Sous Chef

• Plan, prepare, and implement high-quality food and beverage products, following recipes, standards, and plating guides.
• Manage the provision of food to Food and Beverage outlets, ensuring compliance with HACCP standards, health, safety, and food safety legislation.
• Oversee food operations, including purchasing, production control, and food costs to maximize profitability.
• Prepare menus and develop new dishes, controlling kitchen stations and maintaining food quality.
• 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 and costing at all times to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Improve training manuals and SOPs, and ensure team members are knowledgeable about menu items, promotions, and events.
• Participate in quality initiatives and team meetings to enhance culinary operations and communication.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately to preventing food contamination
• Select, train, and monitor team members, ensuring they are certified and adhere to hotel regulations.
• Ensure compliance with hotel rules, security, fire regulations, and team member handbook.
• Ensure maintenance, hygiene, and cleanliness of workstations, addressing hazard issues promptly and Prepare the necessary work orders for the Engineering department.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages
• Maintain professionalism, a positive attitude, and good communication and work relationships.
• Respond effectively to guests' requests, adapt to changes, and be receptive to feedback.
• Coordinate and participate in kitchen production, maintaining recipe standards and portion control.
• Assist with offsite events and tasks outside the kitchen, and help with inventory taking.
• Stay informed about hotel occupancy, events, and forecasts.
• Report issues to the Executive Chef and implement changes in recipes and work methods.
• Promote teamwork to achieve departmental goals and standards.
• Carry out additional duties as assigned.

• 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 variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main 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 set priorities and complete tasks in a timely manner
• Able to work with and consume all products and ingredients.
• Able to convert recipes and follow them through.
• Proficient in Microsoft Office, especially Word and Excel.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Knowledgeable in HACCP.
• Technical education in hospitality or culinary school preferred.

Hilton