Executive Sous Chef

Description

Position title: Executive Sous Chef

Report to: Executive Chief

Objectives:

Responsible for the perfect functioning of all kitchens in accordance with the standards in force. Contributes to the achievement of kitchen objectives according to the indications of the Executive Chef (food cost, quality standards etc.)

Activités principales :

Determines, during the absence of the Executive Chef, the supplies that are necessary for the proper functioning of all kitchens. Prepare and have prepared, according to the instructions of the Executive Chief, The dishes of great flavor in a reasonable time desired by customers while respecting the hygiene standards required by law and ensuring quality/ price ratio. Minimizes loss of goods and respects the legal use of leftovers. Controls during the absence of the Executive Head the delivery of perishable goods and monitors the quality of products. Respects and enforces, according to the directives received, the measures that are necessary in terms of productivity, The cost of materials and other charges must not exceed the limits set by the budget, while maintaining an excellent quality of food. Efficiently distributes and manages, during the absence of the Chief Executive, The tasks of the kitchen staff for the greatest customer satisfaction and ensures a good working atmosphere. Ensures that all orders meet the company’s quality standards: attractive and fresh filling and presentation, consistency, succulence, appropriate temperatures and preparation times etc. Assists the Executive Chef and the various Chefs in the execution of the schedules based on the expected volume of work. Assists the Executive Chef in assessing the performance of kitchen staff according to the procedure in force. Assists the Executive Head in the follow-up of repairs and preventive maintenance with the Technical Department. Shows initiative in improving a recipe or presentation by using his creativity and that of the cooks while respecting the culinary standards of the Company. Ensures perfect collaboration with all sections of the hotel’s kitchen and services.

Requirements

Generalities

Graduate(s) of a cooking school, you must have acquired at least 5 years experience on a similar function in a luxury establishment. You are a passionate, perfectionist, enthusiastic and have good knowledge of the HACCP hygiene and safety rules. Team spirit, organization and flexibility will be key assets for this position. An experience in the islands would be appreciated. Perfect command of English.

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 tradition of providing exceptional guest experiences across its global brands.  Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day.  And, our amazing Team Members are at the heart of it all!