Sous Chef

A Sous Chef will work closely with the Banquet Chef to manage all aspects of the Banquet 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?

A Sous Chef, will work closely with the Banquet Chef to manage aspects of the Banquet  kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Banquet and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure foods are of good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food for all Banquet events
• Manage customer relations when necessary, in the absence of the Banquet 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
• Comply with hotel security, fire regulations and all health and safety and food safety legislationhttps://jobs.hilton.com/apac/en/job/HOT0CK2L/Sous-Chef