An Executive Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Executive Sous Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, control, checks and supervises the Pastry Kitchen and Bakery as assigned by the Executive Chef. He / she will assume the responsibility for the on the job training function. What will I be doing As the Executive Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Supervise and ensure that cooks follow standard recipes and methods of preparation. Immediately inform the Executive Sous Chef and Executive Chef of bad products. Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef. Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage. Work closely with the Executive Sous Chef on the development of food control procedures. Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets. Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions. Liaise with the Banquet department and Outlet Manager on guests comments, following up with necessary action. Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food. Plan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines Focus on constantly improving the 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 at off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. 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. 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 ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? An Executive Pastry 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,

As a Food and Beverage Associate, you are responsible for working in all areas of Food and Beverage as needed to deliver an excellent Guest and Member experience. A Food and Beverage Associate will also be required to take and deliver customer orders and work to achieve departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: Able to work in all areas of Food and Beverage including Bar, Restaurant, Room Service and Conference and Events Welcome guests in a polite and friendly manner Take and deliver customer orders, consistently demonstrating high levels of customer service Prepare set ups for tables and/or rooms Follow cash handling procedures Manage guest queries in a timely and efficient manner Up-sell with latest departmental incentives Ensure compliance of brand standards Strive to achieve departmental targets Ensure cleanliness of work areas Comply with hotel security, fire regulations and all health and safety legislation Comply with local licensing laws Be environmentally aware Assist other departments wherever necessary and maintain good working relationships What are we looking for? A Food and Beverage Associate 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 attit

As Receiving Assistant, you will accept and control all incoming deliveries, maintaining an optimal goods inventory, correct storage and issue of goods. Specifically, you will be responsible for performing the following tasks to the highest standards: Acceptance and close control of all incoming goods in respect of volume and quantity Enter all internal goods movements into the computer system daily Carry out monthly inventories with Controlling Responsible for acceptance and rough checks on all items entering the hotel by volume and quality Issue immediate complaints Ensure that all articles reach their place of destination immediately Ensure orderly acceptance and passing on of events material and its return from the ramp Loan and empties return from the warehouse carried out independently Ensure tidiness and cleanliness in area of responsibility What are we looking for? A Receiving Assistant 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, beh

What will I be doing As the Guest Relationship Officer, you will be responsible for performing the following tasks to the highest standards: Be the brand ambassador of the hotel, providing a positive first impression while guests walk-in to the hotel. Greet all guests in the lobby and lobby lounge, answer their queries, give suggestions, escort them to the Front Desk, Food Beverage outlets, and the Club Lounge. Anticipate guest needs and handle guest inquiries in a helpful and attentive manner. Get maximum feedback from guests on all areas of the hotel, maintaining key responsibilities for the guest response process set-up in the hotel and in achieving the targets set for the Guest Satisfaction Survey. Welcome all guests in a polite and friendly manner. Be helpful, empathetic and polite to all guests. Delight guests through friendly and proficient service, ensuring repeat business through personalized, efficient service. In-depth understanding of each level of the Hilton Honors reward program, ensuring that all associates are updated regularly on the benefits for each program. Ensure that every guest who is a Hilton Honors member is enrolled in the Hilton Honors reward program when they check-in and that all associates are to be trained on this and practice this meticulously. Ensure that all guest comments are passed on to the centralized guest response area and are updated in all necessary guest history databases. Knowledgeable on all facts on hotel products, including room types, room rates, relative features and facilities, Food Beverage outlets and the Club Lounge. Develop a close and harmonious working relationship with all the other departments in the hotel. Have complete knowledge of Hilton hotel SOPs and local policies. Report to work on time with proper uniform, including your nametag, complying with the standards of the hotel on personal appearance and setting an example to be followed. Develop knowledge about frequent guests, their special requests and needs. Be familiar with cultural differences in order to meet all different customer needs. Complete all shift duties as outlined on the shift checklist prior to the end of your shift. Ensure completion of all tasks for the shift and handover to the next shift without missing out on any guest related requests. Ensure that all logbooks, handovers and checklists are well maintained. Actively seek for customer feedback, handling their requests and complaints. Suggest alternatives to meet customer needs in terms of product features and benefits. Offer information and services where appropriate. Inspect VIP guest rooms prior to guests arrival. Lead by example on aspects of courtesy, helpfulness and grooming / overall presentation. Maintain company sanitation standards in the department. Maintain guest satisfaction and ensure repeat business through personalised and efficient service, ensuring that all customers leave satisfied. Conduct site inspections as and when required by the Management. Thank customers and invite our guests to return. Carry out requests as directed by the Management. Maintain good communication with other hotel departments to assist with guests needs. What are we looking for? A Guest Relationship Officer 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 attit

