Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $73,600.00 - $93,900.00
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Paid Time Off
Training and Development
Employee Discounts
Retirement Plan
Career advancement opportunities
Team member recognition programs
Job Description
Hilton is a globally renowned hospitality company with thousands of hotels across over 100 countries and territories. The company offers countless opportunities to delight guests by providing warm welcomes, exceptional experiences, and top-tier service. Hilton's brand portfolio includes flagship brands such as Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton, and many others. The company emphasizes the importance of global travel and its positive impact on the world, which reflects in its commitment to guest satisfaction and team member development. Hilton welcomes enthusiastic individuals to join their team and contribute to delivering... Show More
Job Requirements
- High school graduate
- 5-8 years of experience as head of kitchen in a 4 or 5-star hotel
- Good command of English verbal and written
- Up to date with sanitation classes
- Possess a valid health certificate
- Experience working in international chain hotels
- Preferably technical education in hospitality or culinary school
Job Qualifications
- High school graduate
- 5-8 years as head of kitchen in a 4 or 5-star category hotel or restaurant with high standards
- Good command of English, both verbal and written
- Up to date with sanitation classes
- Possess a valid health certificate
- Work experience in similar capacity with international chain hotels
- Technical education in hospitality or culinary school preferred
Job Duties
- Plan, prepare and implement high quality food and beverage products and set-ups in all areas in the restaurant
- Work seamlessly with recipes, standards and plating guides
- Maintain all HACCP aspects within the hotel operation
- Use appropriately all equipment, tools and machines
- Focus on constant improvement of training manuals and SOPs
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings
- Work on offsite events when requested
- Complete tasks and jobs outside of the kitchen area
- Assist in inventory taking
- Knowledgeable of hotel's occupancy, events, forecasts and achievements
- Prepare menus as requested in a timely fashion
- Work on new dishes for food tastings and photo taking
- Control stations within the kitchen
- Work closely with Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages
- Effectively respond to guests' requests
- Learn and adapt to changes
- Have an open-minded approach to constructive feedback
- Purchase for and control production
- Maintain 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 the assembling of ingredients and equipment for the a la carte menu, daily menus and seasonal specials
- Be disciplined and adhere to proper work practices at all times
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of workstations and work tools
- Be aware of the dangers of contaminated food and ensure proper ingredient storage
- Report to the Executive Chef on issues and take appropriate action
- Follow-up on changes in new recipes or work methods
- Work closely with Executive Sous Chef in determining quantity of food items to be produced
- Exercise maximum control on wastage to achieve profitability
- Check and ensure all kitchen equipment are in good working order
- Prepare work orders for Engineering department
- Ensure recipes and costings are established and updated
- Monitor food quality and quantity for economical usage of ingredients
- Attend monthly management and operations meetings
- Advise on new menus and seasonal changes
- Liaise with Chefs daily to address challenges
- Check that food quality meets required standards
- Select team members with department standards
- Manage training and certification of team members
- Review rosters for business and productivity
- Monitor overall food operation for timely and correct preparation
- Oversee kitchen cleanliness, hygiene and maintenance
- Attend communication meetings
- Control and monitor food costs for profit and guest satisfaction
- Work with Chefs on menu selections and specials
- Promote teamwork
- Ensure team members adhere to hotel rules
- Carry out other reasonable duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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