As a Chef de Cuisine, you will contribute to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
What will I be doing?
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
Specifically, you will be responsible for performing the following tasks to the highest standards :
Contribute to menu creation
Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
Ensure consistency in quality of dishes at all times
Manage customer relations when necessary, in the absence of the Executive Chef
Ensure resources meet business needs through the effective management of working rotas
Support brand standards through the training and assessment of your team
Manage food cost controls to contribute to Food and Beverage revenue
Knowledge of activities in other departments and implications
Ensure compliance with food hygiene and Health and Safety standards
What are we looking for?
A Chef de Cuisine serving Hilton Brand hotels and vacations 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 :
Strong Sous Chef or previous Chef de Cuisine Experience in Cantonese cuisine
Approaches food in a creative way
Strong supervisory skills
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming standards
Excellent planning and organising skills
Willingness to learn
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions :
Relevant qualifications for role
Ability to work a variety of shifts including weekends, days, afternoons and evenings