What will I be doing :
What will I be doing?
As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience.
An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards :
All related matters within the kitchen department under the direction of the Culinary Director and within the limits of established Hilton and local policies and procedures.
Updating, maintenance and implementation of all set policies and procedures.
Managing stock levels, purchases, labour and other related costs.
Quality control and in cooperation with BOH Mgr. health and safety related matters.
Training and training related matters.
Contribute to menu creation
Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
Ensure consistency in quality of dishes at all times
Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef
Ensure resources meet business needs through the effective management of working rotas
Support brand standards through the training and assessment of your team
Manage food cost controls to contribute to Food and Beverage revenue
Knowledge of activities in other departments and implications
Ensure compliance with food hygiene and Health and Safety standards
What are we looking for?
An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members.
To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow :
Previous Sous Chef Experience
Approaches food in a creative way
Strong supervisory skills
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming standards
Excellent planning and organising skills
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions;
Hotel School Diploma
Experience in the kitchen and Food & Beverage field
Ability to work a variety of shifts including weekends, days, afternoons and evenings
Has knowledge of International Cuisine
Has good communication skills with English and other languages
Highly motivated, creative attitude and a team leader
Understand business and financial terms