Lead Western Cuisine Sous Chef — Banquets & Menus

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD; Singapore; On-site; SGD 54,000 - 86,000; Full time

Benefits offered by this job

Incredible travel perks

Health & welfare benefits

Job summary

Hilton International Asia Pacific Pte Ltd. is seeking a Sous Chef to lead Western cuisine production for banquets, catering, and daily operations. You will ensure quality, safety, and timely service while guiding culinary teams to deliver memorable guest experiences.

The role emphasizes menu execution, event support, and collaboration with hotel departments to maintain standards for high-volume production in a fast-paced environment.

Qualifications

• Relevant experience in a professional kitchen, preferably in Western cuisine, banquet, catering, or high-volume food production.
• Good knowledge of cooking techniques, food preparation, presentation, and kitchen operations.
• Ability to plan and coordinate food production according to operational requirements.
• Ability to lead, guide, and develop culinary Team Members.
• Good understanding of food safety, hygiene, food cost, portion control, and stock management.
• Good communication, teamwork, and organisational skills.
• Ability to work effectively in a fast-paced kitchen environment and adapt to changing operational requirements.
• Positive attitude and willingness to learn and develop.
• Willingness to work shifts, weekends, and public holidays according to operational requirements.

Responsibilities

• Oversee the preparation and production of Western cuisine for banquets, outside catering, and daily kitchen operations.
• Support the preparation and execution of menus for special events, culinary collaborations, and the 7 Paintings launch.
• Coordinate food production, mise en place, portioning, presentation, and quality according to operational requirements.
• Support menu development and contribute ideas for special events and culinary projects.
• Monitor food quality, portion control, food cost, stock usage, and food wastage.
• Lead, guide, and train culinary Team Members to maintain consistent food quality, hygiene, and operational standards.
• Assist with scheduling and deployment of Team Members according to operational requirements.
• Work closely with other kitchen sections and hotel departments to ensure smooth and timely food production and service.
• Ensure compliance with food safety, hygiene, health and safety, and hotel policies and procedures.
• Maintain a clean, organised, and safe kitchen environment.
• Perform other reasonable duties and responsibilities as assigned by Management.
• The Management reserves the right to make reasonable changes to this job description as necessary to meet the operational and business requirements of the hotel.

Skills

Western cuisine

Food safety

Team leadership

Menu development

Kitchen operations

Cost control

Communication

Job description

Hilton International Asia Pacific Pte Ltd. is seeking a Sous Chef to lead Western cuisine production for banquets, catering, and daily operations. You will ensure quality, safety, and timely service while guiding culinary teams to deliver memorable guest experiences.

The role emphasizes menu execution, event support, and collaboration with hotel departments to maintain standards for high-volume production in a fast-paced environment.