Chef de Cuisine - Banquet (Conrad Singapore Orchard)

Job description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. 

 

As a Chef de Cuisine (Banquet), you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. He would also be required to manage food cost controls.

 

What will I be doing? 

As the Chef de Cuisine (Banquet), 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.

What are we looking for? 

A Chef de Cuisine (Banquet) 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: 

·  Strong Banqueting Sous Chef or previous Chef de Cuisine Experience
·  Approaches food in a creative way
·  Strong supervisory skills
·  Positive attitude
·  Good communication skills
·  Committed to delivering a high level of customer service
·  Excellent grooming standards
·  Excellent planning and organizing skills
·  Willingness to learn

 

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

·  Relevant qualifications for role
·  Experience in Western and International cuisine preferred
·  Ability to work a variety of shifts including weekends, days, afternoons and evenings

 

What will it be like to work for Hilton? 

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. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!