Sous Chef

About the role

Join Hilton’s hotel kitchen team as a Sous Chef and help create memorable guest experiences through exceptional hospitality. You will lead daily kitchen operations, mentor staff, and ensure every dish reflects the warmth and quality that Hilton promises.

Key responsibilities

• Lead culinary team operations, providing hands‑on coaching to kitchen staff in outlet or banquet environments.
• Oversee production and service by managing daily kitchen workflows, creating production lists, performing line checks, and expediting service periods.
• Develop and implement seasonal menus, promotional features, and daily specials to keep offerings fresh and appealing.
• Foster collaboration between Front‑of‑House and Back‑of‑House teams to ensure seamless service.
• Assist with administrative tasks such as inventory management, ordering, and staff scheduling.
• Maintain compliance with health, safety, sanitation, and alcohol awareness regulations.

Required profile

• A genuine passion for hospitality and creating delightful guest experiences.
• Integrity, leadership, teamwork, ownership, and a sense of urgency in daily tasks.
• Ability to inspire and develop kitchen staff.

Required skills

• Knowledge of health, safety, sanitation, and alcohol awareness standards.
• Experience developing seasonal menus, specials, and promotional items.
• Proficiency in inventory control, ordering processes, and staff scheduling.