Japanese Chef de Cuisine (Pre-Opening) - Conrad Kuala Lumpur

Overview

Japanese Chef de Cuisine (Pre-Opening) - Conrad Kuala Lumpur (Job Number HOT0BZJX)

Work Location : Conrad Kuala Lumpur, 26 Jalan Sultan Ismail Kuala Lumpur 50350

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. Hilton brands include Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and more. We are seeking a Chef de Cuisine to lead the kitchen team, ensuring smooth culinary operations and maintaining high standards in the hotel kitchen.

What will I be doing?

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas of the restaurant.
• Work with recipes, standards and plating guides; maintain HACCP standards within the hotel operation.
• Use appropriate equipment, tools and machines; focus on improving training manuals and SOPs.
• Participate in quality initiatives such as daily chef briefings and monthly team meetings to continually improve the culinary operation, meet targets and maintain communication.
• Work on offsite events when requested and complete tasks outside the kitchen area; assist in inventory taking.
• Be knowledgeable of hotel occupancy, events, forecasts and achievements; prepare menus as requested in a timely fashion.
• Develop new dishes for tastings and photography; control kitchen stations; collaborate with the stewarding department to ensure cleanliness and minimize losses.
• Respond effectively to guest requests; adapt to changes; be receptive to constructive feedback.
• Purchase for and control production; maintain a professional and positive attitude toward team members and supervisors.
• Adhere to hotel rules and handbook; coordinate and participate in all kitchen production; ensure adherence to pre-set recipes, portion control and costing.
• Maintain discipline and proper work practices; ensure personal hygiene and cleanliness of workstations and tools.
• Check for contamination risks and ensure ingredients in refrigerators are checked and replaced appropriately; report issues to the Executive Chef.
• Follow changes in new recipes or methods for new menus, daily specials, and promotions as instructed by the Executive Sous Chef; work with the Executive Sous Chef to determine daily production needs.
• Exercise maximum control on wastage to optimize profitability; check and report faults for equipment; prepare work orders for Engineering; ensure recipes and costings are updated.
• Monitor food quality and quantity for economical use of ingredients; review timesheets to ensure accurate work times and breaks; promote teamwork and adherence to policies.
• Train team members on equipment usage; ensure all staff are certified in their positions before taking charge of an area.
• Maintain cleanliness, hygiene and maintenance of the kitchen to uphold high standards.
• Understand and promote the hotel’s rules and regulations across the team.

What are we looking for?

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. Hilton offers exceptional guest experiences across its global brands, and our Team Members are at the heart of it all.

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