00
Work Schedule
Flexible
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
career advancement
Job Description
Hilton is a globally recognized leader in the hospitality industry, with thousands of hotels in over 100 countries and territories. Founded nearly a century ago, Hilton has grown to offer a diverse portfolio of brands that cater to various traveler needs, ranging from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. Renowned for its commitment to exceptional guest experiences, Hilton operates flagship brands including Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton, among others. Hilton’s global presence and dedication to quality have made it a favored choice for millions... Show More
Job Requirements
- High school diploma or equivalent
- 10 to 15 years as head of kitchen in a 4 or 5-star category hotel or individual restaurants with high standards
- At least 8 years of experience as a main chef
- Up to date with sanitation classes
- Possess a valid health certificate
- Good command in English both verbal and written to meet business needs
- Work experience in similar capacity with international chain hotels
- A major in cooking advantageous
Job Qualifications
- High school diploma or equivalent
- 10 to 15 years as head of kitchen in a 4 or 5-star category hotel or individual restaurants with high standards
- At least 8 years of experience as a main chef
- Up to date with sanitation classes
- Possess a valid health certificate
- Good command in English both verbal and written to meet business needs
- Work experience in similar capacity with international chain hotels
- A major in cooking advantageous
Job Duties
- Oversee culinary operations in all restaurant's kitchens including pastry main kitchen Chinese kitchen executive club lounge kitchen and stewarding operations
- Work at off-site events when requested
- 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 all HACCP aspects within the hotel operation
- Use all equipment tools and machines appropriately
- Focus on constantly improving the training manuals and SOPs
- Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings to improve culinary operations meet targets and keep communication flowing
- Assist in inventory taking
- Knowledgeable of hotel’s occupancy events forecasts and achievements
- Prepare menus as requested
- Work on new dishes for food tastings and photo taking
- Attend service briefings
- Communicate effectively with the Service team
- Control stations within the kitchen
- Effectively respond to every guests’ requests
- Learn and adapt to changes
- Be receptive to constructive feedback
- Purchase for and control production
- Review rosters prepared by Section Chefs in advance ensuring that they fulfil high business productivity and guest satisfaction
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you
- Maintain good personal hygiene clean uniforms proper sanitation and cleanliness of the workstations and work tools
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately
- Report to the chefs on issues and take appropriate action
- Ensure that recipes and costings are established and updated
- Select team members who display qualities and attributes that reflect the department standards
- Monitor food quality and quantity to ensure the most economical usage of ingredients
- Advise new menus and seasonal food concept changes
- Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments
- Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner
- Oversee the cleanliness hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area
- Attend communication meetings ensure that all assigned team members receive this communication
- 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
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility
- Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction
- Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet
- Review all timesheets to ensure that team members’ work times and meal breaks are accurate
- Understand practice and promote good teamwork to achieve missions goals and overall departmental standards
- Conduct culinary department meetings and communicate important hotel information to team members receiving feedback in the absence of the Chef communicating upwards to ensure a high level of team member satisfaction
- Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations
- 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
Expert Level (7+ years)
Job Location
You may be also interested in: