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.

**Position Statement**

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.

**What will you be doing?**

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, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Use appropriately all equipment, tools and machines.
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Work on offsite events when requested.
- Assist in inventory taking.
- Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
- Prepare menus as requested, in a timely manner.
- Work on new dishes for food tastings and photo shoot.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests’ requests.
- Learn and adapt to changes.
- Be receptive to constructive feedback.
- Manage purchase for and control production to reduce food wastage and to achieve optimum profitability.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Oversee and maintain highest possible standards in good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Report to the Director of Culinary/ Executive Chef on any issues pertaining to Culinary and take appropriate action.
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
- Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
- Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
- Prepare the necessary work orders for the Engineering department.
- Ensure that recipes and costings are established and updated.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Review all timesheets to ensure that team members’ work times are accurate.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

**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:

- High School graduate or above.
- 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 4 or 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 valid food hygiene certificate.
- Knowledgeable and possess a varieties of cooking techniques and dry goods preparation).
- A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
- Able to set priorities and complete tasks in a timely manner.
- Knowledgeable in HACCP.

**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 traditio