Executive Sous Chef

Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team. Manage food cost controls to contribute to Food and Drink revenue. An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards. Contribute to menu creation. Ensure consistency in quality of dishes at all times. Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef. Ensure resources meet business needs through the effective management of working rotas. Support brand standards through the training and assessment of your team. Ensure compliance with food hygiene and Health and Safety standards. An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. Approaches food in a creative way. Strong supervisory skills. Positive attitude. Good communication skills. Committed to delivering a high level of customer service. Excellent planning and organising skills. Ability to work a variety of shifts including weekends, days, afternoons and evenings.