style="font-size: 11pt; line-height: 107%;">A
style="font-size: 11pt; line-height: 107%;">Sous Chef,
lang="EN-SG" style="font-size: 11pt; line-height: 107%;">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:
style="list-style-type: disc;">
style="text-align: justify;">High School graduate or above.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">5 years as cook in a Chinese /
Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual
restaurant with high standards.
style="text-align: justify;">At least3 years as a Chef de Partie or 1-year equivalent
position in an international brand hotel.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Possess a valid
lang="EN-SG" style="font-size: 11pt; line-height: 107%;">health
certificate.
style="text-align: justify;">Knowledgeable with cooking techniques such as boiling, frying, stewing,
reduction, simmering, steaming, baking, soup making, and dry goods preparation
(for Chinese / Banquet Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Possess a variety of boiling,
frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque
and dressing techniques (for Main Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Have a variety of pastry, chocolate
and bread making techniques (for Pastry Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">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 impresses upon the team
the right attitude and spirit of culinary excellence.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Able to work with and consume all
products and ingredients.
style="text-align: justify;">Able to convert recipes and follow them through.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Proficient in Microsoft Word
and Excel.
Able to set
priorities and complete tasks in a timely manner.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Work well in stress situations,
remain calm under pressure and able to solve problems.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Excellent leadership
skills.
Knowledgeable
in HACCP.
Technical education in hospitality or culinary school
preferred.
Good command
in English, both verbal and written to meet business needs,
preferred.
style="text-align: justify;">
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:
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">High School
graduate
or above.
5 years
as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star
category hotel or individual restaurant with high standards.
style="font-size: 11pt; line-height: 107%;">At least3 years as a Chef de Partie
or 1-year equivalent position in an international brand hotel.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Possess a valid
lang="EN-SG" style="font-size: 11pt; line-height: 107%;">health
certificate.
-
style="text-align: justify;">Knowledgeable with cooking techniques such as boiling, frying, stewing,
reduction, simmering, steaming, baking, soup making, and dry goods preparation
(for Chinese / Banquet Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Possess a variety of boiling,
frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque
and dressing techniques (for Main Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Have a variety of pastry, chocolate
and bread making techniques (for Pastry Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">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 impresses upon the team
the right attitude and spirit of culinary excellence.
style="font-size: 11pt; line-height: 107%;">Able to work with and consume all
products and ingredients.
-
style="text-align: justify;">Able to convert recipes and follow them through.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Proficient in Microsoft Word
and Excel.
Able to set
priorities and complete tasks in a timely manner.
style="font-size: 11pt; line-height: 107%;">Work well in stress situations,
remain calm under pressure and able to solve problems.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Excellent leadership
skills.
Knowledgeable
in HACCP.
Technical education in hospitality or culinary school
preferred.
Good command
in English, both verbal and written to meet business needs,
preferred.
style="text-align: justify;">
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:
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">High School
graduate
or above.
5 years
as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star
category hotel or individual restaurant with high standards.
style="font-size: 11pt; line-height: 107%;">At least3 years as a Chef de Partie
or 1-year equivalent position in an international brand hotel.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Possess a valid
lang="EN-SG" style="font-size: 11pt; line-height: 107%;">health
certificate.
-
style="text-align: justify;">Knowledgeable with cooking techniques such as boiling, frying, stewing,
reduction, simmering, steaming, baking, soup making, and dry goods preparation
(for Chinese / Banquet Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Possess a variety of boiling,
frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque
and dressing techniques (for Main Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Have a variety of pastry, chocolate
and bread making techniques (for Pastry Kitchen).
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">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 impresses upon the team
the right attitude and spirit of culinary excellence.
style="font-size: 11pt; line-height: 107%;">Able to work with and consume all
products and ingredients.
-
style="text-align: justify;">Able to convert recipes and follow them through.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Proficient in Microsoft Word
and Excel.
Able to set
priorities and complete tasks in a timely manner.
style="font-size: 11pt; line-height: 107%;">Work well in stress situations,
remain calm under pressure and able to solve problems.
class="ortl-align-justify">
style="font-size: 11pt; line-height: 107%;">Excellent leadership
skills.
Knowledgeable
in HACCP.
Technical education in hospitality or culinary school
preferred.
Good command
in English, both verbal and written to meet business needs,
preferred.
class="ortl-align-justify">Plan, prepare
and implement high quality food and beverage products, and set-ups in all areas
in the restaurant.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Work seamlessly with recipes, standards
and plating guides. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Maintain all HACCP aspects within
the hotel operation. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Use appropriately all equipment, tools
and machines. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Focus on constant improvement of training
manuals and SOPs. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">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. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Work on offsite events when
requested.
style="font-size: 11pt;">Complete tasks and jobs outside of the kitchen
area.
style="font-size: 11pt;">Assist in inventory taking.
Knowledgeable
of hotel’s occupancy, events, forecasts and achievements.
class="ortl-align-justify">Prepare menus
as requested, in a timely fashion.
class="ortl-align-justify">Work on new
dishes for food tastings and photo taking.
class="ortl-align-justify">Control
stations within the kitchen.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Work closely with the Stewarding
department to ensure high levels of cleanliness and low levels of lost
and breakages. -
style="text-align: justify;">Effectively respond to guests’ requests.
class="ortl-align-justify">Learn
and adapt to changes.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Be receptive to constructive
feedback. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Purchase for and control
production.
style="font-size: 11pt;">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 your supervision do so as well for the department to operate
smoothly.
style="font-size: 11pt;">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.
class="ortl-align-justify">Be disciplined
and adhere to proper work practices at all times for yourself and team members
assigned to you.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Maintain good personal hygiene, clean
uniforms, proper sanitation and cleanliness of the workstations and work
tools. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Be aware of the dangers of contaminated
food and ensure ingredients in the refrigerators are checked and replaced
appropriately. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Report to the Executive Chef on any issues
and take appropriate action. -
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">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.
class="ortl-align-justify">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.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Exercise maximum control on wastage
to achieve optimum profitability.
class="ortl-align-justify">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 Executive Sous
Chef.
style="font-size: 11pt;">Prepare the necessary work orders for the Engineering
department.
style="font-size: 11pt;">Ensure that recipes and costings are established
and updated.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Monitor food quality and quantity
to ensure the most economical usage of ingredients.
class="ortl-align-justify">Check that
the quality of food prepared by team members meet the required standard and make
necessary adjustments.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Select team members who display qualities
and attributes that reflect department standards.
class="ortl-align-justify">Manage
the training function and ensure all team members are certified in their
position before taking charge of an area of responsibility.
class="ortl-align-justify">Monitor
overall food operation and ensure that food items are being prepared in a timely
and correct manner.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Oversee the cleanliness, hygiene
and maintenance of the kitchen and undertake steps necessary to maintain
the highest possible standards in this area.
class="ortl-align-justify">Control,
monitor and be responsible for food costs to yield the maximum amount of outlet
profit and maximum guest satisfaction.
class="ortl-align-justify">Review all
timesheets to ensure that team members’ work times and meal breaks
are accurate.
-
style="line-height: normal; margin-bottom: 0in; text-align: justify;">
lang="EN-SG" style="font-size: 11pt;">Understand, practice and promote teamwork
to achieve missions, goals, and overall departmental
standards.
style="font-size: 11pt;">Ensure that team members have a complete understanding
of and adhere to the hotel’s team member rules
and regulations.
-
style="text-align: justify;">The Management reserves the right to make changes to
this job description at its sole discretion and without advance
notice. Carry
out any other reasonable duties and responsibilities
as assigned.
