Chef de Cuisine

A Chef de Cuisine is responsible for leading the culinary production of a designated kitchen in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.

What will I be doing?

As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
• Perform general management duties including, but not limited to, systems management, report generation, department management and meeting participation and facilitation
• Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices
• Create and implement new menus and individual food items
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward
• Recruit, interview and train team members
• Small, hands-on operation
• Heavy focus on Breakfast meal period
• Weekly payroll and scheduling
• Ability to develop recipe cards and plating guidelines to train staff
• Weekly food ordering
• Monthly food inventory
• Ability to work independently
• Strong customer service attitude
• https://jobs.hilton.com/apac/en/job/HOT0BW1I/Chef-de-Cuisine-DoubleTree-by-Hilton-Boston-Bayside