Sous Chef

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The Sous Chef serving Hilton Hotels is working on behalf of our Guest and working with our team members, to successfully fill this role, you should maintain the attitude behaviors, skills and values that follow:
- Positive attitude
- Good communication skills English
- Committed to delivering high levels of Guest service
- Excellent grooming standards
- Ability to work with ownership as well within a team
- Flexible and reliable
- Excellent attention to details
- A passion for being on a winning team
- A passion for delivering exceptional levels of Guest service
- Strong work ethic
- Ability to work under pressure
- Flexibility to work late shifts
- Methodical and well organized
- Excellent leadership, interpersonal and communication skills
- Strong organizational, planning and analytic skills
- Proficiency preferred with computers and computer programs, including Microsoft Office
- Accountable and resilient
- Asian & Western & pastry & international Culinary Skills & Knowledge
- Minimum seven to ten years- experience in Kitchen Operations, including at least four years as Chef de Partie or 1 year as sous chef with supervisory experience in a quality rated Hotel/Resort required.

CORE COMPETENCIES / ROLES AND RESPONSIBILITIES:
As Sous Chef, you will be required to conduct your duty in a courteous, safe and efficient manner, in accordance with the hotel- s policies and procedures, ensuring that a high level of service is maintained. You are responsible to deliver an excellent Guest and Member experience. You will perform the following tasks to the highest standards:
- Assist the Head of department with Team Members performance issues in compliance with company policies and procedures
- Assist the Head of department with recruiting, managing, training and developing the Team Members
- Assist the Head of department with setting departmental objectives, work schedules, budgets, policies, and procedures
- Responsible for department/ outlet targets and budgets.
- Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements.
- Monitor the appearance, standards, and performance of the Department Team Members with an emphasis on training and teamwork.
- Monitor staffing levels to meet cover business demands
- Allocate work duties to Supervisor/Team Members
- Maintain good communication and working relationships with all hotel departments
- Conduct monthly communication meetings, in the absence of the Head of department, and produce minutes.
- Have a good understanding and ensure the team understanding of the Hotel- s emergency procedures, Hotel security, fire regulations and all health and safety legislation and ensure implementation of those related to your department;
- Have knowledge of the department procedures and standards; ensure the implementation all department procedures and standards.
- Have knowledge of the hotel, its services, and facilities
- Handle equipment, tools, keys and supplies in proper way, kept in good working condition and regularly inspected, ensure the team does the same.
- Report maintenance deficiencies and items in need of repair and follow up to make it done
- Report hazard issues and follow up to make it done
- Carry out lost and found procedures
- Ensure the standards of cleanliness and orderliness of all working areas
- Be environmentally aware
- Manage Guest requests in a timely and efficient manner
- Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
- Attend training and meetings when required.
- Carry out any other reasonable task set by the Hotel's Management
- Manage master keys in his/her possession
- Cooks and Supervises kitchen Team Members in the proper preparation, cooking and garnishment of various menu Items.
- Assist the Ex.Chef to maintain the food cost at the budget.
- Responsible to do the kitchen monthly inventory assist by the cost controller in his section
- Assist the Ex.Chef in the creation and planning of menus and implement changes to continue to attract business.
- Reports any equipment in need of repair to Ex.Chef and engineering for service.
- Ensure all guests are being treated in an efficient and courteous manner through positive transactions between Kitchen and F&B Service Team Members, and that all Hilton standards are being applied.
- Ensure all Kitchen quality standards are complied with and that policies and procedures are consistently applied.
- Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.
- Ensure to be present in the kitchen pass during the service to make sure of the quality of the product send to the guest
- Able to assist with making changes that respond to the marketplace and to guest needs, both present and anticipated.
- Assist with the implementation of kitchen plans send by Executive chef.
- Develop positive attitude on job skills, knowledge, autonomy and creativity of Team Members
- Provide them the basis of working in a kitchen in order to increase their qualification and culinary knowledge
- Completes other reasonable duties and services as assigned by the Executive Chef