Open Vacancies at Hilton

What will I be doing?

• As a Electrician/Electrical Technician, you are responsible for inspecting, diagnosing, maintaining and repairing electrical equipment to deliver an excellent Guest and Member experience.
• A General Electrician will also be required to ensure work is done to code and provide assistance during emergencies. Specifically, you will be responsible for performing the following tasks to the highest standards:
• Assemble, install, test, and maintain electrical equipment
• Diagnose malfunctioning systems to locate the cause of a breakdown and correct the problem
• Inspect electrical equipment to ensure coding compliance
• Advise management on whether continued operation of equipment could be hazardous
• Repair or replace wiring, equipment, and fixtures using hand tools and power tools
• Provide assistance during emergencies by operating floodlights and generators, placing flares, and driving needed vehicles
• Ensure quality inspections are carried out in line with company standards
• Ensure good relationships are built with internal and external customers
• Perform special projects and other responsibilities as assigned

What are we looking for?

• A Electrician/Electrical Technician 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:
• Knowledge and experience of electrical equipment
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Qualification in electrical field

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What will I be doing?

• A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience.
• A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure foods are of good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware

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, skills, and values that follow:
• Relevant qualifications for this role
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

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What will I be doing?

• The Hygiene Manager is responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels.
• Specifically, the Hygiene Manager will perform the following tasks to the highest standards:
• Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards
• Responsible for effective and efficient maintenance of records related to the Hotel's sanitation and hygiene efforts/program
• Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel
• Responsible for promoting effective dissemination coordination with the rest of the staff in the Hotel
• Responsible for the office/section area being clean and orderly with an organized and efficient workflow
• Performs special assignments and projects assigned to the office by the superiors
• Conduct and chair the FSS Monthly Meeting
• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment
• Is part of the Hotel's Sanitation Team, which conducts monthly sanitation inspections throughout all food handling areas and generate respective reports
• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.

What are we looking for?

• A Hygiene Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully full this role, you should maintain the attitude, behaviours, skills, and values that follow:
• Minimum two to three years work experience as Hygiene Manager in a hotel or similar large restaurant complex, preferable prerequisite is experience in the Hotel industry
• Responsible self-starter, capable of handling multi-faceted projects and of working under pressure
• Good communication and guest relation's skills, a proactive problem solver
• Creative with international culinary focus and flare. Attention to detail
• Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members
• Equips and motivates team members to achieve predetermined goals, installing and maintaining appropriate empowerment Programs
• Personable and pleasant to deal with. Reliable and approachable
• Positive can do attitude and flexible approach manages with humility
• High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation
• Good personal grooming and personal presentation
• Understands and respects local culture, able to adapt to changing environment
• Holds a qualification in Kitchen Production, Butchery and Management
• Able to develop close communications and relationships with team members
• Good computer skills. - Effective trainer, experienced in the delivery of skills training
• Familiar with current culinary trends and methods
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications
• Bachelor of Food Science
• GMP (Good Manufacturing Practice)
• HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001
• OHSAS 18001 (Occupational Health and Safety management System)
• Train the Trainers - Facilitator
• Environment Management System ISO 14001
• GROOMING/UNIFORMS All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process