Banquet Head Chef

Job Description - Banquet Head Chef ()

Job Description

Banquet Head Chef ()

Doubletree by Hilton - Surabaya, Indonesia Jalan Tunjungan No. 12 Surabaya TBC

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, Double Tree, 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.

• A responsible for the preparation, cooking and presentation of food in the cooking section.
• Ensure that all ingredients and equipment are assembled prior to service.
• Cook all food items.
• Ensure smooth running of the cooking section during operation.
• Prepare all food items according to standards set by the Executive Chef.
• Ensure proper handling of groceries and perishable food items.
• Keep working area, stove and equipment clean and in good condition.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends, making recommendations for appropriate adjustments to kitchen operations accordingly.
• Participate in the planning and costing for menus.
• Ensure that outstanding technical culinary skills are maintained.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within hotel operations.
• Correct usage of all equipment, tools and machines.
• Assist in inventory taking.
• Knowledgeable about hotel’s events, forecasts and achievements.
• Prepare menus as requested.
• Work on new dishes for food tasting and photo taking.
• Have an open‑minded approach to constructive feedback.
• 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 assembling of ingredients and equipment for the ala‑carte menu, daily menus and seasonal specials, maintaining the standards of pre‑set recipes, portion control and costing at all times.
• 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 Executive Chef on any 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.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Advise new menus and seasonal food concept changes with the help of the Executive Chef.
• Select team members who display qualities and attributes reflecting department standards.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and take the necessary steps to maintain the highest possible standards in this area.
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job…