AddressWhat will it be like to join the Hilton Sydney team?
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. We are committed to an equitable and inclusive workforce that represents many different cultures, backgrounds and viewpoints. Grounded in our founding purpose, we foster an environment where Team Members can be their authentic selves with opportunity for all to learn, grow, succeed and thrive. Joining this award winning Great Place to Work culture means:
- 100 discounted travel nights per year for you, your friends or family to enjoy at any of our 7000+ hotels located in 122 countries and territories around the world
- Laundered uniform provided
- Free team member meals served fresh daily
- Food & Beverage discounts so you don’t just stay when you travel but also enjoy dining experiences
- Flexibility so you can Thrive and make space for what matters most
- Working alongside an experienced and dynamic leadership team in our hallmark property, this role provides an exceptional opportunity for growth and Hilton career progression
Job Purpose
In your new role as Chef de Cuisine, you will utilise your creative flair and passion for food to ensure high quality food production for glass Brasserie. You will manage the glass Brasserie Kitchen Team under the direction of the Executive Chef and Executive Sous Chef ensuring high quality is produced consistently.
What will I be doing?
As Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
- Ensure the team prepare the daily required food for various culinary operations within the hotel.
- Ensure all hygiene, HACCP and WHS requirements are consistently met and conduct trainings on these topics.
- Provide support to hotel outlets and events when required.
- Make a positive impact, taking personal responsibility, ownership and initiative to resolve issues, always clearly communicating with guests and team members.
- Exhibit exemplary personal appearance and attitude and maintain highest standards of hygiene and quality assurance practices.
- Adhere to and enforce policies and procedures for the kitchen.
- Perform administrative duties and other team administration such as attendance records, logbooks, assisting with preparing team rosters, etc.
- Assist the Executive Chef in all team management functions - interviewing, hiring, coaching and discipline if necessary.
- Ensure a high level of clear and concise communication is maintained.
- Assist in development of menus and costing as requested by relevant departments in line with general hotel standards and procedures.
- Day to day running of the Kitchen according to business levels, adhering to Quality Assurance Audit (QA) requirements and HACCP guidelines, ensuring minimisation of spoilage and waste.
- Ensure correct handling, quality control and storage of all incoming products.
- Ensure the highest quality of any product served.
- Monitor stock levels.
- Keep informed about budgets and profit margins and ensure the operation runs accordingly.
- Ensure that all recipes and costings are up to date and production done accordingly.
- Maintains procedures to efficiently deliver customer service.
- Monitor and implement improvements based on reports and feedback.
- 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
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
- Use all equipment, tools and machines appropriately.
- Work for off-site events when tasked.
- Complete tasks and jobs outside of the kitchen area when requested.
- Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to every guests’ requests.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
- 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 working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- Demonstrated knowledge in all aspects of cooking, presentation and display work at a senior level.
- Strong Sous Chef or previous Chef de Cuisine Experience.
- Supported by industry recognised certifications or proven industry experience.
- Ability to provide leadership and guidance and assist in fostering Hilton’s culture delivered in the spirit of the Vision and Values of Hilton.
- Exemplary people management, leadership and communication.
- Encourage, develop and monitor a culture that promotes adherence to policies and procedures.
- Be an outstanding coach, committed to personal development and all direct reports.
- Provide a safe and healthy working environment.
- Knowledge of computerised recipe and stock control systems.
- High degree of computer literacy and knowledge.
- Good people management, leadership and communication.
- A high level of interpersonal skills in both oral and written communication.
- Time management and ability to follow directions.
- Current knowledge of all industry and regulatory authority guidelines.
- Knowledge of industry in general with particular emphasis on creativity and revenue and profitability maximisation techniques.
- Able to work on a rotating roster, both day and night shifts involving late starts and early finishes.
