Sous Chef
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.
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.

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 in the restaurant.
• Adhere to recipes, standards, and HACCP guidelines.
• Use kitchen equipment properly and safely.
• Continuously improve training manuals and SOPs.
• Participate in quality initiatives, such as Chef briefings and team meetings.
• Assist with offsite events as needed.
• Manage inventory and assist in inventory taking.
• Prepare menus on request and develop new dishes.
• Collaborate with the Stewarding department to maintain cleanliness and minimise losses.
• Respond effectively to guest requests.
• Maintain a professional attitude and ensure compliance with hotel regulations among team members.
• Monitor food production and manage waste effectively.
• Oversee kitchen hygiene and sanitation practices.
• Ensure all kitchen equipment is functional and report any issues.
• Communicate effectively with the Executive Sous Chef regarding food preparation and cost management.
• Foster teamwork and uphold high operational standards.
• Management reserves the right to modify job responsibilities as necessary

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:

• EDUCATIONTechnical education in hospitality or culinary school preferred.
• EXPERIENCE:At least 3 years as Senior Chef de Partie / Junior Sous or Sous Chef at a 5-star international hotel brand.
• SKILLS:Knowledge of various cooking techniquesCreative and dynamic with experience in culinary arts, menu design, and food promotions.Hands-on trainer with leadership skills, motivating the team to achieve culinary excellence.Proficient in converting and following recipes.Proficient in Microsoft Word and Excel.Strong leadership and team-building abilities.
• CERTIFICATIONS:Possess a valid health certificate; be knowledgeable in HACCP
• OTHER:Able to work with all products and ingredients.Good stress management, problem-solving, and task prioritisation skills.Technical education in hospitality or culinary school preferred.Proficient in English (verbal and written), preferred.Previous experience in international chain hotels preferred