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- 5d ago
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- Employment terms
- Full time
Job description
As the Executive Chef, you will be responsible for performing the following tasks to the highest standards: Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations. Work at off-site events when requested. Plan, prepare and implement high quality food and beverage pr oducts and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating g uides. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines approp riately. Focus on constantly improving the training manuals and SOPs. Participate actively in qua lity initiatives such as the daily Chef briefings and mon thly team meetings in order to improve culinary operat ions, meet targets and keep communication flowing. Assist in inventory taking. Knowledgeable of hot el’s occupancy, events, forecasts and achievements. Prepare menus as requested. Work on new dishes for food tastings and photo taking. Attend service bri efings. Communicate effectively with the Service team. Control stations within the kitchen. Effectively respond to every guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. Review rosters pr epared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 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 the 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 che fs on issues and take appropriate action. Ensure that recipes and costings are established and updated. S elect team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most ec onomical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs dail y to advice on any challenges and that guests will expe rience no delays during the service period. Check that the quality of food prepared by team members meet the requi red standard and make necessary adjustments. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanlin ess, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this are a. At tend communication meetings ensure that all assigned team members receive this communication. Maintain at all times a professional and positive attitude towards team members and superviso rs. 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. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Work closel y with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. Re view all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Ensure that all team members have a complete understanding of and adhere to the hotel’ s team member rules and regulations. The Management 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.
Key responsibilities
Extracted from employer listing
- Oversee culinary operations
- Work at off-site events when requested.
- Plan, prepare and implement high quality food and beverage pr oducts and set-ups
- Maintain all HACCP aspects
- Prepare menus as requested.
- Purchase for and control production.
- Manage the training function
- Control and monitor optimum food costs
- Conduct culinary department meetings
Requirements
Employer-listed
- An Executive Chef 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: 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. At least 8 years of experience as a Main Chef. Up to date with sanitation classes. Possess a valid health certificate. Good command in English, both verbal and written to meet business needs. Work experience in similar capacity with international chain hotels. A major in cooking, advantageous.
Skills
Extracted from employer listing
- Work seamlessly with recipes, standards and plating g uides.
- Communicate effectively with the Service team.
- Understand, practice and promote good teamwork
- Good command in English, both verbal and written