Chinese Banquet Chef

Chinese Banquet Chef

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.

The Chinese Head 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.

The Chinese Head 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.

**What will I be doing?**

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

- Plan, prepare and implement high quality food and beverage products as well as set-ups in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Use all equipment, tools and machines appropriately.
- Focus on constantly improving the training manuals and SOPs.
- Participate 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.
- Work at offsite events when tasked.
- Complete tasks and jobs outside the kitchen areas when requested.
- Assist with inventory taking.
- Knowledgeable of hotel's occupancy, events, forecasts and achievements.
- Prepare menus as per request, in timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to every guests' requests.
- Be receptive to constructive feedback.
- Purchase for and control production.
- Maintain at all times a 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 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.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Be disciplined and adhere to proper work practices at all times for 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 Chef on 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.
- Work closely with the Executive Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
- Exercise maximum control on wastage to achieve optimum profitability.
- Check 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.
- Prepare the necessary work orders for the Engineering department.
- Ensure that recipes and costing are established and updated.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef.
- Advise new menus and seasonal food concept changes with the help of the Executive Chef.
- Liaise with the Executive Chef daily to advice of any challenges and ensure that guests will experience no delays during the service period.
- Check that the quality of food prepared by team members meet the required standar