Sous Chef (Hilton Singapore Orchard)

Hilton Worldwide, Inc.; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

A leading hotel chain is searching for a Sous Chef to oversee culinary operations in their Singapore Orchard location. The successful candidate will lead the kitchen team, ensuring the highest standards of food quality and safety are met, while also managing staff development and menu design initiatives. Ideal candidates will bring extensive culinary experience, strong leadership abilities, and a passion for culinary excellence.

Qualifications

• At least 5 years of culinary experience in a 4- or 5-star hotel or restaurant.
• Minimum 3 years as a Chef de Partie or 1 year in an equivalent role.
• Knowledge of HACCP standards and food safety practices.

Responsibilities

• Plan and prepare high-quality dishes, maintain HACCP standards.
• Create menus for tastings and photoshoots.
• Manage kitchen staff and ensure training and performance standards.

Skills

Menu Design

Team Management

Food Safety

Operational Efficiency

Guest Satisfaction

Education

High School diploma or equivalent

Job description

Job Description - Sous Chef (Hilton Singapore Orchard) (HOT0BJCK)

Position: Sous Chef

Location: Hilton Singapore Orchard, 333 Orchard Road, Singapore 238867

Hilton offers numerous opportunities across its global portfolio, including brands like Waldorf Astoria, Conrad, Canopy, and DoubleTree. We are committed to delivering exceptional experiences to our guests and fostering a welcoming environment for our team members.

Position Summary:

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

Key Responsibilities:

• Food & Beverage Preparation: Plan and prepare high-quality dishes, follow recipes, maintain HACCP standards, and oversee ingredient preparation.
• Menu Development: Create menus, dishes, and recipes for tastings and photoshoots.
• Team Management: Manage kitchen staff, provide training, and maintain performance standards. Focus on staff development and SOP improvements.
• Food Safety & Quality Control: Ensure hygiene, sanitation, and food safety standards are met. Monitor food quality and prevent contamination.
• Operational Efficiency: Coordinate daily kitchen operations, control costs, minimize wastage, and oversee equipment maintenance.
• Versatility: Rotate through different kitchen sections such as Butchery, Garde Manger, Banquet, Pastry, and All Day Dining to ensure seamless operations.
• Guest Satisfaction & Communication: Respond to guest requests, communicate effectively with the team, and adapt to feedback.
• Inventory & Purchasing: Assist with inventory management, portion control, and work with Stewarding to ensure cleanliness and minimize breakages.

Qualifications:

• High School diploma or equivalent.
• At least 5 years of culinary experience in a 4- or 5-star hotel or restaurant, including experience in Chinese, Banquet, Main, or Pastry kitchens.
• Minimum 3 years as a Chef de Partie or 1 year in an equivalent role in an international hotel brand.
• Creative with experience in menu design and food promotion.
• Hands-on leader with excellent motivational skills.
• Ability to prioritize, work under stress, and manage multiple responsibilities.
• Strong leadership skills to guide and inspire the kitchen team.
• Knowledge of HACCP standards and food safety practices.