Senior Sous Chef (Banquet) - Conrad Singapore Orchard

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD; Singapore; Presencial; SGD 65.000 - 90.000; Jornada completa

Descripción de la vacante

Hilton invites you to join an award-winning team as Senior Sous Chef in Singapore. You’ll lead daily kitchen operations, ensure high culinary standards, and uphold Hilton’s hospitality of light and warmth for guests.

You’ll drive menu development, training, and sanitation, while managing costs and collaborating with the Executive Chef. This role demands strong leadership, English communication, and HACCP compliance in a luxury hotel environment.

Formación

• Excellent command of written and spoken English for guest and team communication.
• Minimum 10 years of relevant experience in reputable restaurants or five-star hotels; international experience is a plus.
• Sound knowledge of food safety, hygiene and sanitation; HACCP certification is advantageous.
• Culinary Arts qualification or equivalent certification is required.
• Demonstrated leadership, training, team motivation and effective communication.
• Public relations and marketing skills are advantageous.
• Strong wine knowledge would be an advantage.

Responsabilidades

• Supervise all employees during set-up, service and breakdown for each meal period.
• Ensure sanitation standards and cleanliness of the kitchen; enforce HACCP.
• Collaborate with Executive Chef/Chef De Cuisine on marketing plans throughout the year.
• Schedule adherence and sign-in verification of staff.
• Provide ongoing training to all employees.
• Maintain discipline and motivation among staff.
• Train line cooks effectively.
• Coordinate with managers, stewarding and engineering for smooth operations.
• Ensure proper food storage and FIFO system.
• Act as trusted substitute for Executive Chef or Chef De Cuisine when needed.
• Participate in scheduling and performance evaluations.
• Respond properly to hotel emergencies or safety situations.
• Perform other tasks assigned by management; support other kitchen departments when required.
• Prepare seasonal menus and control food preparation/storage.
• Collaborate on menu development; ensure service meets Hilton standards.
• Order daily items and verify taste and presentation; expedite orders when needed.
• Inspect sanitation and maintenance of equipment; enforce proper work orders.

Conocimientos

English proficiency

Leadership

Training

Team motivation

Communication

Restaurant/hotel knowledge

Public relations

Marketing skills

Wine knowledge

Food safety knowledge

Educación

Culinary Arts qualification or equivalent certification

HACCP certification (advantage)

Descripción del empleo

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands,and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore ourCareers Blogto see why we’re more than a great place to stay—we’re a great place to work.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Senior Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Good command of written and spoken English to communicate effectively with guests and team members.
• Minimum 10 years of relevant experience in reputable restaurants or five-star hotels. International work experience would be an advantage.
• Sound knowledge of food safety, hygiene and sanitation standards in the food service and hospitality industry. HACCP certification would be an advantage.
• A qualification in Culinary Arts or an equivalent relevant certification is required.
• Demonstrated leadership, training, team motivation and communication skills.
• Good public relations and marketing skills would be an advantage.
• Strong wine knowledge would be an advantage.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

As a Senior Sous Chef, you will be responsible for performing the following tasks to the highest standards;

People

• Supervise all employees during set‑up, service and breakdown for each meal period.

• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP

• Work together with the Executive Chef/Chef De Cuisine in preparing marketing plan throughout the year.

• Verify that all scheduled staff is present and signed-in.

• Ensure training is occurring on an ongoing basis with all employees.

• Maintain discipline and motivation for employees.

• Ensure proper training is given to all line cooks.

• Actively work with managers, stewarding, and engineering in having a smooth operation.

• Ensure kitchen employees are storing food properly, following a ‘FIFO’ system.

• Assume full responsibility in the absence of the Executive Chef and/or Chef De Cuisine.

• Participate in the scheduling and performance evaluation of kitchen employees.

• Respond properly in any hotel emergency or safety situation.

• Perform other tasks or projects assigned by hotel management and staff.

• Support other kitchen department when required.

Product

• Able to prepare seasonal menu.

• Work together with the Executive Chef/Chef De Cuisine in preparing menus.

• Control all food preparation/storage.

• Ensure the service and food prepared are up to Hotel’s standard.

• Requisite all food items needed daily from the food storeroom in concert with all cooks.

• Verify the taste and presentation of food produced prior to meal periods.

• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.

• Expedite orders on the line.

• Inspect and supervise the sanitation and maintenance of equipment.

• Ensure that proper work orders are made and follow up accordingly.

Profit

• Control labor and food costs.

• Perform daily storeroom inspections of all walk‑in refrigerators to ensure that proper rotation of food is done.

• Assist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.

• Review the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.

• Inform and keep the Executive Chef/Chef De Cuisine up‑to‑date on problems and irregularities and recommends courses of action.

• Monitor and control the labor maximize productivity to produce a quality product while adhering to labor standards.

• Monitor and control the food cost by creative menu planning, keeping waste to a minimum.

• Assist in the development of a safe and clean working environment