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Start
Not stated
Work mode
On-site
Experience
Some experience
About the role
This role leads daily kitchen operations for a hotel's banquet and dining outlets, working closely with the Senior Sous Chef and Executive Sous Chef. You will supervise kitchen teams across set-up, service and breakdown, and help deliver the culinary vision for guests. It suits an experienced culinary professional with strong leadership, food safety knowledge and cost control skills.
What you'll do
Supervise kitchen employees during set-up, service and breakdown for each meal period
Ensure sanitation, cleanliness and organisation meet Hilton and local HACCP standards
Help prepare the annual marketing plan with the Senior Sous Chef and/or Executive Sous Chef
Check that all scheduled staff are present and signed in
Ensure ongoing training for all employees, including line cooks
Maintain discipline and motivation among kitchen staff
Coordinate with the restaurant manager, stewarding and engineering for smooth operations
Ensure proper food storage and FIFO rotation
Take full responsibility in the absence of the Senior Sous Chef and/or Executive Sous Chef
Participate in scheduling and performance evaluation of kitchen employees
Respond properly to hotel emergencies or safety situations
Perform other tasks or projects assigned by hotel management
Support another kitchen department when required
Assist and prepare menu items for Tea Lounge, In Room Dining, Basilico, Manhattan and Western Banquet
Expedite orders on the line by coordinating, checking and managing the line
Control all food preparation and storage
Ensure service and food meet hotel standards
Requisition daily food items from the storeroom with all cooks
Verify taste and presentation of food before meal periods
Communicate and delegate the daily production schedule, collating quantities from forecasts and next day's banquet function sheets
Inspect and supervise sanitation and maintenance of equipment
Ensure proper work orders are made and followed up
Control labour and food costs
Perform daily storeroom inspections of walk-in refrigerators to ensure proper food rotation
Assist the storeroom Receiving Clerk in reviewing quality of goods received
Review refrigerator areas and storerooms to ensure proper usage of merchandise
Keep the Senior Sous Chef and/or Executive Sous Chef informed of problems and irregularities, recommending courses of action
Monitor and control labour to maximise productivity while adhering to labour standards
Monitor and control food cost through creative menu planning and minimising waste
Assist in developing a safe and clean working environment
Good to know
Flexibility to work rotating shifts, weekends and public holidays based on operational requirements
Benefits include travel perks with discounted room rates and health and welfare plans, subject to terms and conditions
Requirements
Relevant culinary qualifications or equivalent professional experience in Culinary Arts, Hospitality or a related field
Proven experience in culinary operations, including supervising kitchen teams in a fast-paced environment
Good verbal and written communication skills in English
Strong knowledge of food safety, hygiene, sanitation and safe food handling practices according to local regulations
Demonstrated leadership, coaching and team development skills
Good understanding of food cost control, recipe standardisation, inventory management and portion control
Benefits
Travel perks with 110 nights of deeply discounted travel and room rates as low as $40 USD/night through the Go Hilton travel program
Health and welfare benefits including checkups, dental cleanings and new glasses
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