Sous Chef at Hilton

What will I be doing as a Sous Chef?

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Be environmentally aware

   What are we looking for?

• Previous experience as a Sous Chef
• Excellent planning and organizing skills
• Passion for producing high quality food
• Ability multi-task and meet deadlines
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook