Sous Chef

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's 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 in 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 in order 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.
• Knowledgeable of hotel's 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, organize and participate in all production pertaining to the kitchen.
• 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