Sous Chef (Mexican Cuisine)

The Sous Chef will be responsible for assisting in the management of kitchen operations, maintaining the highest culinary standards, and ensuring consistency, creativity, and excellence in all aspects of food preparation and presentation. This role requires a strong background in authentic Mexican cuisine, leadership capability, operational discipline, and the ability to thrive in a luxury remote island environment. Key Responsibilities. Culinary Operations. Assist the Executive Chef and Executive Sous Chef in the day-to-day operation of the kitchen. Lead the Mexican cuisine offering within the resort, ensuring authenticity, creativity, and consistency. Prepare and present high-quality dishes in line with Waldorf Astoria luxury standards. Develop seasonal menus, specials, and new concepts inspired by Mexican culinary traditions. Ensure all dishes are prepared according to recipes, portion controls, and presentation standards. Maintain high levels of cleanliness, organization, and food hygiene within the kitchen. Leadership & Team Management. Supervise, motivate, and support kitchen team members during daily operations. Train and develop culinary team members in Mexican cuisine techniques and standards. Foster a positive and collaborative working environment. Ensure effective communication between kitchen and service teams. Quality & Compliance. Ensure compliance with Hilton standards, HACCP procedures, and food safety regulations. Monitor product quality, freshness, and consistency at all times. Support inventory management, stock rotation, and waste control initiatives. Assist in managing food cost targets and kitchen efficiencies. Guest Experience. Ensure exceptional guest satisfaction through high-quality culinary experiences. Interact with guests where appropriate and accommodate special dietary requests. Support special events, themed dinners, and resort activations as required.