Sous Chef (Hilton Singapore Orchard)

Hilton Worldwide, Inc.; Singapore; On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate Sous Chef to lead its culinary team in a vibrant kitchen. This role involves managing kitchen operations, ensuring food safety, and developing high-quality dishes that delight guests. The ideal candidate will have extensive culinary experience, a creative flair for menu design, and exceptional leadership skills. Join a dynamic environment where your contributions will enhance the dining experience for travelers from around the world. If you thrive in a fast-paced setting and are committed to culinary excellence, this opportunity is perfect for you.

Qualifications

• 5+ years of culinary experience in high-standard kitchens.
• Valid Food Hygiene Certificate and knowledge of HACCP standards.

Responsibilities

• Manage kitchen staff and ensure high-quality food preparation.
• Maintain food safety standards and oversee kitchen operations.

Skills

Culinary Arts

Menu Design

Food Safety

Leadership

HACCP Standards

Education

High School Diploma

Food Hygiene Certificate

Job description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travelers who stay with us every year a welcome they will never forget. Our family of brands includes Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton, and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Sous Chef will manage and lead the team to ensure smooth culinary operations and maximize standards in the hotel’s kitchen.

What will you be doing?

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

Food & Beverage Preparation:

1. Plan, prepare, and implement high-quality food products and set-ups.
2. Follow recipes, plating guides, and maintain HACCP standards.
3. Control stations within the kitchen and ensure proper ingredient preparation.
4. Prepare menus, dishes, and new recipes for tastings and photoshoots.

Team Leadership & Training:

1. Manage kitchen staff, ensure training, and maintain performance standards.
2. Focus on staff development, including improving training manuals and SOPs.
3. Participate in meetings and initiatives for quality improvement and team communication.

Food Safety & Quality Control:

1. Ensure proper hygiene practices, sanitation, and cleanliness in the kitchen.
2. Monitor food safety standards, including ingredient checks, food contamination prevention, and proper handling.
3. Check and follow-up on the quality of food prepared by team members.

Operational Efficiency:

1. Coordinate and participate in daily kitchen operations and production.
2. Control food production, minimize wastage, and manage costs to optimize profitability.
3. Oversee kitchen equipment and report faults for maintenance.
4. Ensure seamless kitchen operations by rotating through different sections (Butchery, Garde Manger, Banquet, Pastry, All Day Dining).

Guest Satisfaction & Communication:

1. Respond effectively to guest requests and manage guest-facing aspects of the kitchen.
2. Communicate effectively with the Executive Sous Chef and team.
3. Adapt to changes and be open to constructive feedback.

Inventory & Purchasing:

1. Assist with inventory management and purchasing decisions.
2. Ensure accurate portion control and ingredient usage.
3. Work with the Stewarding department to minimize breakages and ensure cleanliness.

Direct Reports:

Chef de Partie, Demi Chef

What are we looking for?

A Hilton Sous Chef is always working on behalf of our Guests and with other Team Members. To succeed in this role, you should embody the following attitude, behaviors, skills, and values:

Education & Experience:

1. High School diploma or equivalent.
2. At least 5 years of experience as a cook in a Chinese, Banquet, Main, or Pastry Kitchen in a 4- or 5-star hotel or restaurant with high standards.
3. Minimum 3 years of experience as a Chef de Partie or 1 year in an equivalent position in an international brand hotel.
4. Valid Food Hygiene Certificate.
5. A creative, dynamic individual with extensive experience in culinary arts, menu design, and food promotions.
6. A hands-on trainer who leads by example, motivating the team with the right attitude and a spirit of culinary excellence.
7. Able to effectively prioritize and manage tasks under stress and pressure.
8. Excellent leadership skills to inspire and guide the kitchen team.
9. Able to set priorities, complete tasks promptly, and handle multiple responsibilities in a fast-paced environment.
10. Knowledgeable in HACCP standards and food safety.