Executive Sous Chef,

Description

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

An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation across all hotel-managed restaurants and maximize the level of standard in the hotel’s kitchen.       

What will you be doing? 

As the Executive Sous Chef, you will be responsible for performing the following tasks to the highest standards:

• Work with the Director of Culinary to plan, prepare and implement high quality food products, and set-ups in all areas in the restaurants.
• Maintain all HACCP aspects within the hotel operation. 
• Focus on constant improvement of training manuals and SOPs.
• 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/ outside catering events when required.
• Complete tasks and jobs outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• 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.
• Managed purchases and control production to reduce food wastage and to achieve optimum profitability. 
• Coordinate, organize and participate in all production pertaining to the kitchen. 
• 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.
• Oversee and maintain the highest possible standards in good personal hygiene, clean uniforms, proper sanitation and cleanliness of the kitchen and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Director of Culinary/ Executive Chef.
• 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 Director of Culinary/ Executive Chef.
• Prepare the necessary work orders for the Engineering department.
• Ensure that recipes and costings are established and updated.
• Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Director of Culinary/ Executive Chef.
• Advise new menus and seasonal food concept changes with the help of the Director of Culinary/ Executive Chef.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Review the rosters prepared by respective section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction.
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

Requirements

What are we looking for?

An Executive 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:

• Technical education in hospitality or culinary school preferred.
• 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
• Good command in English, both verbal and written to meet business needs.
• Up to date with sanitation classes.
• Possess a valid food hygiene certificate. 
• Work experience in similar capacity with international chain hotels.

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!