**Position Purpose** The Kitchen Chef will be responsible for preparing and presenting high\-quality dishes, ensuring consistent standards of food preparation, and managing kitchen operations to deliver exceptional dining experiences for our guests\. As a key member of the kitchen leadership team, the Kitchen Chef will collaborate with other culinary staff to maintain a smooth, efficient, and organized kitchen environment\. **Duties & Key Responsibilities** Responsible for restaurant food production, including breakfast, room order,dinnerand staff meal\. Prepare menus asrequiredin a timely mannerand strictlyin accordance withthe recipe,standardsand the standard of plating\. Maintain compliance with FSAA requirements in all aspects of hotel operations\. Operate all equipment,appliancesand machines properly\. Maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas\. Activelyparticipatein kitchen meetings tomaintaincontinuous improvement of kitchen operations, achievegoalsandmaintainsmooth communication\. To do takeout work or work outside the kitchen whenrequired\. Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue\. Respond to each request to the satisfaction of the guest\. Active learning andappropriate changewhererequired\. Accept constructive criticism with an open mind\. Follow any new menu changes requested by the Hotel Operations Manager and any working methods for new menus, dailyspecialsand promotions\. Ordering food quantities for the day, maximise the use of food produce toeliminatewaste and obtain the best rate of return\. Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Guest Operations Manager or Hotel Operations Manager if necessary\. Ensure that recipes and costs exist and are updated\. Monitor the quality and quantity of food to ensure the maximum economy of raw materials\. Attend monthly management meetings, operations meetings and organizes departmental meetings Check the quality of food prepared by staff according to the required standards and make necessary adjustments\. Work closely with Hotel Operations Manager todeterminethe menuselectionin regular meetings to satisfy both the guest and the segment\. Master the use of all electrical equipment in the kitchen andobservehow to handle them safely and carefully\. Understand,practiceand promote the team's working methods at all times to achieve the mission andobjectivesand the overall standards of the department\. Ensure that all staff are fully aware of the hotel's fire and life safety/emergency procedures Adopt the hotel's safety policy\. Perform any other reasonable duties and duties as assigned\. Responsible for restaurant food production, including breakfast, room order,dinnerand staff meal\.Prepare menus asrequiredin a timely mannerand strictlyin accordance withthe recipe,standardsand the standard of plating\.Maintain compliance with FSAA requirements in all aspects of hotel operations\.Operate all equipment,appliancesand machines properly\.Maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas\.Activelyparticipatein kitchen meetings tomaintaincontinuous improvement of kitchen operations, achievegoalsandmaintainsmooth communication\.To do takeout work or work outside the kitchen whenrequired\.Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue\.Respond to each request to the satisfaction of the guest\.Active learning andappropriate changewhererequired\.Accept constructive criticism with an open mind\.Follow any new menu changes requested by the Hotel Operations Manager and any working methods for new menus, dailyspecialsand promotions\.Ordering food quantities for the day, maximise the use of food produce toeliminatewaste and obtain the best rate of return\.Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Guest Operations Manager or Hotel Operations Manager if necessary\.Ensure that recipes and costs exist and are updated\.Monitor the quality and quantity of food to ensure the maximum economy of raw materials\.Attend monthly management meetings, operations meetings and organizes departmental meetingsCheck the quality of food prepared by staff according to the required standards and make necessary adjustments\.Work closely with Hotel Operations Manager todeterminethe menuselectionin regular meetings to satisfy both the guest and the segment\.Master the use of all electrical equipment in the kitchen andobservehow to handle them safely and carefully\.Understand,practiceand promote the team's working methods at all times to achieve the mission andobjectivesand the overall standards of the department\.Ensure that all staff are fully aware of the hotel's fire and life safety/emergency proceduresAdopt the hotel's safety policy\.Perform any other reasonable duties and duties as assigned\. **Requirements** High school or equivalent, preferably from a professional culinary school\. 1 to 3 years kitchen management experience in a 4 or 5\-star hotel restaurant or high\-level individual restaurant and 3 years Kitchen Chef experience\. Creative with strong research capability and development spirit and able to execute effectively\. Extensive knowledge of kitchen equipment and able to train staff\. Basic knowledge of computer operation\. Knowledge of food safety systems\. Ability to complete tasks on time in order of priority\. Work well under pressure, able to stay calm and solve problems\. Able to work well independently as well as in a team\. **Qualifications** Bachelor’s degree in hospitality management or related field preferred\. **Job:** _Guest Services, Operations, and Front Office_ **Title:** _Kitchen Chef \- Tru by Hilton Tam Ky City Centre_ **Location:** _null_ **Requisition ID:** _HOT0BEAN_ **EOE/AA/Disabled/Veterans**