Job Title

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximise the level of standard in the hotels kitchen.What will I be doing?As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:Plan, prepare, and implement high-quality food and beverage products, and set-ups in all areas of the restaurant.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.Be knowledgeable of hotels 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 guests 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 your supervision do so as well for the department to operate smoothly.Coordinate, organise, and participate in all production pertaining to the kitchen.Check and follow-up on the assembling of ingredients and equipment for the la 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.Maintain good personal hygiene, clean uniforms, proper sanitation, and cleanliness of the workstations and work tools.Be aware of the dangers of contaminated food and ensure ingredients in the 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 wastage to achieve optimum profitability.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.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 the most economical usage of ingredients.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.Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.Control, monitor, and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.Review all timesheets to ensure that team members work times and meal breaks are accurate.Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.Ensure that team members have a complete understanding of and adhere to the hotels team member rules and regulations.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.What are we looking for?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:High School graduate or above.5 years as cook in a Main 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.Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, 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 impresses upon the team the right attitude and spirit of culinary excellence.Able to work with and consume 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 in stress situations, 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 in English, both verbal and written, to meet business needs, preferred.Work experience in 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. We are committed to an equitable and inclusive workforce and environment where Team Members can be their authentic selves with opportunity for all to learn, grow, succeed, and thrive. Joining this award-winning Great Place to Work culture means:Competitive compensation packageLaundered uniform provided110 discounted travel nights per year for you, your friends, or family to enjoy at any of our 8000+ hotels located in 138 countries and territories around the worldFood & Beverage discounts so you don''t just stay when you travel but also enjoy dining experiencesAmazing awards & recognition programsOpportunities to participate in ESG activitiesFlexibility so you can Thrive and make space for what matters mostCompetitive salary range: $76,000 - $86,520 (plus superannuation) #J-18808-Ljbffr