Exceptional Hospitality Starts with You
Picture
yourself brightening someone’s day. When you join our Hotels team, that’s
exactly what you’ll do every time you come to work! You'll be the brains behind
the kitchen operations, making sure everything runs smoothly and deliciously.
You are also a key player in bringing our culinary vision to life.
As a Sous Chef, you’re not just leading daily kitchen
operations – you’re spreading the light and warmth of hospitality by delivering
memorable experiences that make the stay for every guest.
At Hilton, our
core values define what it takes to succeed here and guide the qualities we look
for in every team member:
A Sous Chef serving Hilton Brands always works
on behalf of our guests and collaborates closely with fellow Team Members.
To succeed in this role, candidates should demonstrate the following:
style="list-style-type: disc;">
Relevant culinary qualifications
or equivalent professional experience in Culinary Arts, Hospitality, or
a related field.Proven experience in culinary operations, including
supervising kitchen teams in a fast-paced environment.Good verbal
and written communication skills in English to support operational and guest
service requirements.Strong knowledge of food safety, hygiene,
sanitation, and safe food handling practices in accordance with applicable local
regulations.Demonstrated leadership, coaching, and team development
skills, with the ability to motivate and support Team Members.Good
understanding of food cost control, recipe standardisation, inventory
management, and portion control.Strong culinary skills with the ability
to prepare and present high-quality dishes across à la carte, buffet,
and banquet operations.A creative approach to menu execution and food
presentation while maintaining Hilton's quality and brand
standards.Excellent organisational and time management skills, with
the ability to prioritise tasks and perform effectively under
pressure.Flexibility to work rotating shifts, weekends, and public
holidays, based on operational requirements.A positive, professional,
and guest-focused attitude with a commitment to delivering exceptional dining
experiences.
How We’ll Help
You Thrive
At Hilton, the hospitality we’re known for doesn’t
end with our guests. We proudly invest in our Team Members’ wellbeing,
supporting you through all of life’s moments. When you join Hilton, our
exceptional care extends to you with unmatched perks and benefits,
including*:
Incredible travel perks – Enjoy 110 nights of deeply
discounted travel, with room rates as low as $40 USD/night at our world-class
hotels through our Go Hilton travel program
Health & welfare benefits
– From checkups to dental cleanings to new glasses, we offer a variety of health
plans that keep you covered
*Benefits availability may vary depending
on Team Member’s location as well as terms and conditions of employment and
are subject to the terms and conditions of each specific
program/plan.
At Hilton, our core values define what it takes
to succeed here and guide the qualities we look for in every team
member:
A Sous Chef serving Hilton Brands always works on behalf of our
guests and collaborates closely with fellow Team Members. To succeed in
this role, candidates should demonstrate the following:
style="list-style-type: disc;">
Relevant culinary qualifications
or equivalent professional experience in Culinary Arts, Hospitality, or
a related field.Proven experience in culinary operations, including
supervising kitchen teams in a fast-paced environment.Good verbal
and written communication skills in English to support operational and guest
service requirements.Strong knowledge of food safety, hygiene,
sanitation, and safe food handling practices in accordance with applicable local
regulations.Demonstrated leadership, coaching, and team development
skills, with the ability to motivate and support Team Members.Good
understanding of food cost control, recipe standardisation, inventory
management, and portion control.Strong culinary skills with the ability
to prepare and present high-quality dishes across à la carte, buffet,
and banquet operations.A creative approach to menu execution and food
presentation while maintaining Hilton's quality and brand
standards.Excellent organisational and time management skills, with
the ability to prioritise tasks and perform effectively under
pressure.Flexibility to work rotating shifts, weekends, and public
holidays, based on operational requirements.A positive, professional,
and guest-focused attitude with a commitment to delivering exceptional dining
experiences.
How We’ll Help
You Thrive
At Hilton, the hospitality we’re known for doesn’t
end with our guests. We proudly invest in our Team Members’ wellbeing,
supporting you through all of life’s moments.
When you join Hilton, our exceptional care extends to you with unmatched perks
and benefits, including*:
Incredible travel perks – Enjoy 110 nights
of deeply discounted travel, with room rates as low as $40 USD/night at our
world-class hotels through our Go Hilton travel program
Health &
welfare benefits – From checkups to dental cleanings to new glasses, we offer
a variety of health plans that keep you covered
*Benefits availability
may vary depending on Team Member’s location as well as terms and conditions
of employment and are subject to the terms and conditions of each specific
program/plan.