The Senior Sales Manager assists the Director of Sales in leading and supervising the Sales Team. He / she oversees and directs all aspects of the negotiation and coordination process as well as the successful handling of Corporate / FIT / M.I.C.E. / Social / Tour Travel events as assigned. This role leads the Sales team to ensure smooth operation of the department to maximize business opportunities and deliver the highest service standards. What will I be doing As the Senior Sales Manager, you will be responsible for performing the following tasks to the highest standards: Complete the relevant Hilton University courses promptly and pass the tests. Be familiar with hotel product knowledge and related activities. Responsible for the promotion and sales of all products of the hotel, including but not limited to rooms, catering, banquets, etc. Complete sales targets and related tasks set by the hotel. Develop sales plans and obtain approval from the Director of Sales or Commercial Director, maintaining and developing customers in the region or industry according to the plan. Understand customer needs through telephone sales, face-to-face visits and other forms, achieving sales. Produce quotations efficiently, send contracts to customers and follow-up promptly. Show clients around the hotel. Operate the hotel reservation system to book rooms, banquet venues, etc. Send the team s work order promptly and ensure that the relevant departments receive relevant information. Establish a good relationship with customers, maintaining the update of customer information and promptly report customer needs and feedback to the hotel. Recommend other hotel chains within the group to clients. Proactively collect market and industry information to share with other members of the Sales team to capture business opportunities and ultimately convert to business confirmations. Understand and be familiar with all product information of competitors, including key customers and their output, hotel rooms, catering, conference related promotion information, and promptly feedback the information to the Commercial Director / Director of Sales / Senior Sales Manager. Welcome key customers, team leaders and VIPs to the hotel when they arrive. Ensure effective communication between the Sales team and the hotel Operations team through regular meetings and assist the Banquet Sales or Operations department to follow-up on events occurring during the banquet or meeting. Handle guest feedback or complaints. Maximize sales at all times and effectively forecast team and banquet revenue. Provide necessary supervision and guidance to the Sales Director or sales representative as needed in developing team quotes or contracts. Actively participate in the development of marketing plans and collaborate to achieve budgets. Assist the Director of Sales to allocate daily work effectively according to the Sales team structure. Coach the Sales team to always ensure that quality services and products are delivered to customers. Lead the Sales team to achieve departmental goals. Chair and attend meetings as needed. Assist the Director of Sales in recruiting, selecting and training employees to maintain team vitality and stability. Conscientiously perform assigned tasks and special tasks. The department reserves the right to change or supplement the job description if necessary. What are we looking for? A Senior Sales Manager 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, b

As a Security Supervisor, you are responsible for the safety and security of all Guests, Team Members and contractors, and visitors while at the hotel. A Security Supervisor is also responsible for the safety and security of the hotel premises and the oversight of the Security Team. Specifically, the Security Supervisor will perform the following tasks at the highest level of service: Constant vigilance of hotel operations and premises Maintain all documents and key systems to legal and Company requirements Recommend improvements in surveillance, security, and fire systems Review, quickly and thoroughly, any incidents with the intention of preventing re-occurrences Train and supervise the Security Team, organize work schedules, and ensure all policies are followed Conduct regular briefings with the Security Team What are we looking for? A Security Supervisor 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, ski

