Job Description
Job Number:Chef de Cuisine (Events) (HOT0B93P)
Work LocationsHilton Sydney 488 George Street Sydney 2000
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximise the level of standard in the hotel's kitchen.
What will I be doing? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the hotel.Work across various areas of the Hilton Kitchen - Outlets, Events, etc.Work seamlessly with recipes, standards and plating guides.Maintain all HACCP aspects within the hotel operation.Use all equipment, tools and machines appropriately.Focus on constant improvement of training manuals and SOPs.Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to improve the culinary operation, meet targets and maintain communication.Work on offsite events when requested.Complete tasks and jobs outside of the kitchen area.Assist in inventory taking.Be knowledgeable of hotel's occupancy, events, forecasts and achievements.Prepare menus as requested.Work on new dishes for food tastings.Control stations within the kitchen.Work closely with the stewarding department to ensure high levels of cleanliness and low levels of loss and breakages.Effectively respond to guests' requests.Purchase for and control production.Maintain a professional and positive attitude towards team members and supervisors.Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well.Coordinate, organise and participate in all production pertaining to the kitchen.Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining standards of pre-set recipes, portion control and costing.Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of workstations and work tools.Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.Report to the Executive Chef on any issues and take appropriate action.Follow-up on changes in recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.Exercise maximum control on wastage to achieve optimum profitability.Check all equipment belonging to the department and ensure that all are in good working order; report faults or problems to the Executive Sous Chef.Ensure that recipes and costings are established and updated.Monitor food quality and quantity to ensure the most economical usage of ingredients.Check that the quality of food prepared by team members meets the required standard and make necessary adjustments.Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.Review all timesheets to ensure that team members' work times and meal breaks are accurate.Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.Train team members on the correct usage of all equipment, tools and machines.The hotel reserves the right to make changes to this job description at its sole discretion and without advance notice.Carry out any other reasonable duties and responsibilities as assigned.What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and with other Team Members.
To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
Preferably 8 years as Head of Kitchen in a 4/5-star category hotel or individual restaurants with high standards.Knowledgeable in HACCP.Participated in additional culinary classes or seminars.Work experience in a similar capacity with international chain hotels.Technical education in hospitality or culinary school preferred.What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels.
Joining this award-winning Great Place to Work culture means:
Laundered uniform providedFree team member meals served fresh daily110 discounted travel nights per year for you, your friends or family to enjoy at any of our 8000+ hotels located in 138 countries and territories around the worldFood & Beverage discounts (25-50% off) so you don't just stay when you travel but also enjoy dining experiencesAmazing award & recognition programsOpportunities to participate in ESG activitiesFlexibility so you can Thrive and make space for what matters mostWorking alongside an experienced and dynamic leadership team in our flagship property, this role provides an exceptional opportunity for growth and Hilton career progression
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