Director of Culinary (Hilton Singapore Orchard)

at  Hilton

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.

WHAT WILL YOU BE DOING?

As the Director of Culinary, you will be responsible for performing the following tasks to the highest standards:

• Supervise functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall Food and Beverage Department.
• Control and analyze, on an on-going basis, the following:
• Quality levels of production and presentation.
• Guest satisfaction.
• Merchandising and marketing.
• Operating/ payroll / food costs.
• Cleanliness, sanitation, and hygiene.
• Ensure optimum performance in all of the above areas.
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establish and maintain effective employee relations and interdepartmental working relationships.
• Conduct, under the guidance of the Hotel Manager such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling and suspension if necessary to ensure appropriate staffing and productivity. Consults with Human Resource, as appropriate, in performing the above duties.
• Develop formal training plans and conduct on-the-job training sessions for kitchen employees.
• Responsible for the preparation of menus and participates in pricing policy in consultation with the Director of Food and Beverage, Restaurant Manager and Banquet Manager, by taking into consideration the following:
• Local requirements,
• Market needs,
• Competition,
• Trends,
• Recipes,
• Potential costs,
• Availability of Food and Beverage products,
• Merchandising and promotion.
• Works with the Purchasing Manager in determining the minimum and maximum food par stocks. Ensure the completion of the market lists in accordance with Hilton quality and quantity standards. Inspect all perishable food items received for quantity.
• Keeps an up-to-date standard recipe file for all food items, to include:
• Sales history
• Sales mix
• Actual cost
• Par stock
• Production time
• Work closely with Chief Steward to ensure all par level for chinaware, glassware and silverware are maintain.
• Work with Cost Controller to record an inventory document.
• To coordinate with Hotel Manager on sustainability project to ensure clear guideline are in place with other section head and ensuring data are record on LightStay.
• To keep close watch on daily food costs in each outlet and follow up on fluctuations, to co-ordinate with Food and Beverage Controller on costs and potential.
• To work closely with Hotel Manager and General Manager on project related to renovation, ordering and preparation for kitchen operation.

A Director of Culinary 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:

• Experience as Executive Chef within a hotel or restaurant of similar capacity and quality.
• Degree or diploma in Culinary Arts or equivalent
• Possess strong commercial acumen, with experience in increasing profitability.
• Excellent leadership skills and communication skill