The Assistant Manager - Credit supports the overall strategic management of the credit section by establishing effective working relationships with colleagues, in particular the Director of Business Development, Director of Sales, Revenue Manager, Director of Banquet Conference Sales and Accounts Receivable team. This role will convert the entire hotel s revenue into collected cash within the shortest agreed timescale through managing the credit control in a diligent and professional way. What will I be doing As the Assistant Manager - Credit, you will be responsible for performing the following tasks to the highest standards: Conduct credit investigations so that an intelligent informed decision of a customer s credit worthiness, character and ability to pay may be ascertained to justify extension of credit. Ensure the collection of accounts receivable is kept current and follow up closely on aged accounts. Maintain good relations with hotel customers including but not limited to wholesalers, corporate clients, hotel guests, travel agents, tour operators, function organizers, airlines, government, etc. Review supporting documents to verify the accuracy of the balance of receivables. If full recovery of arrears is still not received after the timely provision for bad debts, ensure the cancellation of non-recovery account follows Hilton approval process. Report immediately any unfavourable information received affecting a customer s credit standing so that appropriate action may be taken. Report directly to the General Manager and / or Director of Finance on all matters affecting credit and collection. Ensure all credit application forms are approved and updated annually. Supervise the activities of the Credit staff in order to achieve an efficient and effective performance of each individual s duties and responsibilities. Ensure monthly closing is completed in a timely and accurate manner and that the vouchers are booked into the correct account. Work closely with the Accounts Receivable Supervisor and / or Clerk to follow up on overdue accounts. Ensure that all collection calls have been made on a timely basis, documented in writing and followed up on a monthly basis. Schedule credit meetings at least once a month. Ensure that the number of debtor days outstanding is within the acceptable range as stipulated in the policies and procedures manual. Ensure that the month end processes are completed in a timely and accurate manner. Prepare all supporting documentation for monthly allowances and monthly journal vouchers relating to the Receivables ledger. Ensure the timely and accurate entry of all credits to the various accounts. Ensure monthly closing is completed in a timely and accurate manner and that the vouchers are booked into the correct account. Pro-actively follow up on any outstanding accounts to ensure the hotel is protected from loss. Prepare all necessary reports pertaining to accounts receivable. Alert sister hotels on bad debt accounts information to avoid losses might be incurred in other sister hotels. Process and control all sundry payments made by credit card. Maintain an adequate and up to date filing system. What are we looking for? An Finance Executive - Credit 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 atti

As an Airport Representative you will assist guests in various requests and enquiries such as transportation, hotel accommodation and other information or assistance that they may require. Specifically, you will be responsible for performing the following tasks to the highest standards: Ensure brand service standards are consistently practiced by all team members Ensure that courteous, prompt and efficient service is given to all guests Ensure that all arrival guests with flight details are paged and assisted with luggage and transportation Ensure to be neatly groomed and well attired at all times whilst on duty Report to Airport Executive prior to leaving for the airport to obtain necessary reports and highlights of the day Meet and greet guests with the limousine, assist with luggage, and the hotels airport representative to inform of guests arrival To bide fond farewell and thank them for staying with us Participate in departmental meetings with all Front Office team Ensure that standards and procedures are set and understood Sell the hotel outlets as much as possible Ensure that Airport Executive and Duty Manager are kept informed of all developments and guest feedback Ensure that consistently high standards of presentation are maintained for both department and Team Members Ensure that a high standard of guest relations and service within the airport-reps is consistently maintained Coordinate all limousine bookings as per policy Continuous communication with Duty Manager to ensure seamless check-in and procedures for guests To actively promote the benefits of Hilton HHonors to all guests and patrons of the Hotel, adopting a proactive sales attitude Must know all Hotel products and services and actively recommend to our guests Ensure that there is a thorough hand over at the completion of each shift Any other duties assigned by Airport Executive and the Front Office Management What are we looking for? Airport Representatives are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors,

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. 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 follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set 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. Follow-up 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 ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Sous 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,

