Chef de Cuisine

at  Hilton

Chef de Cuisine
The Chef de Cuisine is responsible for supporting the Executive Chef in managing the daily operations of the kitchen. This role includes overseeing the kitchen brigade’s performance, ensuring excellent guest and Team Member experiences, managing food costs, and supervising all kitchen areas, including the hot line, cold line, pastry, second shift, dish, expo, and administrative duties.

ADDITIONAL ESSENTIAL REQUIREMENTS:

The 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, behaviours, skills, and values that follow:

• Previous experience as a Sous Chef or Chef de Cuisine
• Creative approach to food preparation
• Strong supervisory and leadership skills.
• Effective interpersonal and communication skills.
• Commitment to delivering high quality food and exceptional customer service.
• Excellent grooming standards.
• Excellent planning, organizing, and problem-solving skills.
• Ability to work various shifts, including weekends, days, afternoons, and evenings.

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

• Proficiency with MS Office
• Experience with scheduling, payroll, and budgeting.
• Previous experience working in a union environment.

SUMMARY OF RESPONSIBILITIES:

• Provide strong leadership to the kitchen staff, creating a positive and collaborative work environment.
• Work alongside the Executive Sous Chef to delegate tasks, manage work schedules, and ensure a smooth workflow.
• Collaborate with the Executive Chef to implement kitchen policies, procedures, and staff training.
• Train and mentor kitchen staff, ensuring continuous skill development.
• Work with the Executive Sous Chef to develop training programs and workshops.
• Identify areas for improvement in staff performance and implement necessary training.
• Maintain consistency in the quality of dishes.
• Design and create innovative, high-quality menus that align with the hotel’s culinary standards.
• Ensure menu coherence and complementarity across all outlets in collaboration with the Executive Chef and Executive Sous Chef.
• Conduct regular tastings and inspections to ensure consistency in dish quality.
• Monitor inventory levels, coordinate with the purchasing department, and manage kitchen expenses, including food and labor costs.
• Work with other departments (front-of-house, event planning, and purchasing) to ensure seamless operations.
• Align kitchen activities with the overall vision and goals of the hotel, in collaboration with the Executive Chef and Executive Sous Chef.
• Ensure compliance with food hygiene and health and safety standards.

The 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, behaviours, skills, and values that follow:

• Previous experience as a Sous Chef or Chef de Cuisine
• Creative approach to food preparation
• Strong supervisory and leadership skills.
• Effective interpersonal and communication skills.
• Commitment to delivering high quality food and exceptional customer service.
• Excellent grooming standards.
• Excellent planning, organizing, and problem-solving skills.
• Ability to work various shifts, including weekends, days, afternoons, and evenings