Chef de Cuisine

at  Hilton

Chef de Cuisine
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.
The Chef de Cuisine is responsible for overseeing the kitchen operations. The Chef de Cuisine is in charge of managing all kitchen staff, creating menus, and ensuring the quality of all food products produced in the kitchen. They are also responsible for cost control, waste reduction, and inventory management. You will utilize your creative flair and passion for food to ensure high quality food production across our Ala Carte Lunch and Dinner Service, the Hilton Garden Inn Buffet Breakfast, Meetings and Events as well as Hilton Garden Inn’s version of “In Room Dining” Call & Collect.
You will manage and train the kitchen brigade to deliver an excellent guest experience, and will be responsible for menu creation, department budget and cost controls, ordering supplies and ensuring WHS and HACCP requirements are consistently met. Reporting to the Food Beverage and Kitchen Manager, you will enjoy working in a fast-paced environment as part of a large and multicultural hotel team.

Department/Line Managers & Supervisors are accountable for the health & safety of their area, including:

• Ensuring the WHS and IM provisions of the WHSIM system are carried out to the required standard.
• Taking necessary actions and decisions aligned with WHS policy.
• Developing and implementing plans to meet WHS policy objectives and targets.
• Maintaining minimum standards for plant, materials, equipment, and work activities.
• Managing workplace injuries and facilitating an early return to work.
• Conducting workplace risk assessments in consultation with team members.
• Ensuring hazards are controlled according to the hierarchy of control.
• Ensuring personal protective equipment is provided, maintained, and used properly.
• Monitoring contractor WHS performance.
• Taking necessary actions to ensure the integrity of the WHS systems manual.
• Carrying out workplace inspections and ensuring corrective actions are taken

A Chef de Cuisine 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, behaviors, skills, and values that follow:

• Extensive experience as a Chef de Cuisine or in a similar senior culinary role, preferably within the hospitality industry
• Proven track record of developing and executing successful menus that showcase your creativity and culinary skills
• Strong leadership and team management abilities, with the capacity to inspire and develop your team
• Excellent time management and organizational skills to juggle multiple priorities
• Thorough understanding of food safety and hygiene regulations
• Passion for the hospitality industry and a commitment to delivering exceptional guest experience