A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the on the job training function. What will I be doing As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Master Pastry Chef with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Master Pastry Chef immediately of bad products. Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Chef in the absence of the Master Pastry Chef. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of 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 off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. 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. 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 ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Master Pastry 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, beh

Maintain high customer service focus with customers in mind. Have a positive attitude, take responsibility and initiative to resolve issues as well as communicate clearly with customers and colleagues. Responsible for guiding Steward Supervisors and Stewards in their jobs. Control and analyze cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss. Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action. Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding. Assist the stewards during operations. Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment. Ensure all cleaning supplies and equipment are sufficiently stocked. Maintain and update the steward operating manual, chemical charts and cleaning chart for the team s reference. Prepare and monitor the requisition of all chemicals and equipment. Report all accidents and incidents. Conduct and prepare the monthly operating equipment inventory. Report and monitor the breakage and loss report for operating equipment. Prepare purchase requisition for operating equipment and cleaning supplies. Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment. Inspect all stewarding supplies and equipment received, according to the established specification. Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards. Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition. Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times. Gives direction and check set-up of buffet set in the outlet and banquet functions. Provide active supervision during the implementation of cleaning schedules. Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower. Acquire contact from various hotels in the city to secure additional equipment for big functions and events. Knowledgeable on fire safety and security procedures in relation to stewarding operations. Knowledgeable of all job description in stewarding section and capable of performing the tasks as required. Check and maintain the sanitation level of the garbage room, both wet and dry. Coordinate with Finance and Security in processing disposal sales. Actively seek verbal feedback from customers and team members during service period. Assist in the restaurant and bar during busy days or special events. Knowledgeable of departmental standards and able to explain the standards to team members. Assess team members performance against departmental standards. Describe, assign and delegate duties and authority for stewarding operations. Plan ahead and ensure adequate resources are available. Ensure shifts are reviewed, handovers and briefings are carried out. Establish good communication and teamwork within the kitchen team and others. Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos. Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the hotel. Ensure the health, safety and well-being of customers and all team members. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Chief Steward 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, behaviou

Assist the Master Pastry Chef with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Master Pastry Chef immediately of bad products. Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Chef in the absence of the Master Pastry Chef. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of 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 off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. 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. 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 ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Master Pastry 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, beh

As a Purchase Executive, you will assist the Purchasing Department in its efforts to manage the purchase of all the goods and equipment that the hotel requires. Specifically, a Purchase Executive will perform the following tasks to the highest standards: Assist the Purchase Executive in purchasing the right goods and materials at the right price, at the required quality, and in the right volume to ensure a cost-effective approach to purchasing within the hotel Work with internal and external customers to ensure smooth lines of communication so that all requirements are met effectively Prepare orders in line with business requirements Work closely with the Heads of Department to ensure effective stock control What are we looking for? Purchase Executive serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, beha

