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.  

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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.  

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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.                

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What will I be doing? 

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

\n\n\n\tPlan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. \n\tWork seamlessly with recipes, standards and plating guides. \n\tMaintain all HACCP aspects within the hotel operation.  \n\tUse appropriately all equipment, tools and machines. \n\tFocus on constant improvement of training manuals and SOPs. \n\tParticipate 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. \n\tWork on offsite events when requested. \n\tComplete tasks and jobs outside of the kitchen area. \n\tAssist in inventory taking. \n\tKnowledgeable of hotel’s occupancy, events, forecasts and achievements. \n\tPrepare menus as requested, in a timely fashion. \n\tWork on new dishes for food tastings and photo taking. \n\tControl stations within the kitchen. \n\tWork closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. \n\tEffectively respond to guests’ requests. \n\tLearn and adapt to changes. \n\tBe receptive to constructive feedback.  \n\tPurchase for and control production. \n\tMaintain at all times a professional and positive attitude towards team members and supervisors. \n\tAdhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. \n\tCoordinate, organize and participate in all production pertaining to the kitchen.  \n\tCheck 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. \n\tBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  \n\tMaintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  \n\tBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. \n\tReport to the Executive Chef on any issues and take appropriate action. \n\tFollow-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. \n\tWork closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.  \n\tExercise maximum control on wastage to achieve optimum profitability. \n\tCheck 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.  \n\tPrepare the necessary work orders for the Engineering department. \n\tEnsure that recipes and costings are established and updated. \n\tMonitor food quality and quantity to ensure the most economical usage of ingredients. \n\tCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments. \n\tSelect team members who display qualities and attributes that reflect department standards. \n\tManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. \n\tMonitor overall food operation and ensure that food items are being prepared in a timely and correct manner. \n\tOversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. \n\tControl, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. \n\tReview all timesheets to ensure that team members’ work times and meal breaks are accurate. \n\tUnderstand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. \n\tEnsure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. \n\tThe Management reserves the right to make changes to this job description at its sole discretion and without advance notice. \n\tCarry out any other reasonable duties and responsibilities as assigned. \n

What are we looking for? 

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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: 

\n\nHigh School graduate or above. \nAt least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel. \nPossess a valid health certificate.     \nKnowledgeable with and posses a variety of cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, barbeque,  soup making, 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

 

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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 travellers 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!