A Sous Chef \-Butchery & Commissarywill work closely with the Director of Culinary to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs\. **What will I be doing?** As the Sous Chef \-Butchery & Commissary, you will be responsible for performing the following tasks to the highest standards: + The communications to the Director of Culinary, Executive Sous Chef and the Stock Controller must be in respectful, friendly and professional ways\. + Responsible of receiving and checking all perishables, frozen, meat, fish, fruits, vegetables on delivery for quality and quantity\. + In charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all meat and fish items in the freezers and fridges\. + Close communication and contact with the Director of Culinary / Executive Sous Chef with regard ordering and preparation is obligatory\. + The guidelines and requests from the Chef must be followed in the most efficient way\. + All machines and equipment must be kept in good repair and must be handled with care at all times\. Report any maintenance requirements\. + Be present during the sanitation inspections of your areas\. + Maintaining appropriate par stock of perishables, frozen meat, fish, fruits, vegetables\. + Room amenities with respect to Fresh fruits baskets has to be sanitized, wiped and arranged\. + Sanitizing the fruits, vegetables etc before storage, processing and cutting as per requirement\. + Daily issue of perishable to outlets\. + All new product samples to be handled and ownership of the same\. + Responsible for inventory two times every month\. + The Sous Chef must be fully aware of the company controlling and food preparation procedures e\.g\. portion control, as outlined in the F&B manual\. + Daily contact and exchange of information with the Director of Culinary or Executive Sous Chef is obligatory\. + 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 the 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\. + Control stations within the kitchen\. + Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of loss and breakages\. + Effectively respond to guests’ requests\. + Learn and adapt to changes\. + Be receptive to constructive feedback\. + Purchase 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\. + 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 Director of Culinary 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 as instructed by the Executive Sous Chef\. + Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be procured by means of weekly order\. + Exercise maximum control on wastage to achieve optimum profitability\. + Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef\. + Prepare the necessary work orders for the Engineering department\. + Ensure that recipes and costings are established and updated\. + Monitor food quality and quantity to ensure the most economical usage of ingredients\. + Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility\. + Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner\. + Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area\. + Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction\. + Review all timesheets to ensure that team members’ work times and meal breaks are accurate\. + Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards\. + Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations\. + The Management reserves the right to make changes to this job description at its sole discretion and without advance notice\. + Carry out any other reasonable duties and responsibilities as assigned\. **What are we looking for?** A Sous Chef \-Butchery & Commissaryserving 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: + High School graduate or above\. + Must have worked at least for 5 Years as a Butcher in Hotels, Restaurants or preferably on 5 star hotels + Must be able to prepare all meats and fish products as specified in company standards\. + Must have basic school education + Must be able to deal with quality control, production control, meat and fish storing + Must have a good command of the English language + At least 1 year as a Sous Chef or 1 year equivalent position in an international brand hotel\. + Possess a validhealth certificate\. + Knowledgeable with Meats, Seafood, Cuts, Storage as well as maintaining the par stock of the ingredients\. + 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 work with and consume all products and ingredients\. + Able to convert recipes and follow them through\. + 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, preferred\. + Work experience in similar capacity with international chain hotels preferred\. **What will it be like to work for Hilton?** 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 \(http://jobs\.hiltonworldwide\.com/our\-brands/index\.php\) \. 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\! **Job:** _Culinary_ **Title:** _Sous Chef \- Butchery & Commissary \- Hilton Maldives Amingiri Resort & Spa_ **Location:** _null_ **Requisition ID:** _HOT0BKUW_ **EOE/AA/Disabled/Veterans**