Hilton Jobs

ヒルトン小田原リゾート&スパ 調理部 西洋料理部門では、ヘッド シェフを募集いたします。ビュッフェレストラン『ブラッセリー　フローラ』、バー&ラウンジ『ザ・ロビーラウンジ』、『宴会料理』部門のスムーズな運営に従事してしていただく管理職ポジションです。

お客様に美味しくお食事を召し上がっていただくことはもちろんですが、安全・衛生管理もとても重要となり、スタンダードを理解、遵守していただきます。

【主な業務内容】

• スタンダードレシピに基づき料理を作る

• 新しいメニューの考案

• 予算管理

• シフト管理、インチャージとしてチームメンバーの業務の割り当て

• 毎日の食材発注、納品を確認する（食材の量・品質も含め）

• 個人的衛生とキッチンの衛生を高いレベルで保つ（指導も含む）

• 食材の管理

• オペレーション機器を安全に使用するようにチームメンバーを指導する

• チームメンバーのスキルトレーニングを行う

• レストラン営業中の料理の確認・補充

• キッチンの清掃、片付け、消毒

上記は主な業務の要約であり、これまでのご経験に応じて活躍いただける幅も広がります。

【求める要件】

応募資格（必須）

• 5年以上の調理経験（ホテルでの経験があれば尚可）　

• マネジメント経験　

• 日常会話の日本語力（日本語が母語でない方）

求める人物像

• ヒルトンのミッションおよびバリューへの共感

• ホスピタリティ業界への興味（業界への関心および働く人々への共感）

• 優先順位をつけて、迅速性をもって行動を起こせる方

• 多様性をもってメンバーとスムーズに協業できる方

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.

What will I be doing?

As the Head Chef, you will be responsible for performing the following tasks to the highest standards:

• Responsible for restaurant production, including breakfast, room order, dinner and staff meal production.
• Plan, prepare and execute high quality dishes and decorations in designated restaurants, strictly in accordance to the recipe, standard and plating standards.
• Maintain compliance with FSAA requirements in all aspects of hotel operations.
• Operate all equipment, appliances and machines properly.
• Attention must be paid to ongoing personnel training and improvement of the standard operating procedures (SOP).
• Actively organize and participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication.
• Do takeout work or work outside the kitchen when required.
• Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue.
• Prepare menus as required in a timely manner.
• Adjust dishes according to market conditions every month.
• Communicate with the Chef about out-of-stock products.
• Adjust the internal position of kitchen with flexibility according to staffs’ standards.
• Work closely with outsourced dishwashers to ensure high quality cleaning and minimum breakage.
• Respond to each request to the satisfaction of the guest.
• Embrace active learning and appropriate change.
• Accept constructive criticism with an open mind.
• Cooperate with purchasing and control product cost.
• Train new employees in the department.
• Review the schedule of the department in advance to reflect the business and quality, greatly affecting guest satisfaction.
• Maintain discipline and proper operations at all times for yourself and the staff under your control.
• Check personal hygiene, neatness of working clothes, neatness and cleanliness of the operating table, and sanitary and cleanliness of appliances.
• Be aware of the dangers of contaminated food and the need for proper inspection and thorough cleaning of refrigerators.
• Ensure that recipes and costs are maintained and updated.
• Select employees with good performance and work attitude as departmental standards.
• Monitoring the quality and quantity of food to ensure maximum economy of raw materials.
• Check the quality of food prepared by staff according to the required standards and make necessary adjustments.
• Monitor the entire food operation and ensure that the food is prepared on time and correctly.
• Responsible for inspecting cleanliness, hygiene and kitchen maintenance, taking the necessary steps to maintain the highest standards in the area of responsibility.
• Attend hotel meetings and be responsible for ensuring that all employees receive this communication to ensure a high level of employee satisfaction.
• Maintain a professional and positive attitude towards colleagues and supervisors, acting in accordance with hotel rules and employee manuals, ensuring good departmental operations.
• Coordinate, organize and participate in the production of all kitchen related products, check and follow ala carte and daily menus, and seasonal specials.
• Maintain the standard, portion size and cost of the pre-set menu at all times.
• Control, monitor and be responsible for achieving the best cost control to achieve the best revenue for each segment and the best guest satisfaction.
• Work closely with the team of Chefs to decide on menu choices in regular meetings to satisfy both guests and all parties.
• Check all schedules to ensure that all staff work and eat on time.
• Conduct kitchen meetings, communicate hotel notices and collect staff feedback to ensure high staff satisfaction.
• Ensure that all staff are fully aware of the hotel's fire and life safety / emergency procedures.
• Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully.
• Able to work well independently as well as in a team.

What are we looking for?

A Head Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High school or equivalent, preferably from a professional culinary school.
• 5 to 7 years of experience in kitchen management, western restaurant in a 4 / 5-star hotel or high-level individual restaurant and 5 years of experience as a Chef.
• Good command of English to meet business needs.
• Possess creative and earnest research and development spirit.
• Able to provide training, lead the team, motivate the team with the right attitude and pursue excellence.
• Extensive knowledge of kitchen equipment and ability to train staff.
• Basic knowledge of computer operation.
• Knowledge of food safety systems.
• Able to complete tasks on time in order of priority.
• Work well under pressure, able to stay calm and solve problems.
• Able to consume all products and ingredients reasonably.
• Able to accurately design and follow recipes.
• Able to attend additional kitchen classes or seminars.

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. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Job: Culinary

Title: ヘッドシェフ　西洋料理部門【ヒルトン小田原リゾート&スパ】

Location: null

Requisition ID: HOT0APRJ

EOE/AA/Disabled/Veterans