Job Description

The Sous Chef is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards.

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

1. To maintain a high customer service focus by approaching your job with the customers always in mind.

2. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

3. To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.

4. To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.

5. To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.

6. To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.

7. To ensure that all Food Safety System polices and guidelines are followed and implemented.

8. Closely monitor food requirements in the outlets ensuring all incoming food items are of correct quality, quantity and are received and transported to outlets as per FSS requirements.

9. To develop and build a solid and stable team environment and to coach and develop all subordinates. 10. To maintain the budgeted costs without effecting the operation or set standards

11. Maintain a good relation with Restaurant / Banquet Manager in order to discuss and decide on the Restaurant / Banquet issues, various activities and Menus.

12. Ensure that all daily Market List orderings are checked and reflect the Restaurant / Banquet level of business.

13. To assess and monitor cleanliness on a daily basis, liaising with the Chief Steward and Chief Engineer to ensure all equipment remains clean and in good working order.

14. To assist in general food production work where required.

15. To supervise, guide and develop chefs of lower positions and ensuring the quality of food production remains at optimum level.

16. To effectively manage the performance of team members, ensuring that policies and procedures are observed and adhered to consistently.

17. To liaise closely with the Executive Chef and Executive Sous Chef, ensuring food quality and preparation techniques are of the highest standard.

18. To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.

19. Food Safety and Hygiene: The implementation of the Food Safety System (FSS), to ensure that all policies and guide lines are implemented, trained, monitored and followed.

20. To follow, train and monitor Double Tree by Hilton Melaka Fire & Safety procedures.

21. To ensure all Hotel policies and procedures are correctly observed and adhered.

22. To conduct regular communication meetings and training sessions to ensure that skills, techniques and knowledge remains at optimum level.

23. Performing any additional tasks as delegated by management or guests and to ensure our guests receive outstanding service.

What are we looking for?
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Minimum SPM
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision \xe2\x80\x9cto fill the earth with the light and warmth of hospitality\xe2\x80\x9d unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Hilton