Wok 1 (Chinese Restaurant)

7 months ago

Kuala Lumpur, Malaysia Hilton Full time

Wok 1 (Chinese Restaurant)

The Wok 1 is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards.

**What will I be doing?**
- To maintain a high customer service focus by approaching your job with the customers always in mind.
- To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
- To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
- To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
- To maintain high team focusby showing co-operation and support to colleagues in the pursuit of team goals.
- To maintain a kitchen environment that promotes flair, creativity andconsistencyin the quality of food taste and presentation.
- To ensure that all Food Safety Systempolices, and guidelines are followed and implemented.
- Closely monitor food requirementsin the outlet ensuring all incoming food items are of correct quality, quantity and are received and transported to outlets as per FSS requirements.
- To develop and builda solid and stable team environment and to coach and develop all subordinates.
- To maintain the budgeted costs without effecting the operation or set standards.
- To assist in general food production work where required.
- To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
- To effectively manage the performance of employees, ensuring that policies and procedures are observed and adhered to consistently.
- To liaise closely with the Executive Chinese Chef or direct superior, ensuring food quality and preparation techniques are of the highest standard.
- To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
- Food Safety and Hygiene: The implementation of the Food Safety System (FSS), to ensure that all policies and guide lines are implemented, trained, monitored and followed.
- To follow, train and monitor Hiltons Fire & Safety procedures.
- To conduct regular communication meetings and training sessions to ensure that skills and knowledge remain at an optimum.

**What are we looking for?**

A Wok 1 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:

- Strong Chef de Partie or previous Junior Sous Chef 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

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

- Relevant qualifications for role
- Ability to work a variety of shifts including weekends, days, afternoons and evenings

**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 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

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