Dim Sum Chef - Kuala Lumpur, Malaysia - Hilton

Hilton

Verified Company

Kuala Lumpur, Malaysia

1 week ago

Posted by:

Siti Tan

beBee Recruiter

Description

Dim Sum Chef

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, DoubleTree, 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.

The Dim Sum Chef is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards.

What will I be doing?
As the Dim Sum Chef, you will be responsible for performing the following tasks to the highest standards:1) To maintain a high customer service focus by approaching your job with the customers always in mind.

2) To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

3) To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.

4) To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.

5) To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.

6) To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.

7) To ensure that all Food Safety Systempolices and guidelines are followed and implemented.

8) Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received and transported to outlets as per FSS requirements.

9) To develop and build a solid and stable team environment and to coach and develop all subordinates.

10) To maintain the budgeted costs without effecting the operation or set standards.

What will I be doing?
As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:

Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
Work seamlessly with recipes, standards and plating guides.
Maintain all HACCP aspects within the hotel operation.
Use appropriately all equipment, tools and machines.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
Work on offsite events when requested.
Complete tasks and jobs outside of the kitchen area.
Assist in inventory taking.
Knowledgeable of hotel's occupancy, events, forecasts and achievements.
Prepare menus as requested, in a timely fashion.
Work on new dishes for food tastings and photo taking.
Control stations within the kitchen.
Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Effectively respond to guests' requests.
Learn and adapt to changes.
Be receptive to constructive feedback.
Purchase for and control production.
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 followup on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of preset 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.
Followup on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
Work closely with the Executive Sous Chef in determining the quantity of food items and ingred