Banquet Head Chef
Banquet Head Chef
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Job Description
EOE/AA/Disabled/Veterans
What are we looking for
A Banquet Head Chef 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 attitudebehaviours skills and values that follow:
High School graduate.
5-8 years of Chinese Kitchen experience with a minimum of 2 years as First Wok.
Technical education in hospitality or culinary school preferred.
Up-to-date sanitation classes.
Possess a health certificate.
Knowledgeable in HACCP.
Working experience in similar capacity with international chain hotels.
What will it be like to work for Hilton
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 leisuretravellersthe finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. 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!
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 oftravellerswho stay with us every year a welcome they will never 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 its with Hilton where we never forget the reason were here: to delight our guests Team Members and owners alike.
A Banquet Head Chef assists in cooking and food presentations according to the standards set by the hotel and ensures the smooth operation in the cooking section of the kitchen.
What will I be doing
As the Banquet Head Chef you will be responsible for performing the following tasks to the highest standards:
Responsible for the preparation cooking and presentation of food in the cooking section.
Ensure that all ingredients and equipment are assembled prior to service.
Cook all food items.
Ensure smooth running of the cooking section during operation.
Prepare all food items according to standards set by the Executive Chef.
Ensure proper handling of groceries and perishable food items.
Keep working area stove and equipment clean and in good condition.
Maintain comprehensive product knowledge including ingredients equipment suppliers markets and current trends making recommendations for appropriate adjustments to kitchen operations accordingly.
Participate in the planning and costing for menus.
Ensure that outstanding technical culinary skills are maintained.
Work seamlessly with recipes standards and plating guides.
Maintain all HACCP aspects within hotel operations.
Correct usage of all equipment tools and machines.
Assist in inventory taking.
Knowledgeable about hotels events forecasts and achievements.
Prepare menus as requested.
Work on new dishes for food tasting and photo taking.
Have an open-minded approach to constructive feedback.
Maintain at all timesa professional and positive attitude towards team members and supervisors.
Adhere to established hotel rules and team member handbook ensuring all team members under your supervision do so as well for the department to operate smoothly.
Coordinate organize and participate in all production pertaining to the kitchen.
Check and follow-up on the assembling of ingredients and equipment for the ala carte menu daily menus and seasonal specials maintaining the standards of pre-set recipes portion control and costingat all times.
Bedisciplined and adhere to proper work practices at all timesfor yourself and team members assigned to you.
Maintain good personal hygiene clean uniforms proper sanitation and cleanliness of the workstations and work tools.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the Executive Chef on any issues and take appropriate action.
Follow-up on changes in new recipes or work methods pertaining to new menus daily specials and promotional activities as instructed by the Executive Chef.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Advise new menus and seasonal food concept changes with the help of the Executive Chef.
Select team members who display qualities and attributes reflecting department standards.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Oversee the cleanliness hygiene and maintenance of the kitchen and take the necessary steps to maintain the highest possible standards in this area.
Control monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
Understand practice and promote teamwork to achieve missions goals and overall departmental standards.
Ensure that all team members have a complete understanding of and adhere to the hotels team member rules and regulations.
The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Carry out any other reasonable duties and responsibilities as assigned.
Employment Type
Full-Time