As the Executive Floor Agent, you will be responsible for performing the following tasks to the highest standards: Ensure that rooms and services provided by the hotel are correctly accounted for within guests statements. Provide food and beverage services to executive floor guests, assisting the Executive Floor GSA in the daily check in and check out as well as the executive floor lounge operation. Greet customers immediately with a friendly and sincere welcome, using a positive and clear speaking voice, listen to understand requests, respond with appropriate action and provide accurate information such on outlet hours, special VIP programs, events, etc. Promptly answer telephone calls, advise other team members of special guests needs and pass the information accordingly. Ensure that the Executive Lounge equipment and systems are functioning at all times, and that the area is maintained in a clean, tidy and organized way. Receive special requests from guests and respond appropriately or forward requests to appropriate team members for decisions and actions. Record guests complaints, conducting thorough research to develop the most effective solution and negotiate results. Listen and extend assistance in order to resolve problems such as price conflicts, insufficient heating or air conditioning, quality of dishes, etc. Remain calm and alert especially during emergency situations and heavy hotel activity. Plan and implement detailed steps by using experienced judgment and discretion. Take on an active role in the team by being kind, cooperative, and helpful and never forgetting the person behind the guest. Actively take part in training where and when required, attending formal training sessions and on the job trainings to ensure standards and develop skills and abilities. Contribute to the hotel and team by sharing new ideas and suggestions for improvements, being innovative and creative to provide quality service and customer care to team members and guests. Take on an active role in the Executive Floor team, ensuring effective communication and working as a team in order to reach goals and targets. To assist the Executive Floor Guest Service Agents where and when required. Create a warm and welcoming arrival for guests, ensuring that they feel expected and immediately at-home when they arrive. Ensure that VIP guests who are to have their amenities replenished are done so according to convenient times for the guest. Ensure that rooms, hallways and back of house areas are free of dirty plates, cutlery and mess from the amenity items. Handle complaints promptly and efficiently, taking necessary action, and informing the Executive Manager or Guest Service Manager to follow-up where appropriate. Follow-up with all guests to ensure satisfaction with problem resolutions. Ensure that VIP guests are treated personally and recognized as an individual. Promote Hilton Honors and its associated benefits to guests who are not already enrolled in the program, ensuring that existing Hilton Honors members receive personal and professional service that recognizes them as important guests and that their benefits are received. Set-up meal period displays, ensuring the correct quality and quantity of food and beverage items, as well as attention to details in order to promote the hotel s daily offerings. Work with a sales attitude, offer refills and accompanying dishes where appropriate, ensuring that opportunities to up-sell food and beverages are maximized and that guests do not feel pressured into a sale. Apply Hilton brand standards in each and every action, acting as a role model and example of how the standards should be carried out in a practical setting. Knowledgeable of the hotel s facilities and services as well as basic knowledge of Hilton International, MEAP and other properties in China. Up to date with information on facilities, attractions, and places of interests, sights and activities in and around the hotel. Effectively communicate, coordinate and cooperate with Housekeeping, FB, Room Service and Engineering. Report problems with hotel systems, hardware or facilities to the appropriate party and follow up to ensure that corrective action has been taken. Collect daily requisitions of food and amenity items from Receiving and Stores, ensuring that only quality items are accepted and then prepared. Manage the inventory of food stock, ensuring that items are not wasted and are handled correctly. Pass on information effectively, ensuring that all necessary details are communicated to the intended person and that any pending action is completed, and guest satisfaction is confirmed. Attend daily briefings, shift handovers, meetings and read the logbook on a daily basis. Ensure that the Executive Floor Manager is kept aware and up to date of operational issues. Ensure that the day-to-day functions of the Executive Lounge Butlers are completed, including but not limited to checklists, set-ups for meal periods, daily requisitions, buffet and breakfast services, and replenishments. Handle food and beverages in a safe, hygienic and professional way, ensuring that all caution is taken when handling food and when cleaning in order to prevent sickness and contamination. Adhere to local health and safety regulations. Do up a monthly inventory of food and beverage items, and other service items used in the operation, ensuring that a minimum par level is available and managing requisitions on a day-to-day basis to ensure that the Executive Lounge does not run short. Clean and tidy the Executive Lounge Pantry on a daily basis, ensuring that it is free from rubbish and that it adheres to health and safety standards. Keep up to date and aware of competitor activities in order to be well informed. Adhere to the hotel selling strategy of Demand Based Pricing and maintain rate integrity by offering clear, transparent, and value for money rates to guests. Comply with Health Safety, Emergency Management, the Disaster manual, Fire procedures and regulations, taking part in the fire team when and where directed. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? An Executive Floor Service Agent 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 a

