Job Description
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. High school graduate.
• 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
• Basic spoken English to meet business needs.
• Proficient in an additional language.
• Work experience in similar capacity with international chain hotels.
• Technical education in hospitality or culinary school preferred.
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 leisuretravellersthe 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. EOE/AA/Disabled/Veterans
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 oftravellerswho stay with us every year a welcome they will never 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. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotels kitchen.
As the Chef de Cuisine you will be responsible for performing the following tasks to the highest standards:
Plan prepare and implement high quality food and beverage products and set-ups in all areas in the restaurant.
Maintain all HACCP aspects within the hotel operation.
Use appropriately all equipment tools and machines.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetingsin order toconstantly improve the culinary operation meet targets and keep communication flowing.
Complete tasks and jobs outside of the kitchen area.
Assist in inventory taking.
Knowledgeable of hotels occupancy events forecasts and achievements.
Work on new dishes for food tastings and photo taking.
Control stations within the kitchen.
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.
Coordinate organize and participate in all production pertaining to the kitchen.
Check and follow-up on the assembling of ingredients and equipment for the ala carte menu daily menus and seasonal specials maintaining the standards of pre-set recipes portion control and costingat all times.
Maintain good personal hygiene clean uniforms proper sanitation and cleanliness of the workstations and work tools.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the Executive Chef on any issues and take appropriate action.
Follow-up on changes in new recipes or work methods pertaining to new menus daily specials and promotional activities as instructed by the Executive Sous Chef.
Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced bought or prepared for that day.
Check all equipment belonging to the department and make sure that all are in good working order and if necessary report faults or problems to the Executive Sous Chef.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
Select team members who display qualities and attributes that reflect department standards.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Oversee the cleanliness hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
Control monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
Ensure that team members have a complete understanding of and adhere to the hotels team member rules and regulations.
Train team members on the correct usage of all equipment tools and machines.
Required Experience:
• 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
• Basic spoken English to meet business needs.
• Proficient in an additional language.
• Work experience in similar capacity with international chain hotels.
• Technical education in hospitality or culinary school preferred.
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 leisuretravellersthe 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. EOE/AA/Disabled/Veterans
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 oftravellerswho stay with us every year a welcome they will never 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. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotels kitchen.
As the Chef de Cuisine you will be responsible for performing the following tasks to the highest standards:
Plan prepare and implement high quality food and beverage products and set-ups in all areas in the restaurant.
Maintain all HACCP aspects within the hotel operation.
Use appropriately all equipment tools and machines.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetingsin order toconstantly improve the culinary operation meet targets and keep communication flowing.
Complete tasks and jobs outside of the kitchen area.
Assist in inventory taking.
Knowledgeable of hotels occupancy events forecasts and achievements.
Work on new dishes for food tastings and photo taking.
Control stations within the kitchen.
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.
Coordinate organize and participate in all production pertaining to the kitchen.
Check and follow-up on the assembling of ingredients and equipment for the ala carte menu daily menus and seasonal specials maintaining the standards of pre-set recipes portion control and costingat all times.
Maintain good personal hygiene clean uniforms proper sanitation and cleanliness of the workstations and work tools.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the Executive Chef on any issues and take appropriate action.
Follow-up on changes in new recipes or work methods pertaining to new menus daily specials and promotional activities as instructed by the Executive Sous Chef.
Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced bought or prepared for that day.
Check all equipment belonging to the department and make sure that all are in good working order and if necessary report faults or problems to the Executive Sous Chef.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
Select team members who display qualities and attributes that reflect department standards.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Oversee the cleanliness hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
Control monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
Ensure that team members have a complete understanding of and adhere to the hotels team member rules and regulations.
Train team members on the correct usage of all equipment tools and machines.
Required Experience:
💡 Quick Summary
Seeking a career-building opportunity? The Executive Sous Chef Hotel position is now open for candidates interested in the Hotel Jobs sector. This role in Bangalore offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.
