Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You have a passion for creating mouth-watering dishes that make our guests' taste buds dance. As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

As a Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards;

People

• Supervise all employees during set-up, service and breakdown for each meal period.
• Ensure that sanitation standards as set forth by Hilton and local regulations are complying as well as the cleanliness and organization of the kitchen. HACCP
• Work together with the Executive Sous Chef in preparing marketing plan and Menus throughout the year.
• Verify that all scheduled staff is present and signed-in.
• Ensure training is occurring on an ongoing basis with all employees.
• Maintain discipline and motivation for employees.
• Ensure proper training is given to all line cooks.
• Actively work with Banqueting manager, stewarding, and engineering in having a smooth operation.
• Ensure kitchen employees are storing food properly, following a ‘FIFO’ system.
• Assume full responsibility in the absence of the Executive Chef and/or Executive Sous Chef.
• Participate in the scheduling and performance evaluation of kitchen employees.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Support others kitchen department when required.

Product

• Able to prepare Appealing Menus that will fit the hotel/client budget and costing.
• Control all food preparation/storage.
• Ensure the service and food prepared are up to Hotel’s standard.
• Requisite all food items needed daily from the food storeroom in concert with all cooks.
• Verify the taste and presentation of food produced prior to meal periods.
• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.
• Inspect and supervise the sanitation and maintenance of equipment.
• Ensure that proper work orders is made and follow up accordingly.

Profit

• Control labor and food costs.
• Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
• Assist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.
• Review the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.
• Inform and keep the Executive Sous Chef up-to-date on problems and irregularities and recommends courses of action.
• Monitor and control the labor maximize productivity to produce a quality product while adhering to labor standards.
• Monitor and control the food cost by creative menu planning, keeping waste to a minimum.
• Assist in the development of a safe and clean working environment.

A Banqueting Sous Chef serving Hilton Brands always works on behalf of our guests and collaborates closely with fellow Team Members. To succeed in this role, candidates should demonstrate the following:

• Proven experience in a Banqueting Sous Chef, Chef de Cuisine, or similar culinary leadership role.
• Strong culinary skills with the ability to prepare and present high-quality dishes for banquet and event operations.
• Creativity and innovation in menu execution and food presentation while maintaining brand standards.
• Strong leadership and team supervision skills, with the ability to guide, coach, and support kitchen Team Members.
• Good verbal and written communication skills to support operational and guest service requirements.
• A commitment to delivering excellent guest experiences and high service standards.
• Professional appearance and adherence to grooming standards.
• Strong planning, organization, and time management skills.
• A willingness to learn and continuously develop culinary and leadership capabilities.
• Flexibility to work rotating shifts, weekends, public holidays, and evening shifts based on operational requirements.
  

It would be advantageous for candidates to have:

• Relevant culinary qualifications or equivalent professional experience.
• Experience in Western and International cuisine.
• Experience managing banquet, buffet, and large-scale event operations.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.