The Assistant Manager Front Desk assists the Front Office Manager in the administration and management of all Front Office operations to ensure profitability, control costs and quality standards, ensuring total guests satisfaction. This role efficiently coordinates the day-to-day operation of the Welcome Desk and Guest Relations division, providing leadership at the frontline level. What will I be doing As the Duty Manager, you will be responsible for performing the following tasks to the highest standards: Communicate effectively both verbally and in writing to provide clear direction to team members, observing performance and encouraging improvement. Interview, select, train, supervise, evaluate, counsel, and administer disciplinary procedures for Front Office team members. Monitor lobby traffic and assign team members as required. Review VIP reservations and ensure the proper handling of VIPs and groups, administering amenity orders, and managing incoming guests. Update the system by inputting inventory and non-inventory groups, monitoring special reservation handling requests and oversee rate changes for in-house guests. Compute daily payroll, schedules and other reports, analyze data and make decisions based on prior experiences and knowledge of circumstances to prepare daily and weekly forecasts of expected arrivals and departures. Manage the Front Office team, resolve guests concerns, and implement resolutions by using discretion and judgment. Lead and motivate team members by leading by example and employing competent and consistent management practices. Take responsibility of the hotel as the Duty Manager in the absence of the Assistant Front Office / Front Office Manager. Complete night shift duties acting as the Night Manager when he / she is not on duty. Actively take part in training the team, facilitating formal training sessions and on the job training to ensure that all team members are of the same standard. Attend training where and when required. Act as a coach and mentor to team members, reinforcing standards and expectations and motivating team members to strive for established targets. Maintain discipline amongst team members, ensuring consistency in accordance with the team member handbook, Chinese Labor Law and HR guidelines, appropriately discipline when and where required. Conducts PDRs, one-to-one meetings throughout the year, ensuring that the feedback given to team members is fair, unbiased and provides a platform for continued improvement, according to the Hilton standards. Be involved with succession planning and development of high potential team members to ensure that all team members are trained to progress to the next level of their career. Contribute to the hotel and team by sharing new ideas and suggestions for improvements, being innovative and creative to provide quality service and customer care to team members and guests. Responsible for the smooth induction and facilitation of training for new team members, ensuring that they are trained to the minimum level standard and that they can competently complete their jobs and know what is expected of them. Create a warm and welcoming arrival for guests, ensuring that they feel expected and immediately at-home when they arrive. Check-in guests in accordance with their reservation details, ensuring that the registration card is completed, reservation information confirmed, Hilton Honors and Frequent Flyer numbers enquired about, and method of payment secured. Ensure that guests are escorted to their rooms, hotel facilities and room features are explained, and luggage is delivered in a prompt manner. Handle complaints promptly and efficiently, taking the necessary action, and informing the Guest Relations Manager to follow-up, where appropriate. Follow-up with guests to ensure satisfaction with problem resolution. Maintain awareness of guests profiles and specific preferences, ensuring that they are acted upon for each reservation. Act as the first point of contact and liaison for VIP guests, ensuring that they are treated personally and recognized as an individual. Allocate rooms in accordance to guests reservations, preferences and remarks, maintaining a systemized and sales focused approach to room inventory management. Promote Hilton Honors and its associated benefits to guests who are not already enrolled in the program, ensuring that existing Hilton Honors members receive personal and professional service that recognizes them as important guests and that their benefits are received. Liaise with Sales, Reservations and Business Development teams to handle corporate guests. Ensure that guests profiles and information are input into the Police Report system in a timely and accurate way. Apply Hilton s brand standards in every action, acting as a role model and example of how the standards should be carried out in a practical setting. Knowledgeable of the hotel s facilities and services as well as basic knowledge of Hilton International, MEAP and other properties in China. Up to date with information on facilities, attractions, places of interest, sights and activities in and around the hotel. Ensure communication, coordination and cooperation between the Front Desk and other operating departments, specifically Housekeeping, FB and Accounts. Maintain the hotel systems to ensure accuracy of information and data, ensuring that it is easy to use and operated in an organized and systemized way. Ensure that the Front Desk equipment and systems are functioning at all times, and that the area is maintained in a clean, tidy and organized way. Pass on information effectively, ensuring that all necessary details are communicated to the intended person and that any pending action is completed, and guest satisfaction is confirmed. Conduct daily briefings, shift handovers, attend meetings and effectively communicate information to team members. Ensure that the Front Office Manager is kept aware and up to date of operational issues. Ensure that the day-to-day functions of the front desk are completed, including but not limited to the Guest Services Manager s checklists, trace reports, credit limit checks, online back-up, allocation of rooms, Lost Interface, Pay-Masters, discount and rate discrepancies, and registration cards. Check registration cards, meeting and function information, billing instructions, financial records and reservation backup to ensure that all information received is acted upon. Complete reports where and when requested, ensuring that they are complete and delivered on time to the respective parties. Keep up to date and aware of competitor activities in order to be proactive and create market advantage. Adhere to the hotel s selling strategy of demand-based pricing and maintain rate integrity by offering clear, transparent, and value for money rates to guests. Comply with Health Safety, Emergency Management, Disaster manuals, Fire procedures and regulations. In the absence of the Guest Relations Manager, be a part of the Fire Team and take action accordingly. Adhere strictly to standard cash handling procedures amongst team members, ensuring that all team members balance their float and drop the required amount. Adhere to the company s credit policy at all times when handling cash, credit card transactions, city ledgers, providing currency exchange services, LPO and third-party payments for rooms, meetings, FB and other. Maintain safety deposit boxes, ensuring that guests valuables are always safe and secure. Follow-up on outstanding accounts to ensure no loss of revenue and secure method of payment for upcoming reservations. Maintain the efficiency of departure by checking all guests folios to ensure accuracy of charges. Manage costs effectively by minimizing and controlling expenses. Manage and approve rebates, refunds and discounts where applicable. Maintain awareness of sales opportunities within the hotel, maximizing revenue in an ethical and responsible manner, ensuring that guests receive value for money and adhere to Hilton brand standards. Adhere to the hotel s security and emergency policies and procedures. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? A Front Desk Manager 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, beh

