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Overview
The role of Sous Chef is a vital part of the hotel's culinary team. As a key member, you will be responsible for overseeing the smooth operation of the kitchen and ensuring that all food products meet the highest standards of quality.
Key Responsibilities
- To plan, prepare and implement high-quality food and beverage products in all areas of the restaurant.
- To work seamlessly with recipes, standards, and plating guides to ensure consistency in presentation and taste.
- Maintain all HACCP aspects within the hotel operation and use equipment, tools, and machines appropriately.
- Foster a culture of constant improvement by updating training manuals and SOPs.
- Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings.
- Work on off-site events when requested and complete tasks outside of the kitchen area.
- Assist in inventory taking, knowledgeable of hotel occupancy, events, forecasts, and achievements.
- Prepare menus as requested in a timely fashion and work on new dishes for food tastings and photo taking.
- Control stations within the kitchen and work closely with the Stewarding department to maintain high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guest requests, learn and adapt to changes, and 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.
- Coordinate, organize, and participate in all production pertaining to the kitchen, check and follow-up on the assembling of ingredients and equipment.
- 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.
Requirements
- A High School graduate or above.
- 5 years' experience as a cook in a Chinese, Banquet, Main, or Pastry 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.
- Able to work with and consume all products and ingredients.
- 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.
About Hilton
Hilton is a leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities, and value.
Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day.
