The Chinese Chef is responsible for ensuring that the banquet
kitchen operates as a successful profit centre by planning, organizing,
directing and controlling production and administration in accordance with our
defined standards. To supervise the preparation and presentation of all dishes
ensuring that all culinary objectives are maintained.
An Chinese Sous Chef
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="list-style-type: disc;">
style="text-align: justify;">High
School graduate.
style="text-align: justify;">Minimum
10 years kitchen hands on experience in luxury hotel.
class="ortl-align-justify">
style="font-size: 11pt;">Good command in English, both verbal and written
to meet business needs.
style="text-align: justify;">Up
to date with sanitation classes.
class="ortl-align-justify">
style="font-size: 11pt;">Possess a valid health
certificate.
style="text-align: justify;">Work
experience in similar capacity with international chain
hotels.Technical education
in hospitality or culinary school preferred.
style="text-align: justify;">
An
Chinese Sous Chef 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:
class="ortl-align-justify">
style="font-size: 11pt;">High School graduate.
class="ortl-align-justify">
style="font-size: 11pt;">Minimum 10 years kitchen hands on experience in luxury
hotel.
Good command in English,
both verbal and written to meet business needs.
style="font-size: 11pt;">Up to date with sanitation classes.
class="ortl-align-justify">
style="font-size: 11pt;">Possess a valid health
certificate.
-
style="text-align: justify;">Work
experience in similar capacity with international chain
hotels. Technical education
in hospitality or culinary school preferred.
style="text-align: justify;">
An
Chinese Sous Chef 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:
class="ortl-align-justify">
style="font-size: 11pt;">High School graduate.
class="ortl-align-justify">
style="font-size: 11pt;">Minimum 10 years kitchen hands on experience in luxury
hotel.
Good command in English,
both verbal and written to meet business needs.
style="font-size: 11pt;">Up to date with sanitation classes.
class="ortl-align-justify">
style="font-size: 11pt;">Possess a valid health
certificate.
-
style="text-align: justify;">Work
experience in similar capacity with international chain
hotels. Technical education
in hospitality or culinary school preferred.
- To
maintain a high customer service focus by approaching your job with
the customers always in mind. - To have positive impact, taking personal
responsibility and initiative to resolve issues, always clearly communicating
with both guests and team members. - To be motivated and committed,
approaching all tasks with enthusiasm and seizing opportunities to learn new
skills or knowledge in order to improve your personal performance. - To
be flexible, responding quickly and positively to changing requirements
including the performance of any tasks requested of you. - To
maintain high team focus by showing co-operation and support to colleagues
in the pursuit of team goals. - To ensure that the department's
operational budget is strictly adhered to and that all costs are strictly
controlled in accordance with the approved budgets. - To ensure
that all Food Safety System polices and guidelines are followed
and implemented. - Closely monitor food requirements in the outlet
ensuring all incoming food items are of correct quality, quantity and
are received, handled and transported to outlet as per FSS
requirements. - To develop and build a solid and stable team
environment and to coach and develop all subordinates. - To identify
market needs and trends in terms of food items for outlet and convey these
to all subordinates. - To maintain a kitchen environment
that promotes flair, creativity, and consistency in the quality of food taste
and presentation. - Ensure that all daily Market List orderings
are checked and reflect the Restaurant of business. - To
have regular guest contact and make sure guest profile data base is maintained.
To meet as many, guest as possible before, during, and after every meal
period. - To assess and monitor cleanliness on a daily basis, liaising
with Chief Steward and Chief Engineer to ensure all equipment remains clean
and in good working order. - To assist in general food production
work where required. - To supervise, guide and develop chefs of lower
positions ensuring the quality of food production remains at optimum
level. - To plan the menus and monitor the food quality and food
provided to outlet. - To effectively manage performance of team members,
ensuring that policies and procedures are observed and adhered
to consistently. - To promote team spirit and lead
by example. - To liaise closely with all outlet Chefs and team,
ensuring food quality and preparation techniques are of the highest
standard. - To closely monitor and control daily food merchandise,
ensuring quality of goods received, taking correcting action when
necessary. - To compile menus and train staff
accordingly. - Food Safety: The implementation of the Food Safety
System (FSS), to ensure that all policies and guidelines are implemented,
trained, monitored and followed. - Ensuring all Hotel policies
and procedures are correctly observed and followed. - To conduct
regular communication meetings and training sessions to ensure that skills
and knowledge remain at optimum level. - Performing any additional
tasks as delegated by management or guests to ensure our guests receive
outstanding service. - To follow, train and monitor Conrad Kuala
Lumpur Fire & Safety procedures. - To ensure that food items
are handled and utilized correctly so that wastage is kept to a minimum and
the staffs are trained to diligent on good portion controls. - To
liaise with Executive Chinese Chef in regarding daily
requirements. - To ensure that all menus are constantly updated,
paying special attention to seasonal availability