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Chef de Cuisine, 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 follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set 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. Follow-up 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 ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Chef de Cuisine 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, behavi

The Sales Manager handles groups less than 10 guestrooms, as well as the in-house catering. He / she implements all sales activities and maximizes business opportunities in his / her specific area of responsibility, under the general guidance and supervision of the Director of Sales in coordination with the Commercial Director. What will I be doing As the Assistant Sales Manager, you will be responsible for performing the following tasks to the highest standards: Implement all sales action plans related to the respective market (by segment and geographical locations) as outlined in the Marketing plan. Actively participate in achieving departmental goals which contribute to the Marketing budget. Closely monitor account revenue and business production for Corporate / FIT / M.I.C.E. accounts. Maximize up-selling opportunities whenever possible. Assist the Senior Sales Manager and Director of Sales (DOS) in the forecasting of rooms revenue and ATR for Corporate / FIT / M.I.C.E. / LSG (Long Staying Guests) groups. Attend major travel functions and promotional events (i.e. trade shows), promoting sales (rooms, catering, and other facilities and services) for the hotel. Plan sales trips, under the direct approval of the Senior Sales Manager, Director of Sales or Director of Business Development, to major market areas, calling on accounts within the specific market areas. Report to the Senior Sales Manager / Director of Sales on potential markets needing coverage. Secure information of competitors, such as rates, top accounts and productions, rooms, FB and events, reporting to the DOS regularly. Work together and communicate closely with the Banquet Sales team to keep updated with client relationships and overall business goals through regular entertainment and activities. Meet and welcome top key accounts, group organizers and VIP guests upon check-in. Take responsibility to conduct hotel inspection for all walk-ins, meeting group and contracted clients and planning next steps for future follow-ups. Maintain a high level of exposure for the hotel in major market areas through direct sales, telephone calls, fax, and written communications. Negotiate with accounts on banquet, outside catering events, coordinating with the Banquet department and following-up with revisions. Maintain close communication with the Banquet Sales team in the negotiation process of their accounts. Develop increased room nights as well as banquet revenue. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? An Assistant Sales Manager 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 attitud

