Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,600.00 - $83,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Meal allowance
employee recognition programs
Job Description
Hilton Auckland, part of the renowned Hilton Hotels & Resorts brand, is a premier luxury hotel located in the heart of Auckland, New Zealand. Known for its exceptional service, stunning waterfront views, and commitment to creating memorable guest experiences, Hilton Auckland has established itself as a top destination for both business and leisure travelers. The hotel offers an extensive range of amenities, from sophisticated dining venues to state-of-the-art meeting facilities, all designed to provide an unparalleled level of comfort and convenience for its guests. As a global leader in hospitality, Hilton emphasizes the importance of teamwork, diversity, and sustainability, which... Show More
Job Requirements
- Proven experience as a sous chef or similar leadership role
- 3-5 years in senior culinary role such as junior sous chef or senior chef de partie
- Strong knowledge of modern cooking techniques and trends
- Excellent organizational and communication skills
- Ability to thrive in a fast-paced environment
- Passion for delivering exceptional culinary experiences
Job Qualifications
- Proven experience as a sous chef or similar leadership role
- 3-5 years in senior culinary role such as junior sous chef or senior chef de partie
- Strong knowledge of modern cooking techniques and trends
- Excellent organizational and communication skills
- Ability to thrive in a fast-paced environment
- Passion for delivering exceptional culinary experiences
Job Duties
- Plan, prepare and implement high quality food and beverage products, and set-ups in all restaurant areas by working with recipes, standards and plating guides
- Ensure proper inventory, ordering and procurement to support cost control
- Control, monitor and manage food costs to maximize outlet profit and guest satisfaction
- Maintain all HACCP aspects within the hotel operation
- Prioritize improvement of training manuals, guidelines and SOPs
- Participate actively in quality initiatives such as daily briefings, weekly BEO meetings and other departmental meetings
- Actively participate in department rostering, promotions, recognition and engagement programmes
- Work on new dishes for food tastings and photo taking under the guidance of the Culinary Director
- Oversee all kitchen stations including Stewarding to ensure cleanliness and minimize losses and breakages
- Respond effectively to guests' requests and constructive feedback
- Adhere to hotel rules and team member handbook
- Ensure all safety guidelines are followed by team members including food safety
- Maintain good personal hygiene, clean uniforms, and proper sanitation of workstations and tools
- Report to Culinary Director on issues and take appropriate action
- Attend monthly management meetings, operations meetings and hold daily briefings in absence of Culinary Director
- Carry out any other reasonable duties assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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