Exceptional Hospitality Starts with You
Picture
yourself brightening someone’s day. When you join our Hotels team, that’s
exactly what you’ll do every time you come to work! You have a passion
for creating mouth-watering dishes that make our guests' taste buds dance.
As a Chef de Cuisine, you’re not just overseeing kitchen
operations – you’re spreading the light and warmth of hospitality by delivering
memorable experiences that make the stay for every guest.
A Banqueting
Sous Chef serving Hilton Brands always works on behalf of our guests
and collaborates closely with fellow Team Members. To succeed in this role,
candidates should demonstrate the following:
- Proven experience in a Banqueting Sous Chef, Chef de Cuisine,
or similar culinary leadership role. - Strong culinary skills with
the ability to prepare and present high-quality dishes for banquet and event
operations. - Creativity and innovation in menu execution and food
presentation while maintaining brand standards. - Strong leadership
and team supervision skills, with the ability to guide, coach, and support
kitchen Team Members. - Good verbal and written communication skills
to support operational and guest service requirements. - A commitment
to delivering excellent guest experiences and high service
standards. - Professional appearance and adherence to grooming
standards. - Strong planning, organization, and time management
skills. - A willingness to learn and continuously develop culinary
and leadership capabilities. - Flexibility to work rotating shifts,
weekends, public holidays, and evening shifts based on operational
requirements.
It would be advantageous for candidates
to have:
- Relevant culinary
qualifications or equivalent professional experience. - Experience
in Western and International cuisine. - Experience managing banquet,
buffet, and large-scale event operations.
How
We’ll Help You Thrive
At Hilton, the hospitality we’re known
for doesn’t end with our guests.
We proudly invest in our Team Members’ wellbeing, supporting you through all
of life’s moments. When you join Hilton, our exceptional care extends to
you with unmatched perks and benefits, including*:
Incredible travel
perks – Enjoy 110 nights of deeply discounted travel, with room rates as low
as $40 USD/night at our world-class hotels through our Go Hilton travel
program
Health & welfare benefits – From checkups to dental cleanings
to new glasses, we offer a variety of health plans that keep
you covered
*Benefits availability may vary depending on Team Member’s
location as well as terms and conditions of employment and are subject to
the terms and conditions of each specific program/plan.
A
Banqueting Sous Chef serving Hilton Brands always works on behalf of our guests
and collaborates closely with fellow Team Members. To succeed in this role,
candidates should demonstrate the following:
- Proven experience in a Banqueting Sous Chef, Chef de Cuisine,
or similar culinary leadership role. - Strong culinary skills with
the ability to prepare and present high-quality dishes for banquet and event
operations. - Creativity and innovation in menu execution and food
presentation while maintaining brand standards. - Strong leadership
and team supervision skills, with the ability to guide, coach, and support
kitchen Team Members. - Good verbal and written communication skills
to support operational and guest service requirements. - A commitment
to delivering excellent guest experiences and high service
standards. - Professional appearance and adherence to grooming
standards. - Strong planning, organization, and time management
skills. - A willingness to learn and continuously develop culinary
and leadership capabilities. - Flexibility to work rotating shifts,
weekends, public holidays, and evening shifts based on operational
requirements.
It would be advantageous for candidates
to have:
- Relevant culinary
qualifications or equivalent professional experience. - Experience
in Western and International cuisine. - Experience managing banquet,
buffet, and large-scale event operations.
How
We’ll Help You Thrive
At Hilton, the hospitality we’re known
for doesn’t end with our guests. We proudly invest in our Team Members’
wellbeing, supporting you through all of life’s moments. When you join Hilton,
our exceptional care extends to you with unmatched perks and benefits,
including*:
Incredible travel perks – Enjoy 110 nights of deeply
discounted travel, with room rates as low as $40 USD/night at our world-class
hotels through our Go Hilton travel program
Health & welfare benefits
– From checkups to dental cleanings to new glasses, we offer a variety of health
plans that keep you covered
*Benefits availability may vary depending
on Team Member’s location as well as terms and conditions of employment and
are subject to the terms and conditions of each specific
program/plan.
A Banqueting Sous Chef serving Hilton Brands
always works on behalf of our guests and collaborates closely with fellow Team
Members.
To succeed in this role, candidates should demonstrate the following:
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Proven experience in a Banqueting Sous Chef,
Chef de Cuisine, or similar culinary leadership role.Strong culinary
skills with the ability to prepare and present high-quality dishes for banquet
and event operations.Creativity and innovation in menu execution
and food presentation while maintaining brand standards.Strong
leadership and team supervision skills, with the ability to guide, coach,
and support kitchen Team Members.Good verbal and written communication
skills to support operational and guest service requirements.A
commitment to delivering excellent guest experiences and high service
standards.Professional appearance and adherence to grooming
standards.Strong planning, organization, and time management
skills.A willingness to learn and continuously develop culinary
and leadership capabilities.Flexibility to work rotating shifts,
weekends, public holidays, and evening shifts based on operational
requirements.
It would be advantageous for candidates
to have:
- Relevant culinary
qualifications or equivalent professional experience. - Experience
in Western and International cuisine. - Experience managing banquet,
buffet, and large-scale event operations.
How
We’ll Help You Thrive
At Hilton, the hospitality we’re known
for doesn’t end with our guests. We proudly invest in our Team Members’
wellbeing, supporting you through all of life’s moments. When you join Hilton,
our exceptional care extends to you with unmatched perks and benefits,
including*:
Incredible travel perks – Enjoy 110 nights of deeply
discounted travel, with room rates as low as $40 USD/night at our world-class
hotels through our Go Hilton travel program
Health & welfare benefits
– From checkups to dental cleanings to new glasses, we offer a variety of health
plans that keep you covered
*Benefits availability may vary depending
on Team Member’s location as well as terms and conditions of employment and
are subject to the terms and conditions of each specific
program/plan.
As a Chef de Cuisine, you
will be responsible for performing the following tasks to
the highest standards;
People
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Supervise all employees during set-up,
service and breakdown for each meal period. Ensure that sanitation
standards as set forth by Hilton and local regulations are
complying as well as the cleanliness and organization of the kitchen.
HACCP Work together with the Executive Sous Chef in preparing
marketing plan and Menus throughout
the year. Verify that all scheduled staff is present
and signed-in. Ensure training is occurring on an ongoing
basis with all employees. Maintain discipline and motivation
for employees. Ensure proper training is given to all line
cooks. Actively work with Banqueting manager,
stewarding, and engineering in having a smooth operation. Ensure
kitchen employees are storing food properly, following a ‘FIFO’
system. Assume full responsibility in the absence of the Executive
Chef and/or Executive Sous Chef. Participate in the scheduling
and performance evaluation of kitchen employees. Respond properly
in any hotel emergency or safety situation. Perform other tasks
or projects assigned by hotel management and staff. Support
others kitchen department when
required.
Product
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Able to prepare Appealing Menus
that will fit the hotel/client budget and costing. Control
all food preparation/storage. Ensure the service and food
prepared are up to Hotel’s standard. Requisite all food items
needed daily from the food storeroom in concert with all
cooks. Verify the taste and presentation of food produced prior
to meal periods. Communicate and delegate the production schedule
for the day, collating quantities to be produced from the forecast and for
the next day’s banquet function sheets. Inspect and supervise
the sanitation and maintenance of equipment. Ensure that proper
work orders is made and follow up
accordingly.
Profit
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Control labor and food
costs. Perform daily storeroom inspections of all walk-in
refrigerators to ensure that proper rotation of food
is done. Assist the storeroom Receiving Clerk in reviewing
the quality of goods received as necessary. Review
the refrigerator areas of the kitchen and storerooms to ensure the proper usage
of merchandise. Inform and keep the Executive Sous Chef up-to-date
on problems and irregularities and recommends courses
of action. Monitor and control the labor maximize productivity
to produce a quality product while adhering to labor
standards. Monitor and control the food cost by creative menu
planning, keeping waste to a minimum. Assist in the development
of a safe and clean working environment.
