Job Description
Are you a creative, operationally strong culinary professional ready to play a key role in launching a new hotel? We are seeking an experienced Sous Chef to support kitchen operations, maintain the highest culinary standards, and assist in leading the culinary team during pre-opening and ongoing operations. This is a hands-on leadership role where you will help shape menus, manage kitchen workflow, and ensure consistent quality, efficiency, and safety across all culinary outlets. Key Responsibilities. Assist the Executive Chef in planning, preparing, and delivering high-quality dishes across all outlets. Oversee daily kitchen operations, ensuring timely preparation, presentation, and consistency of all menu items. Monitor and maintain food quality, portion control, and presentation standards. Innovate and support menu development, special events, and promotions. Team Leadership & Development. Lead, mentor, and motivate kitchen staff, fostering a culture of teamwork, accountability, and excellence. Train new hires on recipes, culinary techniques, hygiene standards, and equipment usage. Support scheduling, task allocation, and performance management to maintain efficiency and productivity. Encourage continuous learning, skill development, and creativity within the culinary team. Hygiene, Safety & Compliance. Ensure compliance with HACCP, local food safety regulations, and Hilton’s hygiene standards. Maintain a safe and clean kitchen environment, including proper handling of equipment, chemicals, and raw materials. Conduct regular inspections of kitchen areas to identify risks and implement corrective actions. Collaborate with the Hygiene Manager and Executive Chef to enforce food safety protocols. Operational & Collaborative Support. Work closely with the Executive Chef, F&B Managers, and BOH teams to support smooth daily operations. Assist in planning for high-volume events, banquets, and special functions. Maintain clear communication between kitchen, stewarding, and service teams to anticipate operational needs. A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. Diploma, degree, or professional certification in Culinary Arts or Hospitality Management. Proven experience in Sous Chef or similar leadership roles within hotels, resorts, or large-scale F&B operations. Strong culinary skills, menu development expertise, and operational knowledge. Knowledge of food safety, hygiene standards, and safe kitchen practices. Excellent leadership, communication, and team management skills. Ability to work in a fast-paced environment and handle multiple priorities. Fluency in English; additional languages are an advantage.
