An
Executive Sous Chef will manage and lead the team to ensure smooth culinary
operation and maximize the level of standard in the hotel’s kitchen.
style="font-size: 11pt;">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:
style="font-size: 11pt;">High School graduate.
style="font-size: 11pt;">5-8 years as Head of Kitchen in a luxury hotel
or 5-star category hotel or individual restaurants with high
standards.
Good command in English,
both verbal and written to meet business needs.
style="font-size: 11pt;">Up to date with sanitation classes.
style="font-size: 11pt;">Possess a valid health
certificate.
Technical education
in hospitality or culinary school preferred.
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="font-size: 11pt;">Good command in English, both verbal and written
to meet business needs.
style="font-size: 11pt;">Possess a valid health
certificate.
Technical education
in hospitality or culinary school preferred.
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="font-size: 11pt;">Good command in English, both verbal and written
to meet business needs.
style="font-size: 11pt;">Possess a valid health
certificate.
Technical education
in hospitality or culinary school preferred.
for performing the following tasks to the highest standards:
style="font-size: 11pt;">Maintain all HACCP aspects within the hotel
operation.
style="font-size: 11pt;">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.
style="font-size: 11pt;">Complete tasks and jobs outside of the kitchen
area.
Assist in inventory
taking.
Knowledgeable of hotel’s
occupancy, events, forecasts and achievements.
style="font-size: 11pt;">Prepare menus as requested, in a timely
fashion.
Work on new dishes
for food tastings and photo taking.
style="font-size: 11pt;">Control stations within the kitchen.
style="font-size: 11pt;">Work closely with the Stewarding department to ensure
high levels of cleanliness and low levels of lost
and breakages.
style="font-size: 11pt;">Learn and adapt to changes.
style="font-size: 11pt;">Have an open-minded approach to constructive
feedback.
style="font-size: 11pt;">Maintain at all times a professional and positive
attitude towards team members and supervisors.
style="font-size: 11pt;">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.
style="font-size: 11pt;">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.
Be disciplined and adhere
to proper work practices at all times for yourself and team members assigned
to you.
style="font-size: 11pt;">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 Executive
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.
Prepare the necessary work
orders for the Engineering department.
style="font-size: 11pt;">Ensure that recipes and costings are established
and updated.
Monitor food quality
and quantity to ensure the most economical usage
of ingredients.
style="font-size: 11pt;">Advise new menus and seasonal food concept changes
with the help of the Executive Chef.
style="font-size: 11pt;">Liaise with the Chefs daily to advice on challenges
they face, ensuring that guests will experience no delays during the service
period.
Check that the quality
of food prepared by team members meet the required standard and make necessary
adjustments.
Select team members
who display qualities and attributes that 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.
style="font-size: 11pt;">Review the rosters prepared by Section Chefs in advance
and ensure that they reflect business and high productivity while yielding
a high degree of guest satisfaction.
style="font-size: 11pt;">Monitor overall food operation and ensure that food
items are being prepared in a timely and correct manner.
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.
style="font-size: 11pt;">Work closely with the Chefs, meeting regularly
to determine menu selections and specials that is both satisfying to guest
and profitable to the outlet.
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="font-size: 11pt;">Carry out any other reasonable duties
and responsibilities as assigned.
