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. 

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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.  

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The Chinese Banquet Chef is responsible for the operations of the Chinese Kitchen and the delivery of the highest standard of food quality as per hotel standards and procedures. The role ensures that all food in the hotel, whether cooked or uncooked is consistent in terms of quality, taste and presentation.  

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The Chinese Banquet Chef ensures that the preparation of food produces superior meals within budget parameters, resulting in a profitable food operation. This role plans meals, supervises and coordinates the work of Chefs, Cooks and other Kitchen team members. He / she is to be familiar with competitive operations with regards to pricing, quality and merchandising. 

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What will I be doing? 

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As the Chinese Banquet Chef, you will be responsible for performing the following tasks to the highest standards: 

\n\nPlan, prepare and implement high quality food and beverage products as well as set-ups in the restaurant. \nWork seamlessly with recipes, standards and plating guides. \nMaintain all HACCP aspects within the hotel operation.  \nUse all equipment, tools and machines appropriately. \nFocus on constantly improving the training manuals and SOPs. \nParticipate actively in quality initiatives such as the daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. \nWork at offsite events when tasked. \nComplete tasks and jobs outside the kitchen areas when requested. \nAssist with inventory taking. \nKnowledgeable of hotel’s occupancy, events, forecasts and achievements. \nPrepare menus as per request, in timely fashion. \nWork on new dishes for food tastings and photo taking. \nControl stations within the kitchen. \nWork closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. \nEffectively respond to every guests’ requests. \nBe receptive to constructive feedback.  \nPurchase for and control production. \nMaintain at all times a professional and positive attitude towards team members and supervisors.  \nAdhere 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. \nCoordinate, organize and participate in all production pertaining to the kitchen.  \nCheck and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. \nMonitor food quality and quantity to ensure the most economical usage of ingredients. \nBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  \nMaintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  \nBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. \nReport to the Chef on issues and take appropriate action. \nFollow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef. \nWork closely with the Executive Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.  \nExercise maximum control on wastage to achieve optimum profitability. \nCheck all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults and problems to the Executive Chef.  \nPrepare the necessary work orders for the Engineering department. \nEnsure that recipes and costing are established and updated. \nMonitor food quality and quantity to ensure the most economical usage of ingredients. \nAttend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. \nAdvise new menus and seasonal food concept changes with the help of the Executive Chef. \nLiaise with the Executive Chef daily to advice of any challenges and ensure that guests will experience no delays during the service period. \nCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments. \nSelect team members who display qualities and attributes that reflect the department standards. \nManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. \nMonitor overall food operation and ensure that food items are being prepared in a timely and correct manner. \nOversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. \nAttend communication meetings and ensure that all assigned team members receive this communication. \nControl, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. \nWork closely with the Executive Chef, meeting regularly to determine menu selections and specials that are both satisfying to guest and profitable to outlet. \nReview all timesheets to ensure that team members’ work times and meal breaks are accurate.  \nUnderstand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. \nPrepare menus, considering number of guests, market condition popularity of various dishes, recent menus and religious or secular holidays.  \nEnsure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. \nThe Management reserves the right to make changes to this job description at its sole discretion and without advance notice. \nCarry out any other reasonable duties and responsibilities as assigned. \n

What are we looking for? 

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A Chinese 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 attitude, behaviours, skills, and values that follow: 

\n\n\n\tHigh school graduate. \n\tAt least 15 years of Kitchen experience and supervisory level in a 5-star hotel, with a minimum of 10 years as a Chinese Executive Chef. \n\tGood command in English, both verbal and written to meet business needs. \n\tUp to date sanitation classes. \n\tPossess a valid health certificate. \n\tProficient in an additional language. \n\tKnowledgeable in HACCP. \n\tParticipated in additional culinary classes or seminars.  \n\tWork experience in similar capacity with international chain hotels.  \n\tTechnical education in hospitality or culinary school preferred. \n\n\n

 

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What will it be like to work for Hilton? 

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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 travellers the 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!