Banquet Head Chef

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Position: Banquet Head Chef (Hilton Brands)
Location: Doubletree by Hilton, Surabaya, Indonesia
Schedule: Full-time
Employment type: Full-time
Job function: Management and Manufacturing
Industry: Hospitality

The Banquet Head Chef assists in cooking and food presentations according to the standards set by the hotel and ensures the smooth operation in the cooking section of the kitchen.

• Preparation, cooking and presentation of food in the cooking section.
• Ensuring all ingredients and equipment are assembled prior to service.
• Cooking all food items.
• Maintaining smooth running of the cooking section during operation.
• Preparing all food items according to standards set by the Executive Chef.
• Ensuring proper handling of groceries and perishable food items.
• Keeping working area, stove and equipment clean and in good condition.
• Maintaining comprehensive product knowledge about ingredients, equipment, suppliers, markets and current trends, and making recommendations for kitchen operations.
• Participating in the planning and costing for menus.
• Maintaining outstanding technical culinary skills.
• Working seamlessly with recipes, standards and plating guides.
• Maintaining all HACCP aspects within hotel operations.
• Using all equipment, tools and machines correctly.
• Assisting in inventory taking.
• Being knowledgeable about the hotel’s events, forecasts and achievements.
• Preparing menus as requested.
• Working on new dishes for food tasting and photo taking.
• Maintaining an open-minded approach to constructive feedback.
• Maintaining a professional and positive attitude toward team members and supervisors.
• Adhering to established hotel rules and the team member handbook, ensuring all team members under your supervision do the same.
• Coordinating, organizing and participating in all production pertaining to the kitchen.
• Checking and following up on the assembling of ingredients and equipment for the a la carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing.
• Being disciplined and adhering to proper work practices for yourself and team members assigned to you.
• Maintaining good personal hygiene, clean uniforms, proper sanitation, and cleanliness of workstations and tools.
• Being aware of the dangers of contaminated food and ensuring ingredients in refrigerators are checked and replaced appropriately.
• Reporting to the Executive Chef on any issues and taking appropriate action.
• Following up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed.
• Monitoring food quality and quantity to ensure economical usage of ingredients.
• Advising on new menus and seasonal food concept changes with the help of the Executive Chef.
• Selecting team members who display qualities and attributes reflecting department standards.
• Monitoring overall food operation and ensuring that food items are being prepared in a timely and correct manner.
• Overseeing the cleanliness, hygiene and maintenance of the kitchen and taking necessary steps to maintain highest standards.
• Controlling, monitoring and being responsible for food costs to yield maximum profit and guest satisfaction.
• Understanding, practicing and promoting teamwork to achieve missions, goals, and overall departmental standards.
• Ensuring that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• Carrying out any other reasonable duties and responsibilities as assigned.

• High School graduate.
• 5-8 years of Chinese Kitchen experience, with a minimum of 2 years as First Wok.
• Technical education in hospitality or culinary school preferred.
• Up-to-date sanitation classes.
• Possess a health certificate.
• Knowledgeable in HACCP.
• Working experience in similar capacity with international chain hotels.