Job Title

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen, delivering an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. The primary focus will be to oversee the day-to-day operations of our fast-paced Conference & Events Kitchens.What will I be doing?As a Sous Chef, you will collaborate with the Executive Chef to manage various kitchen functions to ensure high standards of service. Your responsibilities will include:Managing all kitchen operations, including quality, operational, and administrative functionsOverseeing food provision to Food and Beverage outlets and ensuring compliance with legislationHandling guest queries efficiently to promote positive outcomesMaintaining food quality and proper storageContributing to menu development based on guest feedbackEnsuring consistent high-quality food production across all hotel outletsManaging customer relations in the absence of the Executive ChefOptimizing resource management through effective work rotationsSupporting brand standards via team training and assessmentLeading the kitchen team to ensure a motivated and organized environmentControlling costs to meet financial targets without compromising standardsSupporting other departments as needed and fostering good relationshipsAdhering to security, fire, health, safety, and food safety regulationsReporting maintenance, hygiene, and hazard issuesPracticing environmental awarenessWhat are we looking for?Our ideal candidate is committed to delivering exceptional service, demonstrating the following skills and qualities:High School diploma or higher educationMinimum 5 years of cooking experience in a 5-star hotel or high-standard restaurantAt least 3 years as a Chef de Partie or equivalent in an international hotelValid health certificateProficiency in various cooking techniques including boiling, frying, stewing, reduction, simmering, steaming, baking, and soup makingExperience in pastry, chocolate, and bread making (preferred for Pastry Kitchen)Creative, dynamic, with extensive culinary arts experienceHands-on leadership skills, capable of coaching and motivating team membersAbility to work with a variety of ingredients and adapt recipesProficiency in Microsoft Word and ExcelStrong organizational skills and ability to prioritize tasksAbility to work calmly under pressure and solve problems effectivelyExcellent leadership qualitiesKnowledge of HACCP standardsTechnical education in hospitality or culinary arts preferredGood command of English, both verbal and written (preferred)Previous experience in similar roles within international chain hotels (preferred)What will it be like to work for Hilton?Hilton is a leading global hospitality company, offering a diverse range of lodging options worldwide. We are dedicated to creating an inclusive environment where team members can thrive. Benefits include:Competitive salaryUniforms provided110 discounted travel nights annually at Hilton hotels worldwideFood & Beverage discountsRecognition programsParticipation in ESG activitiesFlexible working arrangements #J-18808-Ljbffr