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.

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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.

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Position Statement

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The Junior Sous Chef will manage and lead the team in the absence of Chef de Cuisine/ Sous Chef to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.              

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What will you be doing?

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As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards:

\n\nAssist to plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.\nWork seamlessly with recipes, standards and plating guides.\nMaintain all HACCP aspects within the hotel operation.\nUse appropriately all equipment, tools and machines.\nRecommend improvement of training manuals and SOPs.\nWork on offsite events when requested and complete jobs as assigned outside of the kitchen area.\nAssist in inventory taking.\nKnowledgeable of hotel’s occupancy, events, forecasts and achievements.\nWork on new dishes for food tastings and photo taking.\nEffectively respond to guests’ requests and be receptive to constructive feedback.\nPurchase for and control production to minimise food wastage.\nMaintain at all times a professional and positive attitude towards team members and supervisors.\nCoordinate, organize and participate in all production pertaining to the kitchen.\nCheck and maintain the standards of dishes, portion control and costing at all times.\nMaintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.\nExercise maximum control on wastage to achieve optimum profitability.\nEnsure that recipes and costings are established and updated.\nCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments.\nCarry out any other reasonable duties and responsibilities as assigned.\n

What are we looking for?

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A Junior 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:

\n\n5 years as cook in a hotel or individual restaurant with high standards or in similar capacity.\nAt least 2 years in supervisory role.\nA dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.\nAble to convert recipes and follow them through.\nAble to set priorities and complete tasks in a timely manner.\nExcellent leadership skills.\nKnowledgeable in HACCP.\n\n

What will it be like to work for Hilton?

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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. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. 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. And, our amazing Team Members are at the heart of it all!

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