Sous Chef
As a Sous Chef, you are part of the management team for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to ensure that all operational F&B Outlets are carried out properly. Specifically, you will be responsible for performing the following tasks to the highest standards:

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, following recipes, standards, and plating guides.
• Manage the provision of food to Food and Beverage outlets, ensuring compliance with HACCP standards, health, safety, and food safety legislation.
• Oversee food operations, including purchasing, production control, and food costs to maximize profitability.
• Prepare menus and develop new dishes, controlling kitchen stations and maintaining food quality.
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Improve training manuals and SOPs, and ensure team members are knowledgeable about menu items, promotions, and events.
• Participate in quality initiatives and team meetings to enhance culinary operations and communication.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately to preventing food contamination
• Select, train, and monitor team members, ensuring they are certified and adhere to hotel regulations.
• Ensure compliance with hotel rules, security, fire regulations, and team member handbook.
• Ensure maintenance, hygiene, and cleanliness of workstations, addressing hazard issues promptly and Prepare the necessary work orders for the Engineering department.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages
• Maintain professionalism, a positive attitude, and good communication and work relationships.
• Respond effectively to guests’ requests, adapt to changes, and be receptive to feedback.
• Coordinate and participate in kitchen production, maintaining recipe standards and portion control.
• Assist with offsite events and tasks outside the kitchen, and help with inventory taking.
• Stay informed about hotel occupancy, events, and forecasts.
• Report issues to the Executive Chef and implement changes in recipes and work methods.
• Promote teamwork to achieve departmental goals and standards.
• Carry out additional duties as assigned

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:

• High School graduate or above.
• 5 years as cook in a Main Kitchen in a 5-star category hotel or individual restaurant with high standards.
• At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
• Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Able to set priorities and complete tasks in a timely manner
• Able to work with and consume all products and ingredients.
• Able to convert recipes and follow them through.
• Proficient in Microsoft Office, especially Word and Excel.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Knowledgeable in HACCP.
• Technical education in hospitality or culinary school preferred