Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,600.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
career advancement
Job Description
Hilton is a globally recognized leader in the hospitality industry with thousands of hotels spread across more than 100 countries and territories. This prestigious company provides countless opportunities for passionate individuals to contribute to unforgettable guest experiences. Established nearly a century ago, Hilton has built a reputation that transcends geographical boundaries by offering luxurious accommodations, premium services, and world-class amenities. The company's family of brands includes flagship Hilton Hotels & Resorts and other distinguished names such as Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, and Hampton, making it a diverse and dynamic workplace that champions excellence... Show More
Job Requirements
- High school graduate
- 5-8 years of experience as head of kitchen in 4 or 5-star category hotel or individual restaurants with high standards
- Good command in English 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 Qualifications
- High School graduate
- 5-8 years as Head of Kitchen in 4 or 5-star hotels or high standard restaurants
- Good command in 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
- 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 cleanliness and low loss
- Effectively respond to guests' requests
- Purchase for and control production
- Maintain professional and positive attitude
- Adhere to established hotel rules and team member handbook
- Coordinate and organize all production in the kitchen
- Check and follow-up on ingredient assembling and recipe standards
- Be disciplined and adhere to work practices
- Maintain good personal hygiene and cleanliness
- Report to Executive Chef on issues
- Follow-up on new recipe changes
- Work with Executive Sous Chef to determine quantity of food production
- Exercise control on wastage to achieve profitability
- Check kitchen equipment and report faults
- Prepare work orders for Engineering department
- Ensure updated recipes and costings
- Monitor food quality and quantity
- Attend management and operations meetings
- Advise new menus and seasonal changes
- Liaise with Chefs daily to avoid service delays
- Check food quality standards
- Select team members with appropriate qualities
- Manage training and certification
- Review rosters to reflect productivity
- Monitor overall food operation timing
- Oversee kitchen cleanliness and hygiene
- Attend communication meetings
- Control and be responsible for food costs
- Work with Chefs on menu selections
- Promote teamwork
- Ensure adherence to hotel team member rules
- Carry out any other reasonable duties assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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