A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
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What will I be doing?
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
\n\nContribute to menu creation\nManage and train the kitchen brigade effectively to ensure a well-organised and motivated team\nEnsure consistency in quality of dishes at all times\nManage customer relations when necessary, in the absence of the Executive Chef\nEnsure resources meet business needs through the effective management of working rotas\nSupport brand standards through the training and assessment of your team\nManage food cost controls to contribute to Food and Beverage revenue\nKnowledge of activities in other departments and implications\nEnsure compliance with food hygiene and Health and Safety standards\nWhat are we looking for?
A Chef de Cuisine serving Hilton Brand hotels 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:
Strong Sous Chef or former Chef de Cuisine experience, along with knowledge of European cuisine, is requiredSpanish Mediterranean cousin knowledgeApproaches food in a creative wayStrong supervisory skillsPositive attitudeGood communication skillsCommitted to delivering a high level of customer serviceExcellent grooming standardsExcellent planning and organising skillsWillingness to learnIt would be advantageous in this position for you to demonstrate the following capabilities and distinctions:Relevant qualifications for roleAbility to work a variety of shifts including weekends, days, afternoons and evenings
What will it be like to work for Hilton?