Job Description

The Chinese Chef is responsible for ensuring that the banquet kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards. To supervise the preparation and presentation of all dishes ensuring that all culinary objectives are maintained.

• To maintain a high customer service focus by approaching your job with the customers always in mind.
• To have positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and team members.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• To ensure that the department's operational budget is strictly adhered to and that all costs are strictly controlled in accordance with the approved budgets.
• To ensure that all Food Safety System polices and guidelines are followed and implemented.
• Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received, handled and transported to outlet as per FSS requirements.
• To develop and build a solid and stable team environment and to coach and develop all subordinates.
• To identify market needs and trends in terms of food items for outlet and convey these to all subordinates.
• To maintain a kitchen environment that promotes flair, creativity, and consistency in the quality of food taste and presentation.
• Ensure that all daily Market List orderings are checked and reflect the Restaurant of business.
• To have regular guest contact and make sure guest profile data base is maintained. To meet as many, guest as possible before, during, and after every meal period.
• To assess and monitor cleanliness on a daily basis, liaising with Chief Steward and Chief Engineer to ensure all equipment remains clean and in good working order.
• To assist in general food production work where required.
• To supervise, guide and develop chefs of lower positions ensuring the quality of food production remains at optimum level.
• To plan the menus and monitor the food quality and food provided to outlet.
• To effectively manage performance of team members, ensuring that policies and procedures are observed and adhered to consistently.
• To promote team spirit and lead by example.
• To liaise closely with all outlet Chefs and team, ensuring food quality and preparation techniques are of the highest standard.
• To closely monitor and control daily food merchandise, ensuring quality of goods received, taking correcting action when necessary.
• To compile menus and train staff accordingly.
• Food Safety: The implementation of the Food Safety System (FSS), to ensure that all policies and guidelines are implemented, trained, monitored and followed.
• Ensuring all Hotel policies and procedures are correctly observed and followed.
• To conduct regular communication meetings and training sessions to ensure that skills and knowledge remain at optimum level.
• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.
• To follow, train and monitor Conrad Kuala Lumpur Fire & Safety procedures.
• To ensure that food items are handled and utilized correctly so that wastage is kept to a minimum and the staffs are trained to diligent on good portion controls.
• To liaise with Executive Chinese Chef in regarding daily requirements.
• To ensure that all menus are constantly updated, paying special attention to seasonal availability

An Chinese Sous 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:

• High School graduate.

• Minimum 10 years kitchen hands on experience in luxury hotel.

• Good command in English, both verbal and written to meet business needs.

• Up to date with sanitation classes.

• Possess a valid health certificate.

• Work experience in similar capacity with international chain hotels.

• Technical education in hospitality or culinary school preferred.