Chef de Cuisine - YU Restaurant

Job Description Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Responsibilities Here's what you'll do during a typical day: • Manage all aspects of the kitchen including operational, quality and administrative functions. • Creates and designing innovative menus that reflect the hotel's culinary style and cater to the preferences of guests. • Overseeing kitchen operations including staffing, scheduling, training, and performance management. • Give recommendation and menu changes to the Executive Sous Chef. • Managing food inventory to minimize waste and control costs. This includes monitoring food supplies, controlling portion sizes and implementing cost-saving measures without compromising quality. • Ensures spoilage/waste are kept to a minimum by ordering and utilizing proper quantities and rotating products. • Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same. • Ensuring compliance with food safety regulations and maintaining a clean and hygienic kitchen environment. This involves implementing proper sanitation practices, training staff on food safety procedures and conducting regular inspections ensuring all areas are compliant with audit requirement. • Comply with hotel security and fire regulations and all health legislation. • Report maintenance, hygiene and hazard issues. • Collaborating with other departments, such as the hotel's marketing and events teams, to create unique dining experiences and special events. This may involve designing themed menus or participating in food-related promotions. • Prioritizing guest satisfaction by actively seeking feedback, addressing complaints and making adjustments to the menu or service as needed. • Mentoring and developing kitchen Team Members to help them grow professionally and excel in their roles. This includes providing training opportunities, offering constructive feedback, and fostering a positive work environment. • Keeping up-to-date of the latest culinary trends, techniques and ingredients to continuously innovate and elevate the hotel's dining offerings. Qualifications What It Takes to Make the Stay Required Qualifications The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job. • Minimum 10 years knowledge Specializing in Chinese cuisine, at a High Level Luxury restaurant. • Five or more years relevant experience as Chef De Cuisine in a luxury hotel. • Ideally have a Michelin star background. • Skilled in creating, preparing/producing of menu • Strong Supervisory/Management skills required. • Excellent oral and written communication skills required. • Committed to delivering a high level of customer service • Excellent grooming standards • Excellent planning and organizing skills • Food hygiene and HACCP certificate. • All selected candidates are required to undergo a food trial in our kitchen At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact. About Us Join an Award-Winning Workplace Culture At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality. Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel. Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical. Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work. Show more Show less

Minimum 10 years knowledge specializing in Chinese cuisine at a High Level Luxury restaurant. Five or more years relevant experience as Chef De Cuisine in a luxury hotel. Ideally have a Michelin star background. Skilled in creating, preparing/producing of menu. Strong Supervisory/Management skills required. Excellent oral and written communication skills required. Committed to delivering a high level of customer service. Excellent grooming standards. Excellent planning and organizing skills. Food hygiene and HACCP certificate. All selected candidates are required to undergo a food trial in our kitchen.

Manage all aspects of the kitchen including operational, quality and administrative functions. Create and design innovative menus that reflect the hotel's culinary style and cater to the preferences of guests. Overseeing kitchen operations including staffing, scheduling, training, and performance management. Give recommendations and menu changes to the Executive Sous Chef. Managing food inventory to minimize waste and control costs, including monitoring food supplies, controlling portion sizes and implementing cost-saving measures without compromising quality. Ensure spoilage/waste is kept to a minimum by ordering and utilizing proper quantities and rotating products. Maintain adequate supply of all prepared products on hand and ensure proper storage and refrigeration. Ensure compliance with food safety regulations and maintain a clean and hygienic kitchen environment, including sanitation training and regular inspections for audits. Comply with hotel security and fire regulations and all health legislation. Report maintenance, hygiene and hazard issues. Collaborate with other departments (marketing and events) to create unique dining experiences and special events. Prioritize guest satisfaction by seeking feedback and adjusting menu or service as needed. Mentor and develop kitchen team members, providing training opportunities and constructive feedback. Stay up-to-date with latest culinary trends to continuously innovate and elevate dining offerings.