Banqueting Sous Chef

at  Hilton

Banqueting Sous Chef
A Banqueting Sous Chef is responsible for managing and training the banqueting kitchen team to deliver an excellent Guest and Member experience while managing food cost controls.

As a Banqueting Chef, you will be responsible for managing and training the banqueting kitchen team to deliver an excellent Guest and Member experience. A Banqueting Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage and train the banqueting kitchen team
• Ensure consistency and quality of dishes
• Ensure compliance with food hygiene, Health and Safety, and stock procedures
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Managing kitchen brigade effectively to ensure a well-organised and motivated team
• Knowledge of activities in other departments and implication

A Banqueting 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:

• Previous banqueting chef experience
• Approaches food in a creative way
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Strong supervisory skill