Chef de Cuisine

at  Hilton Garden Inn Hotel

ABOUT THE ROLE

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