The Sales Manager assists the Director of Sales in leading and supervising the Sales Team. He / she oversees and directs all aspects of the negotiation and coordination process as well as the successful handling of Corporate / FIT / M.I.C.E. / Social / Tour Travel events as assigned. This role leads the Sales team to ensure smooth operation of the department to maximize business opportunities and deliver the highest service standards. What will I be doing As the Sales Manager, you will be responsible for performing the following tasks to the highest standards: Complete the relevant Hilton University courses promptly and pass the tests. Be familiar with hotel product knowledge and related activities. Responsible for the promotion and sales of all products of the hotel, including but not limited to rooms, catering, banquets, etc. Complete sales targets and related tasks set by the hotel. Develop sales plans and obtain approval from the Director of Sales or Commercial Director, maintaining and developing customers in the region or industry according to the plan. Understand customer needs through telephone sales, face-to-face visits and other forms, achieving sales. Produce quotations efficiently, send contracts to customers and follow-up promptly. Show clients around the hotel. Operate the hotel reservation system to book rooms, banquet venues, etc. Send the team s work order promptly and ensure that the relevant departments receive relevant information. Establish a good relationship with customers, maintaining the update of customer information and promptly report customer needs and feedback to the hotel. Recommend other hotel chains within the group to clients. Proactively collect market and industry information to share with other members of the Sales team to capture business opportunities and ultimately convert to business confirmations. Understand and be familiar with all product information of competitors, including key customers and their output, hotel rooms, catering, conference related promotion information, and promptly feedback the information to the Commercial Director / Director of Sales / Senior Sales Manager. Welcome key customers, team leaders and VIPs to the hotel when they arrive. Motivate and train department employees and ensure that they perform well. Ensure effective communication between the Sales team and the hotel Operations team through regular meetings and assist the Banquet Sales or Operations department to follow-up on events occurring during the banquet or meeting. Handle guest feedback or complaints. Maximize sales at all times and effectively forecast team and banquet revenue. Provide necessary supervision and guidance to the Sales Director or sales representative as needed in developing team quotes or contracts. Actively participate in the development of marketing plans and collaborate to achieve budgets. Conscientiously perform assigned tasks and special tasks. Design new hotel products in advance according to market demand, set sales targets, and be responsible for related publicity and sales. Organize regular customer experience in the hotel, or organize team building with important / potential customers, maintaining and developing customer relations. Regularly analyze the composition of tourist source cities, formulate development plans and expand channels. The department reserves the right to change or supplement the job description if necessary. What are we looking for? A Sales Manager 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, behaviou

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards. What will I be doing As the Executive Chef, you will be responsible for performing the following tasks to the highest standards: Oversee culinary operations in all restaurant s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations. Work at off-site events when requested. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work on new dishes for food tastings and photo taking. Attend service briefings. Communicate effectively with the Service team. Control stations within the kitchen. Effectively respond to every guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, and any other factors when duties might have to be re-defined according to the business pattern. Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 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 chefs on issues and take appropriate action. Ensure that recipes and costings are established and updated. Select team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. Attend communication meetings ensure that all assigned team members receive this communication. 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 follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? An Executive 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, behavi

The Events Executive implements all Sales activities in his / her area of responsibility, under the general guidance and supervision of the Banquet Sales Manager, in coordination with the Director of Banquet Sales. What will I be doing As the Events Executive, you will be responsible for performing the following tasks to the highest standards: Receive and understand hotel product knowledge and related activities. Implement all sales action plans related to your market area as outlined in the marketing plan. Establish and maintain files on major active accounts within your market area. Promote and produce sales leads for other Hilton hotels. Provide feedback to the Director of Banquet Sales and Catering / Banquet Sales Manager on changing marketing conditions, including trends in the competition, as a result of direct sales solicitation, telephone and direct mail, in your market area. Arrange site inspections of the hotel. Disseminate Banquet Sales related information to other departments as appropriate. Attend all post-conference meetings, as required, arranged by the Meeting Services department and assist in the preparation of post-conference reports. Perform all duties and responsibilities in a timely and efficient manner in accordance with established hotel policies to achieve the overall objectives of the position. Establish and maintain effective employee relations. Maintain the highest standards of professionalism, ethics and attitude towards all hotel guests, clients, staff and employees. Maintain professional business confidentiality. Perform related duties and special projects as assigned. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? An Events Executive 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, beha