Dim Sum Chef

Hilton isn’t just a place to work. 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.

And, we strongly believe that our Team Members are more than just “employees”.

Thrive at Hilton embraces our diversity and provides a way of living, helping our Team Members build a strong foundation for health and well-being, seeking lifelong learning and mindful leadership, dreaming and connecting with a Purpose , and creating the most optimal work experience for them as an individual.

Go Hilton , our leisure travel discount programme, is designed exclusively to ensure that our Team Members get to experience the same Hilton Hospitality when they are travelling at a discounted rate. Eligible Team Members and their authorized family and friends can take advantage of special room rates and other perks.

Join us now and enjoy the Hilton experience for yourself.

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 System polices 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.

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

1. For direct supervision of the following employees:

• Chef De Parties
• Commis 1 & 2

1. To assess and monitor cleanliness on a daily basis, liaising with the Chief Steward and Chief Engineer to ensure all equipment remains clean and in good working order.
2. To assist in general food production work where required.

To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.