Sous Chef

Position Purpose

To a) support the Head Chef in successfully managing the kitchen & stewarding processes and b) ensure optimal cash profit from safe, high quality meal production in their areas of responsibility.

Duties & Key Responsibilities

Being a Great Team Member

• Come to work every day with a smile on your face
• Be a reliable and motivated member of the Food Operations team and a role model for others
• Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel
• Replace the Head Chef during his/her absence as the leader of the Kitchen & Stewarding Operations in the hotel and manage the department in all aspects and  with full accountability.
• Support the Head Chef in leading and developing all members in the food operations department
• Assist the Head Chef in recruiting and selecting of new Food Operations team members
• Always deliver ‘fair share’ in team tasks and support colleagues whose workload may temporarily be heavy

• In regular (e.g., monthly) departmental leadership meetings, update HOD and/or Team Leader on the performance and progress of ‘assigned coaches’ and suggest development opportunities for them in the coming months.

• Give praise to high performers on your shifts and show recognition on the spot
• Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts
• Be aware of planned team meetings and learning sessions and attend as required
• Volunteer to participate in company campaigns like Travel with Purpose or TM committees
• https://jobs.hilton.com/apac/en/job/HOT0C7OG/Sous-Chef