A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximise the level of standard in the hotel’s kitchen.             

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What will I be doing? 

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As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: 

\n\nPlan, prepare and implement high quality food and beverage products, and set-ups in all areas in the hotel. \nWorking across various areas of the Hilton Kitchen - outlets, events, etc.\nWork seamlessly with recipes, standards and plating guides. \nMaintain all HACCP aspects within the hotel operation.  \nUse appropriately all equipment, tools and machines. \nFocus on constant improvement of training manuals and SOPs. \nParticipate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. \nWork on offsite events when requested. \nComplete tasks and jobs outside of the kitchen area. \nAssist in inventory taking. \nKnowledgeable of hotel’s occupancy, events, forecasts and achievements. \nPrepare menus as requested. \nWork on new dishes for food tastings. \nControl stations within the kitchen. \nWork closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. \nEffectively respond to guests’ requests. \nPurchase for and control production. \nMaintain at all times a professional and positive attitude towards team members and supervisors. \nAdhere 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. \nCoordinate, organise and participate in all production pertaining to the kitchen.  \nCheck and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. \nBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  \nMaintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  \nBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. \nReport to the Executive Chef on any issues and take appropriate action. \nFollow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. \nWork closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.  \nExercise maximum control on wastage to achieve optimum profitability. \nCheck all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.  \nEnsure that recipes and costings are established and updated. \nMonitor food quality and quantity to ensure the most economical usage of ingredients. \nCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments. \nManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. \nMonitor overall food operation and ensure that food items are being prepared in a timely and correct manner. \nOversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. \nControl, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. \nReview all timesheets to ensure that team members’ work times and meal breaks are accurate. \nUnderstand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. \nEnsure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. \nTrain team members on the correct usage of all equipment, tools and machines. \nThe hotel reserves the right to make changes to this job description at its sole discretion and without advance notice. \nCarry out any other reasonable duties and responsibilities as assigned. \n

What are we looking for? 

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A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 

\n\nPreferably 8 years as Head of Kitchen in a 4/5-star category hotel or individual restaurants with high standards. \nKnowledgeable in HACCP. \nParticipated in additional culinary classes or seminars. \nWork experience in similar capacity with international chain hotels. \nTechnical education in hospitality or culinary school preferred. \n\n

 

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What will it be like to work for Hilton? 

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Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. Joining this award-winning Great Place to Work culture means:

\n\nLaundered uniform provided\nFree team member meals served fresh daily\n110 discounted travel nights per year for you, your friends or family to enjoy at any of our 8000+ hotels located in 138 countries and territories around the world\nFood & Beverage discounts (25-50% off) so you don’t just stay when you travel but also enjoy dining experiences\nAmazing award & recognition programs\nOpportunities to participate in ESG activities\nFlexibility so you can Thrive and make space for what matters most\nWorking alongside an experienced and dynamic leadership team in our flagship property, this role provides an exceptional opportunity for growth and Hilton career progression\n