Executive Sous Chef

The Executive Sous Chef is fully responsible for the preparation of all food in the Kitchens. This role supervises the work of Kitchen staff, advises on the preparation of Kitchen menus and the purchasing of all food. As the Executive Sous Chef, you will be responsible for performing the following tasks to the highest standards. Supervise all work production, complying with government and group regulations. Participate creatively in the preparation of menus and special food items, as well as in the organization of a variety of team member activities held at the Team Member Restaurant. Responsible for the maintenance of a relatively low food cost in the Team Member Kitchen. Responsible for the cleanliness, sanitation and orderliness of the Kitchen. Organize and supervise the work of all production personnel engaged in the preparation of food in the Kitchen and participate as well. Responsible for team member management including working schedules, trainings, performance reviews and talent development. Manage and control the goods in stock. Establish standards of food quality and preparation and ensure that they are strictly adhered to. Perform other duties common to supervisory personnel. Be aware of all house rules, observe them and assist in enforcing them, encouraging fellow employees to do likewise. Train junior staff on the job in order to improve their standards. Follow and enforce the hygiene and safety standards set by the hotel and Food & Hygiene department. Be responsible for the management of team member meal orders. Be responsible for the fixed assets, ensuring that hotel management requirements are met. Be responsible for the chemical use in the Kitchen, ensuring that local and group regulations are met. Executive Sous Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. Creativity: Ability to use seasonal ingredients and propose menus that match the customer's image. Management Skills: Capability to lead a large team and ensure that each member is motivated and productive. Communication Skills: Essential for maintaining a lively kitchen atmosphere and effectively interacting with staff and other team members. Branding Skills: Ability to identify and promote the strengths and image of the hotel or restaurant through appropriate PR strategies. Research Skills: Constantly researching new ingredients and trends to incorporate into the menu. Other skill we need are. Minimum 2 years of experience in the same position in a 5-star international branded hotel or comparable industry related experience, and more than 10 years experiences as Chef. Passionate and creative to drive customer satisfaction. Knowledgeable of hygiene, safety and food ingredients. Able to train and inspire the team to achieve / out-perform with good food cost control. Good English & Japanese communication skills. Team player with a strong sense of responsibility and self-motivation, patient. Able to maintain excellent relations with team members. Able to work under pressure. Familiar with computer systems, preferred. **