Job Opportunities in France
September 21, 2024
Hilton
Vaitape
OTHER
Chef de Cuisine
Chef de Cuisine
Responsible for the proper functioning of all hotel kitchens, including, exhaustively, breakfast service, room service, the Iriatai Signature restaurant, the Iriatai bar restaurant, and the cafeteria, in accordance with current standards and set objectives regarding productivity and cost of goods while maintaining excellent food quality for maximum customer satisfaction and continuous improvement of revenue from sales outlets. Implementing and monitoring the HACCP program, SOPs, LSOPs, and Policies and Procedures will be the main tasks.**
A Chef de Cuisine serving Hilton Brand hotels 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:
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
Missions:
- Plan, control, and/or creatively develop menus, cards, and suggestions.
- Detail recipes, list ingredients to assess food cost before printing menus. Establish technical and nominative sheets for dishes in collaboration with the Sous-Chef and Executive Chef.
- Evaluate food consumption and ingredient needs to fulfill customer orders as well as restaurant needs for staff.
- Prepare and oversee the preparation of flavorful dishes within reasonable timeframes requested by customers while adhering to hygiene standards required by law.
- Minimize food waste, maintain minimum stock levels, and comply with the legal use of leftovers.
- Collaborate with the Purchasing Department to select suppliers for foodstuffs and kitchen equipment.
- Oversee the delivery of perishable goods and monitor product quality.
- Ensure proper presentation and personal hygiene of staff and adherence to tools of the trade.
- Effectively distribute and direct staff tasks for maximum customer satisfaction.
- Ensure all orders meet the company's quality standards: appealing and fresh garnishing and presentation, consistency, succulence, and appropriate temperatures, etc.
- Participate in the implementation of promotions to maximize sales.
- Engage in recruitment and selection of staff under their hierarchical responsibility.
- Establish work schedules based on expected workload.
- Complete attendance sheets, leave request forms, and other administrative documents in accordance with establishment procedures.
- Assess performance of supervised staff according to current procedures.
- Responsible for "on-the-job" training and adherence to kitchen and company standards for all staff, and monitor the continuous development of their performance.
- Uphold and enforce exemplary discipline across all sections.
- Adhere to and enforce preventive measures to avoid accidents.
- Comply with hygiene standards in accordance with local legislation.
- Set up cleaning schedules, conduct daily and weekly inspections of all kitchens formally, and ensure follow-up.
- Ensure perfect collaboration with other departments.
- Keep staff informed of objectives set by Management and the Company and enforce compliance with procedures and standards related to their area of activity.
- Hold departmental meetings.
- Participate in the ongoing energy-saving program.
- Must adhere to hotel procedures in the event of a fire alarm or evacuation, follow internal regulations, and comply with Hilton standards.
- Maintain personal appearance, hygiene, and a standard weight level, ensuring kitchen staff adhere to Company standards (clean uniforms, appropriate footwear, always well-groomed, etc.).
- Perform any other tasks assigned by the Executive Chef.
Qualifications, Skills, and Knowledge:
What are we looking for?
- Must know and adhere to hotel safety measures and internal regulations.
- Maintain personal appearance (clean and presentable attire, appropriate shoes, always well-groomed).
- Attend to personal health and hygiene.
- Perform any tasks assigned by a superior or the General Manager.
A Chef de Cuisine serving Hilton Brand hotels 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:
- Strong Sous Chef or previous Chef de Cuisine Experience
- Approaches food in a creative way
- Strong supervisory skills
- Positive attitude
- Good communication skills
- Committed to delivering a high level of customer service
- Excellent grooming standards
- Excellent planning and organising skills
- Willingness to learn
- Relevant qualifications for role
- Ability to work a variety of shifts including weekends, days, afternoons and evenings
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
We regret to inform you that this job opportunity is no longer available
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