Chef de Cuisine (Hilton Singapore Orchard)

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. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Chef de Cuisine manage the Banquet Kitchen, ensuring the preparation and delivery of high‑quality dishes for banquet events and culinary operations. This role is responsible in meal planning, supervising kitchen team members, maintaining culinary standards, and ensuring cost‑effective operations.

What will you be doing?

As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:

Culinary Operations & Food Quality

• Assist in planning, preparing, and executing high-quality dishes for banquets and related operations.
• Ensure all recipes, standards, and plating guides are followed consistently.
• Support menu preparation, new dish development, food tastings, and photo shoots as required.
• Monitor the quality, presentation, and portioning of all food items, ensuring economical use of ingredients.
• Conduct regular checks on ingredients and mise‑en‑place for daily menus and specials.
• Ensure timely and accurate preparation of all banquet and event-related dishes.
• Uphold food safety standards and manage proper storage and handling of all ingredients.

Hygiene, Safety & Maintenance

• Ensure compliance with HACCP, food hygiene regulations, and internal sanitation standards.
• Oversee the cleanliness and maintenance of all kitchen areas, equipment, and tools.
• Work closely with the Stewarding team to ensure cleanliness and minimisation of breakages.
• Report equipment defects and assist in preparing work orders for Engineering.

Team Leadership & Training

• Supervise and coordinate the daily activities of kitchen team members.
• Train and develop team members to ensure competency in their assigned roles.
• Lead daily briefings and team meetings when delegated.
• Promote a positive, professional, and collaborative working environment.
• Ensure all team members comply with hotel policies, procedures, and SOPs.

Menu Development & Collaboration

• Assist in planning menus, seasonal specials, and promotional dishes.
• Provide input on recipe improvements and operational enhancements.
• Liaise with the Executive Chef on operational challenges and ensure uninterrupted guest service.
• Support the creation and updating of recipes, costing sheets, and training materials.

Cost Control & Administration

• Help monitor food costs and minimise wastage to achieve profitability targets.
• Assist with inventory management, stock rotation, and purchasing decisions for the Kitchen.
• Support the verification of timesheets, scheduling, and leave records to ensure operational coverage.
• Maintain updated recipe costing and assist in documenting operational changes.

Operational Support & Additional Responsibilities

• Oversee all banquet kitchen operations
• Attend management and operational meetings as assigned.
• Support departmental initiatives, audits, and continuous improvement projects.
• Respond appropriately to guest feedback and requests.

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, behaviours, skills, and values that follow:

• High school graduate or education in culinary.
• At least 10 years of Kitchen experience and supervisory level in a 5-star hotel, with strong exposure to various cuisine.
• Up to date with local sanitation regulation.
• Possess a valid Food Hygiene certificate.
• Knowledgeable in HACCP.
• Participated in additional culinary classes or seminars is an advantage.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!