A Sous Chef - Butchery & Commissary will 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.

\n

What will I be doing?

\n

As the Sous Chef - Butchery & Commissary, you will be responsible for performing the following tasks to the highest standards:

\n\nThe communications to the Director of Culinary, Executive Sous Chef and the Stock Controller must be in respectful, friendly and professional ways. \nResponsible of receiving and checking all perishables, frozen, meat, fish, fruits, vegetables on delivery for quality and quantity.\nIn charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all meat and fish items in the freezers and fridges. \nClose communication and contact with the Director of Culinary / Executive Sous Chef with regard ordering and preparation is obligatory. \nThe guidelines and requests from the Chef must be followed in the most efficient way. \nAll machines and equipment must be kept in good repair and must be handled with care at all times. Report any maintenance requirements.\nBe present during the sanitation inspections of your areas. \nMaintaining appropriate par stock of perishables, frozen meat, fish, fruits, vegetables.\nRoom amenities with respect to Fresh fruits baskets has to be sanitized, wiped and arranged.\nSanitizing the fruits, vegetables etc before storage, processing and cutting as per requirement. \nDaily issue of perishable to outlets.\nAll new product samples to be handled and ownership of the same.\nResponsible for inventory two times every month.\nThe 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. \nDaily contact and exchange of information with the Director of Culinary or Executive Sous Chef is obligatory.\nPlan, 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.\nFocus on constant improvement of training manuals and SOPs.\nParticipate 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.\nWork on offsite events when requested.\nComplete tasks and jobs outside of the kitchen area.\nAssist in inventory taking.\nKnowledgeable of hotel’s occupancy, events, forecasts and achievements.\nPrepare menus as requested, in a timely fashion.\nControl stations within the kitchen.\nWork closely with the Stewarding department to ensure high levels of cleanliness and low levels of loss and breakages.\nEffectively respond to guests’ requests.\nLearn and adapt to changes.\nBe receptive to constructive feedback. \nPurchase and control production.\nMaintain at all times a professional and positive attitude towards team members and supervisors.\nAdhere 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.\nCoordinate, organize and participate in all production pertaining to the kitchen. \nBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. \nMaintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. \nBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.\nReport to the Director of Culinary on any issues and take appropriate action.\nFollow-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.\nWork closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be procured by means of weekly order. \nExercise maximum control on wastage to achieve optimum profitability.\nCheck 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. \nPrepare the necessary work orders for the Engineering department.\nEnsure that recipes and costings are established and updated.\nMonitor food quality and quantity to ensure the most economical usage of ingredients.\nManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.\nMonitor overall food operation and ensure that food items are being prepared in a timely and correct manner.\nOversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.\nControl, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.\nReview all timesheets to ensure that team members’ work times and meal breaks are accurate.\nUnderstand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.\nEnsure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.\nThe Management reserves the right to make changes to this job description at its sole discretion and without advance notice.\nCarry out any other reasonable duties and responsibilities as assigned.\n

What are we looking for?

\n

A Sous Chef - Butchery & Commissary 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\nHigh School graduate or above.\nMust have worked at least for 5 Years as a Butcher in Hotels, Restaurants or preferably on 5 star hotels\nMust be able to prepare all meats and fish products as specified in company standards. \nMust have basic school education \nMust be able to deal with quality control, production control, meat and fish storing \nMust have a good command of the English language \nAt least 1 year as a Sous Chef or 1 year equivalent position in an international brand hotel.\nPossess a valid health certificate.                 \nKnowledgeable with Meats, Seafood, Cuts, Storage as well as maintaining the par stock of the ingredients. \nA dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.\nA hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.\nAble to work with and consume all products and ingredients.\nAble to convert recipes and follow them through.\nProficient in Microsoft Word and Excel.\nAble to set priorities and complete tasks in a timely manner.\nWork well in stress situations, remain calm under pressure and able to solve problems.\nExcellent leadership skills.\nKnowledgeable in HACCP.\nTechnical education in hospitality or culinary school preferred.\nGood command in English, both verbal and written to meet business needs, preferred.\nWork experience in similar capacity with international chain hotels preferred.\n\n

What will it be like to work for Hilton?

\n

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!