Chef de Cuisine

Hilton Worldwide, Inc.; George Town; On-site; MYR 30,000 - 60,000; Full time

Job summary

An established industry player in hospitality is seeking a skilled Chef de Cuisine to lead their culinary team in delivering exceptional dining experiences. This role involves managing kitchen operations, ensuring adherence to high standards, and innovating menu offerings. The ideal candidate will have extensive experience in high-end culinary environments, a passion for food quality, and strong leadership skills. Join a dynamic team dedicated to creating memorable moments for guests while maintaining professionalism and hygiene standards in a vibrant kitchen setting.

Qualifications

• 8-10 years as Head of Kitchen in a 4- or 5-star hotel or high-standard restaurant.
• Up-to-date sanitation training and valid health certificate.

Responsibilities

• Manage culinary team and ensure high standards in the kitchen.
• Plan and prepare high-quality food and beverage offerings.
• Control kitchen stations and collaborate for cleanliness.

Skills

Culinary Management

Menu Planning

HACCP Standards

Inventory Management

Team Leadership

Sanitation Training

Education

High School Diploma

Culinary Education

Tools

Kitchen Equipment

Job description

Job Description

Job Number:

HOT0BLB3

Work Location

DoubleTree Penang Miami Beach Batu Ferringhi 11100

Hilton, with thousands of hotels across over 100 countries, offers numerous opportunities to delight guests. Our brands include Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton, and others.

If you believe in the impact of global travel, you might be the right fit for our team. Hilton is committed to delighting guests, team members, and owners alike.

Role Overview: A Chef de Cuisine manages and leads the culinary team to ensure smooth operations and uphold high standards in the hotel’s kitchen.

Key Responsibilities:

• Plan, prepare, and implement high-quality food and beverage offerings, ensuring proper set-ups in all restaurant areas.
• Adhere to recipes, standards, and plating guides.
• Maintain HACCP standards within hotel operations.
• Utilize equipment, tools, and machines appropriately.
• Improve training manuals and SOPs regularly.
• Participate in quality initiatives, team meetings, and communication flow.
• Assist with offsite events and tasks outside the kitchen.
• Conduct inventory checks.
• Stay informed about hotel occupancy, events, and forecasts.
• Prepare menus promptly and develop new dishes for tastings and photos.
• Control kitchen stations and collaborate with stewarding for cleanliness and safety.
• Respond effectively to guest requests and adapt to changes.
• Manage purchasing, control production, and minimize wastage.
• Maintain professionalism and hygiene standards.
• Report issues to the Executive Chef and follow up on recipes, work methods, and equipment maintenance.
• Monitor food quality, costs, and team training to ensure standards and profitability.
• Ensure team members are trained, certified, and adhere to hotel policies.
• Oversee kitchen cleanliness, hygiene, and maintenance.
• Review timesheets and promote teamwork.
• Perform other duties as assigned.

Candidate Profile:

• High school diploma.
• 8-10 years as Head of Kitchen in a 4- or 5-star hotel or high-standard restaurant.
• Basic English skills; proficiency in additional languages preferred.
• Up-to-date sanitation training and valid health certificate.
• Knowledge of HACCP and participation in culinary seminars.
• Experience in international hotel chains; culinary education preferred.

Working at Hilton:

Hilton is a global leader in hospitality, committed to delivering exceptional guest experiences through its diverse brands and dedicated team members. We aim to create memorable experiences worldwide, with our team at the core of our success.