Sous Chef – Butchery

JOB DESCRIPTION

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.

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
• https://jobs.hilton.com/apac/en/job/HOT0BKUW/Sous-Chef-Butchery-Commissary-Hilton-Maldives-Amingiri-Resort-Spa