【Hilton Nagoya】Main Kitchen Section Chef, SV

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 are the Master of your
culinary station, creating delicious dishes guests love. As a Section Cehf,
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.

What It Takes to Make the Stay

At
Hilton, our core values define what it takes to succeed here and guide
the qualities we look for in every team member:

A passion for spreading
the light and warmth of Hospitality. Acting
with Integrity and always doing the right thing.

Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• High school graduate with
  at least 3 years of experience in a 5-star hotel or high-end
  restaurant.
• At least 1 year as a Demi Chef de Partie or equivalent in
  an international brand hotel. Technical culinary education
  preferred.
• Proficient in Western or Chinese cuisine, with expertise
  in various cooking techniques
• Knowledge of seafood/meat processing,
  cooked food processing, storing, and receiving
  standards.

What It Takes to Make the Stay

At
Hilton, our core values define what it takes to succeed here and guide
the qualities we look for in every team member:

A passion for spreading
the light and warmth of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• High school graduate with
  at least 3 years of experience in a 5-star hotel or high-end
  restaurant.
• At least 1 year as a Demi Chef de Partie or equivalent in
  an international brand hotel.
  
  Technical culinary education preferred.
• Proficient in Western or Chinese
  cuisine, with expertise in various cooking techniques
• Knowledge
  of seafood/meat processing, cooked food processing, storing, and receiving
  standards.

What It Takes to Make the Stay

At
Hilton, our core values define what it takes to succeed here and guide
the qualities we look for in every team member:

A passion for spreading
the light and warmth of Hospitality. Acting
with Integrity and always doing the right thing. Inspiring
others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability.

And a focus on the Now, bringing urgency and discipline
to every moment, knowing it can make a lasting impact.

In addition,
this role requires the following minimum qualifications:

• High school
  graduate with at least 3 years of experience in a 5-star hotel or high-end
  restaurant.
• At least 1 year as a Demi Chef de Partie or equivalent in
  an international brand hotel. Technical culinary education
  preferred.
• Proficient in Western or Chinese cuisine, with expertise
  in various cooking techniques
• Knowledge of seafood/meat processing,
  cooked food processing, storing, and receiving standards.

Here’s
what you’ll do during a typical day:

• Prepare great tasting
  dishes:  Season, cook, and test dishes according to standard recipes,
  ensuring consistency in taste and presentation
• Supervise the kitchen
  team:  Oversee line cooks to ensure and provide support as needed
  in the absence of senior chefs to ensure smooth and efficient
  operations
• Maintain kitchen cleanliness:  Keep all work
  areas clean, tidy, and free of cross-contamination
• Ensure food
  quality and storage compliance:  Monitor ingredient quality, ensuring
  proper storage and stock rotation
• Assist with cost
  management:  Contribute to controlling food costs, improving gross
  profit margins, and meeting departmental financial targets
• Inspire
  and develop the team:  Supervise and support team members, monitor
  performance, provide coaching, and foster a positive and productive work
  environment
• Uphold regulatory standards:  Maintain
  compliance with health, safety, sanitation, and alcohol awareness regulations,
  ensuring the highest standards of guest and team member well-being