• Train new Team Members using a Department Orientation Training folder
• Draw up work schedules two weeks in advance and create the holiday schedule taking account of the needs of business, and observing the legal provisions, such as the Laws on working hours, the laws protecting young Team Members, the regulations of the industrial supervisory office and the social insurance institutions
• Carry out interviews and selection of applicants for positions in the kitchen area, and an assessment of Team Members at intervals of three and twelve months
• Issue warnings and promotions in cooperation with the Human Resources Manager
• Reduce fluctuations by a timely, motivating style of Personnel management
• Carry out weekly kitchen meetings and meetings with the relevant stewarding company
• Carry out inventories in a daily, weekly and monthly rhythm and draw up analyses of the results of the inventories; if necessary drawing up an action plan with the DM
• Carry out regular meetings with the partner companies, with the relevant contact partners and the preparatory workforce and building managers, and carry out tours of inspection in order to ensure that the rule of hygiene are being observed and maintained
• Carry out competition visits, in order to determine the offers of competitors, in order to offer a better and more attractive product and therefore to create the best offer for the areas restaurant, banqueting, bars, catering and room service, in cooperation with the DOP, C & E Sales Manager, Restaurant, Room Service and Lobby Bar Managers

• Have a high diploma in tourism or hospitality or any other equivalent diploma
• Fluent both in English and French
• 5 years’ experience as a Chef in a Lounge Bar/Brasserie or 4 / 5* hotel is essential
• Max. Age 45 years old
• Hospitality - We're passionate about delivering exceptional guest experiences.
• Integrity - We do the right thing, all the time.
• Leadership - We're leaders in our industry and in our communities.
• Teamwork - We're team players in everything we do.
• Ownership - We're the owners of our actions and decisions.
• Now - We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

• Quality
• Productivity
• Dependability
• Customer Focus
• Adaptability
• have at least 5 years work experience in the same position in a 4/5 star Hotel
• have a high diploma in tourism or hospitality, or any other equivalent diploma
• Comply with all Hilton International company policies.
• Comply with all systems and procedures as laid down by the DO, GM and Hilton International.
• The management reserves the right to change/extend this statement if necessary at any point of time during her/his employment.
• The holder of this statement can be asked to take on other tasks in addition of the ones stated, in a reasonable framework.
• Fluent both in french and english
• Women applications are encouraged