At Hilton, our core values define what it takes
to succeed here and guide the qualities we look for in every team
member:
A Sous Chef serving Hilton Brands always works on behalf of our
guests and collaborates closely with fellow Team Members. To succeed in
this role, candidates should demonstrate the following:
style="list-style-type: disc;">
Relevant culinary qualifications
or equivalent professional experience in Culinary Arts, Hospitality, or
a related field.Proven experience in culinary operations, including
supervising kitchen teams in a fast-paced environment.Good verbal
and written communication skills in English to support operational and guest
service requirements.Strong knowledge of food safety, hygiene,
sanitation, and safe food handling practices in accordance with applicable local
regulations.Demonstrated leadership, coaching, and team development
skills, with the ability to motivate and support Team Members.Good
understanding of food cost control, recipe standardisation, inventory
management, and portion control.Strong culinary skills with the ability
to prepare and present high-quality dishes across à la carte, buffet,
and banquet operations.A creative approach to menu execution and food
presentation while maintaining Hilton's quality and brand
standards.Excellent organisational and time management skills, with
the ability to prioritise tasks and perform effectively under
pressure.Flexibility to work rotating shifts, weekends, and public
holidays, based on operational requirements.A positive, professional,
and guest-focused attitude with a commitment to delivering exceptional dining
experiences.
How We’ll Help
You Thrive
At Hilton, the hospitality we’re known for doesn’t
end with our guests. We proudly invest in our Team Members’ wellbeing,
supporting you through all of life’s moments. When you join Hilton, our
exceptional care extends to you with unmatched perks and benefits,
including*:
Incredible travel perks – Enjoy 110 nights of deeply
discounted travel, with room rates as low as $40 USD/night at our world-class
hotels through our Go Hilton travel program
Health & welfare benefits
– From checkups to dental cleanings to new glasses, we offer a variety of health
plans that keep you covered
*Benefits availability may vary depending
on Team Member’s location as well as terms and conditions of employment and
are subject to the terms and conditions of each specific
program/plan.
As a Sous Chef, you will be responsible
for performing the following tasks to the highest
standards:
People
- Supervise all employees
during set-up, service and breakdown for each meal period. - Ensure
that sanitation standards as set forth by Hilton and local regulations are
in compliance as well as the cleanliness and organization of the kitchen.
HACCP - Work together with the Senior Sous chef and/or Executive Sous Chef
in preparing marketing plan throughout the year. - Verify all scheduled
staff is present and signed-in. - Ensure training is occurring on
an ongoing basis with all employees. - Maintain discipline and motivation
for employees. - Ensure proper training is given to all line
cooks. - Actively work with restaurant manager, stewarding,
and engineering in having a smooth operation. - Ensure kitchen employees
are storing food properly, following a ‘FIFO’ system. - Assume full
responsibility in the absence of the Senior Sous chef and/or Executive Sous
Chef. - Participate in the scheduling and performance evaluation
of kitchen employees. - Respond properly in any hotel emergency or safety
situation. - Perform other tasks or projects assigned by hotel management
and staff. - Support another kitchen department when
required.
Product
- Able
to assist and prepare Tea Lounge, In Room Dining, Basilico, Manhattan
and Western Banquet menu items. - Expedite orders on the line, by getting
involved, coordinating, checking and managing the line, - Control
all food preparation/storage. - Ensure the service and food prepared
are up to Hotel’s standard. - Requisite all food items needed daily
from the food storeroom in concert with all cooks. - Verify the taste
and presentation of food produced prior to meal periods. - Communicate
and delegate the production schedule for the day, collating quantities to
be produced from the forecast and for the next day’s banquet function
sheets. - Inspect and supervise the sanitation and maintenance
of equipment. - Ensure that proper work orders are made and follow up
accordingly.
Profit
- Control
labor and food costs. - Perform daily storeroom inspections of all walk-in
refrigerators to ensure that proper rotation of food is done. - Assist
the storeroom Receiving Clerk in reviewing the quality of goods received
as necessary. - Review the refrigerator areas of the kitchen
and storerooms to ensure the proper usage of merchandise. - Inform
and keep the Senior Sous chef and/or Executive Sous Chef up-to-date on problems
and irregularities and recommends courses of action. - Monitor and control
the labor maximize productivity to produce a quality product while adhering
to labor standards. - Monitor and control the food cost by creative menu
planning, keeping waste to a minimum. - Assist in the development of
a safe and clean working environment.
