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.

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Position Statement

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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.           

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What will you be doing? 

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

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Food & Beverage Preparation:

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1.       Plan, prepare, and implement high-quality food products and set-ups.

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2.       Follow recipes, plating guides, and maintain HACCP standards.

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3.       Control stations within the kitchen and ensure proper ingredient preparation.

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4.       Prepare menus, dishes, and new recipes for tastings and photoshoots.

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Team Leadership & Training:

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1.       Manage kitchen staff, ensure training, and maintain performance standards.

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2.       Focus on staff development, including improving training manuals and SOPs.

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3.       Participate in meetings and initiatives for quality improvement and team communication.

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Food Safety & Quality Control:

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1.       Ensure proper hygiene practices, sanitation, and cleanliness in the kitchen.

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2.       Monitor food safety standards, including ingredient checks, food contamination prevention, and proper handling.

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3.       Check and follow-up on the quality of food prepared by team members.

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Operational Efficiency:

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1.       Coordinate and participate in daily kitchen operations and production.

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2.       Control food production, minimize wastage, and manage costs to optimize profitability.

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3.       Oversee kitchen equipment and report any faults for maintenance.

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4.       Is highly versatile, ensuring seamless kitchen operations by rotating through different sections (Butchery, Garde Manger, Banquet, Pastry All Day Dining)

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Guest Satisfaction & Communication:

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1.       Effectively respond to guest requests and manage guest-facing aspects of the kitchen.

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2.       Communicate effectively with the Executive Sous Chef and team.

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3.       Adapt to changes and be open to constructive feedback.

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Inventory & Purchasing:

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1.       Assist with inventory management and assist in purchasing decisions.

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2.       Ensure accurate portion control and ingredient usage.

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3.       Work with the Stewarding department to minimize breakages and ensure cleanliness.

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Direct Reports:

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Chef de Partie, Demi Chef

What are we looking for?

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A 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:

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Education & Experience:

\n\nHigh School graduate or equivalent.\n At least 5 years of experience as a cook in a Chinese, Banquet, Main, or Pastry Kitchen in a 4 or 5-star hotel or restaurant with high standards.\nMinimum 3 years of experience as a Chef de Partie or 1 year in an equivalent position in an international brand hotel.\nValid Food Hygiene Certificate.\nA creative, dynamic individual with extensive experience in culinary arts, menu design, and food promotions.\nA hands-on trainer who leads by example, motivating the team with the right attitude and spirit of culinary excellence.\nAble to effectively prioritize and manage tasks, while working well under stress and pressure.\nExcellent leadership skills to inspire and guide the kitchen team.\nAble to set priorities, complete tasks promptly, and handle multiple responsibilities in a fast-paced environment.\nKnowledgeable in HACCP standards and food safety.\n