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:
style="font-size: 11pt;">High school graduate.
style="font-size: 11pt;">8-10 years as Head of Kitchen in a luxury hotel
or 5-star category hotel or individual restaurants with high
standards.
Basic spoken English
to meet business needs.
style="font-size: 11pt;">Possess a valid health certificate.
style="font-size: 11pt;">Proficient in an additional
language.
Knowledgeable
in HACCP.
Participated in additional
culinary classes or seminars.
Technical education
in hospitality or culinary school preferred.
style="font-size: 11pt;">High school graduate.
style="font-size: 11pt;">8-10 years as Head of Kitchen in a luxury hotel
or 5-star category hotel or individual restaurants with high
standards.
Basic spoken English
to meet business needs.
style="font-size: 11pt;">Possess a valid health certificate.
style="font-size: 11pt;">Proficient in an additional
language.
Knowledgeable
in HACCP.
Participated in additional
culinary classes or seminars.
Technical education
in hospitality or culinary school preferred.
style="font-size: 11pt;">High school graduate.
style="font-size: 11pt;">8-10 years as Head of Kitchen in a luxury hotel
or 5-star category hotel or individual restaurants with high
standards.
Basic spoken English
to meet business needs.
style="font-size: 11pt;">Possess a valid health certificate.
style="font-size: 11pt;">Proficient in an additional
language.
Knowledgeable
in HACCP.
Participated in additional
culinary classes or seminars.
Technical education
in hospitality or culinary school preferred.
style="font-size: 11pt;">Plan, prepare and implement high quality food
and beverage products, and set-ups in all areas in
the restaurant.
style="font-size: 11pt;">Maintain all HACCP aspects within the hotel
operation.
style="font-size: 11pt;">Focus on constant improvement of training manuals
and SOPs.
Participate 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.
style="font-size: 11pt;">Complete tasks and jobs outside of the kitchen
area.
Assist in inventory
taking.
Knowledgeable of hotel’s
occupancy, events, forecasts and achievements.
style="font-size: 11pt;">Prepare menus as requested, in a timely
fashion.
Work on new dishes
for food tastings and photo taking.
style="font-size: 11pt;">Control stations within the kitchen.
style="font-size: 11pt;">Work closely with the stewarding department to ensure
high levels of cleanliness and low levels of lost
and breakages.
style="font-size: 11pt;">Learn and adapt to changes.
style="font-size: 11pt;">Be receptive to constructive
feedback.
style="font-size: 11pt;">Maintain at all times a professional and positive
attitude towards team members and supervisors.
style="font-size: 11pt;">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.
style="font-size: 11pt;">Coordinate, organize and participate in all production
pertaining to the kitchen.
style="font-size: 11pt;">Check 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.
Be disciplined and adhere
to proper work practices at all times for yourself and team members assigned
to you.
style="font-size: 11pt;">Be aware of the dangers of contaminated food and ensure
ingredients in the refrigerators are checked and replaced
appropriately.
Follow-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.
Work closely with
the Executive Sous Chef in determining the quantity of food items
and ingredients to be produced, bought or prepared for
that day.
Prepare the necessary work
orders for the Engineering department.
style="font-size: 11pt;">Ensure that recipes and costings are established
and updated.
Monitor food quality
and quantity to ensure the most economical usage
of ingredients.
Manage the training
function and ensure all team members are certified in their position before
taking charge of an area of responsibility.
style="font-size: 11pt;">Monitor overall food operation and ensure that food
items are being prepared in a timely and correct manner.
style="font-size: 11pt;">Oversee the cleanliness, hygiene and maintenance of
the kitchen and undertake steps necessary to maintain the highest possible
standards in this area.
style="font-size: 11pt;">Review all timesheets to ensure that team members’ work
times and meal breaks are accurate.
style="font-size: 11pt;">Understand, practice and promote teamwork to achieve
missions, goals, and overall departmental standards.
style="font-size: 11pt;">Ensure that team members have a complete understanding
of and adhere to the hotel’s team member rules
and regulations.
style="font-size: 11pt;">Carry out any other reasonable duties
and responsibilities as assigned.
