Overview
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. Hilton Hotels & Resorts is part of a family of brands including 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 the person we are looking for to work as a Hilton Team Member. At Hilton we never forget the reason we are here: to delight our guests, Team Members and owners alike.
What will I be doing
The Sous Chef will manage and lead the team to ensure smooth running of culinary operations and maximize standard in the hotel's kitchen.
* Plan, prepare and implement high quality food and beverage products and set-ups in all restaurant areas.
* Work seamlessly with recipes, standards and plating guides.
* Maintain all HACCP aspects within the hotel operation.
* Use appropriately all equipment, tools and machines.
* Focus on constant improvement of training manuals and SOPs.
* Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings to constantly improve the culinary operation, meet targets and keep communication flowing.
* Work on offsite events when requested.
* Complete tasks and jobs outside of the kitchen area.
* Assist in inventory taking.
* Knowledgeable of hotel occupancy, events, forecasts and achievements.
* Prepare menus as requested in a timely fashion.
* Work on new dishes for food tastings and photo taking.
* 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 guest requests.
* Learn and adapt to changes.
* Be receptive to constructive feedback.
* Purchase for and control production.
* Maintain at all times a professional and positive attitude towards team members and supervisors.
* Adhere to established hotel rules and team member handbook ensuring all team members under supervision do so as well for smooth department operation.
* Coordinate, organize and participate in all production pertaining to the kitchen.
* Check and follow-up on assembling ingredients and equipment for the à la carte menu, daily menus and seasonal specials, maintaining pre-set recipes, portion control and costing.
* Be disciplined and adhere to proper work practices for yourself and team members.
* Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of workstations and tools.
* Be aware of the dangers of contaminated food and ensure ingredients in refrigerators are checked and replaced appropriately.
* Report to the Executive Chef on any issues 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.
* Exercise maximum control on waste to achieve optimum profitability.
* Check all equipment belonging to the department and report faults or problems to the Executive Sous Chef if necessary.
* Prepare the necessary work orders for the Engineering department.
* Ensure that recipes and costings are established and updated.
* Monitor food quality and quantity to ensure economical use of ingredients.
* Check that the quality of food prepared by the team meets the required standard and make necessary adjustments.
* Select team members who reflect department standards.
* Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
* Monitor overall food operation and ensure timely and correct preparation of food items.
* Oversee cleanliness, hygiene and maintenance of the kitchen and undertake steps to maintain high standards in this area.
* Control, monitor and be responsible for food costs to maximize outlet profit and guest satisfaction.
* Review all timesheets to ensure work times and meal breaks are accurate.
* Promote teamwork to achieve missions, goals and departmental standards.
* Ensure team members understand and adhere to hotel team member rules and regulations.
* Carry out any other reasonable duties and responsibilities as assigned.
EOE/AA/Disabled/Veterans
What are we looking for
A Sous Chef serving Hilton Brands works on behalf of our Guests and 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 Chinese / Banquet / Main / Pastry Kitchen in a 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 health certificate.
* Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making and dry goods preparation (for Chinese / Banquet Kitchen).
* Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, barbeque and dressing techniques (for Main Kitchen).
* Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
* A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
* A hands-on trainer who coaches and leads by example, motivates and inspires the team toward culinary excellence.
* Able to work with and handle all products and ingredients.
* Able to convert recipes and follow them through.
* Proficient in Microsoft Word and Excel.
* Able to set priorities and complete tasks in a timely manner.
* Work well under stress, remain calm under pressure and able to solve problems.
* Excellent leadership skills.
* Knowledgeable in HACCP.
* Technical education in hospitality or culinary school preferred.
* Good command of English, both verbal and written, to meet business needs preferred.
* Work experience in a similar capacity with international chain hotels preferred.
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 is to fill the earth with the light and warmth of hospitality, uniting us as a team to create remarkable experiences around the world every day. Our amazing Team Members are at the heart of it all!
Required Experience: IC
Key Skills - Culinary Experience, Food Handling, Restaurant Experience, Kitchen Management Experience, Food Preparation Experience, Kitchen Experience, Labor Cost Analysis, Catering, Cooking, Cost Control, Sanitation, Knife Skills
Employment Type : Full-Time
Experience: years
Vacancy: 1
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