Live opening · Posted 8 days ago
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Description supplied by the original job listing.
A restaurant chef organises and participates in the daily operation of the restaurant kitchen area. Manages restaurant cooks and stations to provide exceptional quality and presentation outlet menu items. Maintains sanitation, staff training, and stations to restaurant standards.
Required Qualifications and Certificates:
Excellent oral and written communication skills in English, Spanish, Dutch and Papiamento.
Education: Secondary Vocational (Educación Profesional Intermedio) or equivalent
Licence/Certificates: Health Card (DVG)
Years of related experience: 3-5
Years of supervisory experience: 3
Supervisory experience type: Requiered
Proficient in use of Microsoft Office.
What are we looking for?
A restaurant 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:
Previous experience in a similar role
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
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
Organises and maintains work areas and cooler and pantry storage for the restaurant.
Familiar with and enforces food safety and health guidelines.
Provides input for creation of restaurant and bar menus.
Completes daily food production sheets and other reports.
Checks all stations to ensure proper setup, cleaning, and stocking to forecasted business and takes them down before, during, and after each shift.
Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage.
Inspects ingredients upon delivery and before use to ensure quality.
Organises frequent cleaning and sanitation of work areas, coolers, and pantry storage.
Clean and sanitise kitchen equipment; report malfunctioning equipment to Engineering.
Manages kitchen staff.
Relays feedback of restaurant employees to department manager.
Trains kitchen staff.
Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes.
Works with the executive chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage.
Conducts interviews with potential hires upon request.
Prepares and inspects food to maintain quality standards.
Inspect orders to ensure the temperature, quality, presentation, and portion size meet restaurant standards.
Assists in cutting meat, preparing food and stocking restaurant workstations.
Shares food and beverage complaints with the executive chef and works to resolve them.
Participates in vendor and outlet food tastings.
Works with other departments to efficiently operate the restaurant kitchen.
Maintains current and seasonal recipes for menu items.
Aware and informed about hotel events which impact restaurant and food inventory.
Reports special requests, food spoilage, and other restaurant kitchen concerns to the executive chef.
Work arrangement
No
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