The Sous Chef, Indian Cuisine 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 I be doing?

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

\n\nPlan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.\nWork seamlessly with recipes, standards and plating guides.\nMaintain all HACCP aspects within the hotel operation.\nUse appropriately all equipment, tools and machines.\nFocus on constant improvement of training manuals and SOPs.\nParticipate 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.\nWork on offsite events when requested.\nComplete tasks and jobs outside of the kitchen area.\nAssist in inventory taking.\nKnowledgeable of hotel’s occupancy, events, forecasts and achievements.\nPrepare menus as requested, in a timely manner.\nWork on new dishes for food tastings and photo shoot.\nControl stations within the kitchen.\nWork closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.\nEffectively respond to guests’ requests.\nLearn and adapt to changes.\nBe receptive to constructive feedback.\nManage purchase for and control production to reduce food wastage and to achieve optimum profitability.\nMaintain at all times a professional and positive attitude towards team members and supervisors.\nAdhere to established hotel rules and team member handbook guidelines, ensuring all team members under your supervision do so as well for the department to operate smoothly.\nCoordinate, organize and participate in all production pertaining to the kitchen.\nCheck 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.\nBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.\nOversee and maintain highest possible standards in good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.\nBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.\nReport to the Executive Chef on any issues pertaining to Culinary and take appropriate action.\nFollow-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.\nWork closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.\nCheck 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.\nPrepare the necessary work orders for the Engineering department.\nEnsure that recipes and costings are established and updated.\nCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments.\nManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.\nMonitor overall food operation and ensure that food items are being prepared in a timely and correct manner.\nControl, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.\nReview all timesheets to ensure that team members’ work times are accurate.\nUnderstand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.\nCarry out any other reasonable duties and responsibilities as assigned.\n

What are we looking for?

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A Sous Chef, Indian Cusine, 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:

\n\nHigh School graduate or above.\n5 years as cook in a 5-star category hotel or individual restaurant with high standards.\nAt least 3 years as a Chef de Partie or 1-year equivalent position\nPossess a valid food hygiene certificate.                    \nKnowledgeable and possess a variety of cooking techniques and dry goods preparation).\nA dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.\nA hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.\nAble to work with and consume all products and ingredients.\nAble to convert recipes and follow them through.\nProficient in Microsoft Word and Excel.\nAble to set priorities and complete tasks in a timely manner.\nWork well in stress situations, remain calm under pressure and able to solve problems.\nExcellent leadership skills.\nKnowledgeable in HACCP.\nTechnical education in hospitality or culinary school preferred.\nGood command in English, both verbal and written to meet business needs, preferred.\nWork experience in similar capacity with international chain hotels preferred.\n\n

What will it be like to work for Hilton?

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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!