[Hilton] Chef De Cuisine - Merchant Outlet

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen.
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
• Select team members who display qualities and attributes that reflect department standards.
• Exercise maximum control on wastage to achieve optimum profitability.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Carry out any other reasonable duties and responsibilities as assigned.
• Learn and adapt to changes.
• Work seamlessly with recipes, standards and plating guides.
• Report to the Executive Chef on any issues and take appropriate action.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Assist in inventory taking.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Check and follow- up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre- set recipes, portion control and costing at all times.
• Train team members on the correct usage of all equipment, tools and machines.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
• Work on offsite events when requested.
• Complete tasks and jobs outside of the kitchen area.
• Prepare the necessary work orders for the Engineering department.
• Be receptive to constructive feedback.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Control stations within the kitchen.
• Purchase for and control production.
• Follow- up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Maintain all HACCP aspects within the hotel operation.
• 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.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Prepare menus as requested, in a timely fashion.
• Effectively respond to guests’ requests.
• Focus on constant improvement of training manuals and SOPs.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Ensure that recipes and costings are established and updated.
• Plan, prepare and implement high quality food and beverage products, and set- ups in all areas in the restaurant.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Use appropriately all equipment, tools and machines.
• Work on new dishes for food tastings and photo taking.
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.

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, behaviours, skills, and values that follow:
• Work experience in similar capacity with international chain hotels.
• Possess a valid health certificate.
• High school graduate.
• Proficient in an additional language.
• Up to date with sanitation classes.
• Basic spoken English to meet business needs.
• Participated in additional culinary classes or seminars.
• Knowledgeable in HACCP.
• Technical education in hospitality or culinary school preferred.
• 3- 5 years as Head of Kitchen in a 4 / 5- star category hotel or individual restaurants with high standards.

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 leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
• Others benefits
• 14 Annual Leaves
• Full service charge from probation
• Relocation, home leave ticket, repatriation allowances
• Heath Care Insurance (24/7)
• Insurance as labor law (apply from starting date)
• Accommodation, uniform, transportation, meals
• Working hours: 9 hours/ day, 2 days off per week

Cập nhật gần nhất lúc: 2026-07-06 16:45:03