Careers at Hilton – Sous Chef

Job Responsibilities:

• Work on offsite events when requested.
• Learn and adapt to changes.
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
• Use appropriately all equipment, tools and machines.
• Work on new dishes for food tastings and photo taking.
• Complete tasks and jobs outside of the kitchen area.
• Be receptive to constructive feedback.
• Assist in inventory taking.
• 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 communication flowing.
• Effectively respond to guests’ requests.
• Maintain all HACCP aspects within the hotel operation.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested, in a timely fashion.
• Control stations within the kitchen.
• Work seamlessly with recipes, standards and plating guides.

Job Requirements:

• Work well in stress situations, remain calm under pressure and able to solve problems.
• Able to convert recipes and follow them through.
• Excellent leadership skills.
• Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
• 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 set priorities and complete tasks in a timely manner.
• Proficient in Microsoft Word and Excel.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Asian Kitchen).
• 5 years as cook in an Asian Kitchen in a 5-star category hotel or individual restaurant with high standards.
• Knowledgeable in HACCP.