The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen. 

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

\n\nPlan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.\nWork seamlessly with recipes, standards and plating guides.\nMaintain all HACCP aspects within the hotel operation.  \nUse appropriately all equipment, tools and machines.\nFocus on constant improvement of training manuals and SOPs.\nParticipate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.\nWork on offsite events when requested.\nComplete tasks and jobs outside of the kitchen area.\nAssist in inventory taking.\nKnowledgeable of hotel’s occupancy, events, forecasts and achievements.\nPrepare menus as requested, in a timely fashion.\nWork on new dishes for food tastings and photo taking.\nControl stations within the kitchen.\nWork closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.\nEffectively respond to guests’ requests.\nLearn and adapt to changes.\nBe receptive to constructive feedback.  \nPurchase for and control production.\nMaintain at all times a professional and positive attitude towards team members and supervisors.\nAdhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.\nCoordinate, organize and participate in all production pertaining to the kitchen.  \nCheck and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.\nBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  \nMaintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  \nBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.\nReport to the Executive Chef on any issues and take appropriate action.\nFollow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.\nWork closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.  \nExercise maximum control on wastage to achieve optimum profitability. 
Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.  \nPrepare the necessary work orders for the Engineering department.\nEnsure that recipes and costings are established and updated.\nMonitor food quality and quantity to ensure the most economical usage of ingredients.\nCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments.\nSelect team members who display qualities and attributes that reflect department standards.\nManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.\nMonitor overall food operation and ensure that food items are being prepared in a timely and correct manner.\nOversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.\nControl, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.\nReview all timesheets to ensure that team members’ work times and meal breaks are accurate.\nUnderstand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.\nEnsure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.\nThe Management reserves the right to make changes to this job description at its sole discretion and without advance notice.\nCarry out any other reasonable duties and responsibilities as assigned. \n

What are we looking for? 

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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: 

\n\nHigh School graduate or above. \n5 years as cook in a Italian Kitchen in a 5-star category hotel or individual restaurant with high standards.\n At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel. \nPossess a valid health certificate.     \nA dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. \nA hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence. \nAble to work with and consume all products and ingredients. \nAble to convert recipes and follow them through. \nProficient in Microsoft Word and Excel. \nAble to set priorities and complete tasks in a timely manner. \nWork well in stress situations, remain calm under pressure and able to solve problems. \nExcellent leadership skills. \nKnowledgeable in HACCP. \nTechnical education in hospitality or culinary school preferred. \nGood command in English and Japanese, both verbal and written to meet business needs, preferred. \nWork experience in similar capacity with international chain hotels preferred. \n