Chef De Cuisine

Job Description
Job Number:Chef de Cuisine (HOT0B8XI)
Work LocationsHilton Garden Inn Busselton Lot 2 Busselton Foreshore Busselton 6280
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight.
From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget.
In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member.
Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Chef de Cuisine is responsible for overseeing the kitchen operations.
The Chef de Cuisine is in charge of managing all kitchen staff, creating menus, and ensuring the quality of all food products produced in the kitchen.
They are also responsible for cost control, waste reduction, and inventory management.
You will utilize your creative flair and passion for food to ensure high quality food production across our Ala Carte Lunch and Dinner Service, the Hilton Garden Inn Buffet Breakfast, Meetings and Events, as well as Hilton Garden Inn's version of "In Room Dining" Call & Collect.
You will manage and train the kitchen brigade to deliver an excellent guest experience and will be responsible for menu creation, department budget and cost controls, ordering supplies and ensuring WHS and HACCP requirements are consistently met.
Reporting to the Food Beverage and Kitchen Manager, you will enjoy working in a fast-paced environment as part of a large and multicultural hotel team.
What will I be doing? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
Leadership Lead by example in regard to Hilton's Vision, Mission and Values.Positive involvement and interaction with the overall Hilton team both at an individual and team level.Take personal responsibility and initiative to resolve issues, always clearly communicating with guests and team members.Exhibit exemplary personal appearance and attitude and maintain the highest standards of hygiene and quality assurance practices.Assist other departments with activities as appropriate and directed by management.Perform any other related duties and special projects as assigned by the Hotel.People Management Ensure all colleagues are inducted and trained according to Hilton's Brand Standards and within required timeframes.Lead by example, inspiring great performance and setting clear objectives.Communicate Hilton's mission and strategy within the department.Manage employee performance, ensuring clear objectives, training, and regular reviews.Actively develop team skills through coaching and training, with career conversations held on time.Support succession planning through ongoing development and reviews.Prepare work schedules in line with hotel needs and compliance with the Hospitality Industry General Award.Deal effectively with instances of poor performance promptly and inform Human Resources.Hold regular communication meetings within Food & Beverage and ensure team participation.Ensure effective communication between all areas of F&B and other hotel departments.Manage team leave balances.Ensure grooming within the department is in line with the hotel policy.Communication Ensure a high level of clear and concise communication is maintained with all other hotel departments, being receptive to other departments' operational and accounting requirements.Assist in the development of menus and costing as requested in line with general Hilton standards and procedures.Ensure the Food Beverage and Kitchen Manager is fully informed of any issues that may arise.Conduct daily kitchen briefings with immediate team.Attend and contribute to meetings and briefings as required, or send a representative.Ensure that kitchen internal information is passed on to all team members in a timely manner.Ensure that all event orders are checked daily and issued as needed.Product Supply and Handling Oversee the day to day running of the Kitchen according to business level adhering to Quality Assurance (QA) Audit requirements and HACCP guidelines, ensuring minimization of spoilage and waste.Ensure correct handling, quality control and storage of all incoming products.Ensure correct handling and processing of all kitchen products on a First-In-First-Out (FIFO) basis.Evaluate products for reuse and take action accordingly.Ensure the highest quality of food is produced and served to our guests.Monitor stock levels and report missing/needed items.Liaise with the chefs to ensure smooth and supportive operation.Keep informed about budgets and profit margins and ensure operation runs accordingly.Ensure that all stock levels and purchases are completed according to business levels.Manage relationships with suppliers, in conjunction with the Purchasing Officer.Inform the Supplier and Purchasing Officer on any substandard products.Ensure that all recipes and costing are up to date and produced accordingly.Workplace Health & Safety Department/Line Managers & Supervisors are accountable for the health & safety of their area, including:
Ensuring the WHS and IM provisions of the WHSIM system are carried out to the required standard.Taking necessary actions and decisions aligned with WHS policy.Developing and implementing plans to meet WHS policy objectives and targets.Maintaining minimum standards for plant, materials, equipment, and work activities.Managing workplace injuries and facilitating an early return to work.Conducting workplace risk assessments in consultation with team members.Ensuring hazards are controlled according to the hierarchy of control.Ensuring personal protective equipment is provided, maintained, and used properly.Monitoring contractor WHS performance.Taking necessary actions to ensure the integrity of the WHS systems manual.Carrying out workplace inspections and ensuring corrective actions are taken.What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.
To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:
Extensive experience as a Chef de Cuisine or in a similar senior culinary role, preferably within the hospitality industry.Proven track record of developing and executing successful menus that showcase your creativity and culinary skills.Strong leadership and team management abilities, with the capacity to inspire and develop your team.Excellent time management and organizational skills to juggle multiple priorities.Thorough understanding of food safety and hygiene regulations.Passion for the hospitality industry and a commitment to delivering exceptional guest experiences.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.
For nearly a century, Hilton has offered business and

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