Restaurant Chef - Hilton Aruba Caribbean Resort & Casino

A restaurant chef organises and participates in the daily operation of the restaurant kitchen area. Manages restaurant cooks and stations to provide exceptional quality and presentation outlet menu items. Maintains sanitation, staff training, and stations to restaurant standards.

Organises and maintains work areas and cooler and pantry storage for the restaurant.

• Familiar with and enforces food safety and health guidelines.
• Provides input for creation of restaurant and bar menus.
• Completes daily food production sheets and other reports.
• Checks all stations to ensure proper setup, cleaning, and stocking to forecasted business and takes them down before, during, and after each shift.
• Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage.
• Inspects ingredients upon delivery and before use to ensure quality.
• Organises frequent cleaning and sanitation of work areas, coolers, and pantry storage.
• Clean and sanitise kitchen equipment; report malfunctioning equipment to Engineering.

Manages kitchen staff.

• Relays feedback of restaurant employees to department manager.
• Trains kitchen staff.
• Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes.
• Works with the executive chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage.
• Conducts interviews with potential hires upon request.

Prepares and inspects food to maintain quality standards.

• Inspect orders to ensure the temperature, quality, presentation, and portion size meet restaurant standards.
• Assists in cutting meat, preparing food and stocking restaurant workstations.
• Shares food and beverage complaints with the executive chef and works to resolve them.
• Participates in vendor and outlet food tastings.

Works with other departments to efficiently operate the restaurant kitchen.

• Maintains current and seasonal recipes for menu items.
• Aware and informed about hotel events which impact restaurant and food inventory.
• Reports special requests, food spoilage, and other restaurant kitchen concerns to the executive chef.
• Attends Banquet Event Order (BEO) meetings when clients will utilise the restaurant for meals or events.
• Attends stand-up, safety, and other periodic meetings in the Executive Chef’s absence.
• Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events.

Supportive Functions:

• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor. Keep floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment and cleaning up unexpected spills.

Direct Reports:

• Chef de Partie, Demi Chef de Partie, Round Cook, Cook and Assistant Cook.