Columbia Sussex

An Executive Sous Chef at Hilton plays a pivotal role in ensuring the smooth operation of the hotel's culinary services. This position involves leadership, creativity, and a commitment to maintaining high standards in food preparation and presentation.

Key Responsibilities

• Culinary Leadership: Manage and lead the kitchen team to ensure efficient culinary operations and uphold the hotel's standards.
• Menu Development: Collaborate with the Executive Chef to plan and prepare high-quality food and beverage offerings, with a focus on creativity and guest satisfaction.
• Quality Assurance: Ensure all food products meet Hilton's quality standards, maintaining consistency in taste and presentation.
• Training and Development: Provide clear direction and guidance to team members, fostering their growth and ensuring they are well-trained in their functions.
• Operational Oversight: Oversee the cleanliness, hygiene, and maintenance of the kitchen, ensuring compliance with health and safety regulations.
• Inventory Management: Assist in inventory taking and manage food costs to achieve optimal profitability.
• Collaboration: Work closely with other departments, such as Stewarding, to ensure high cleanliness levels and efficient operations.

Qualifications

• Education: High School graduate; technical education in hospitality or culinary school preferred.
• Experience: Minimum of 2 years as Head of Kitchen in a focused service hotel with high standards.
• Skills: Strong leadership abilities, effective communication skills in English and local language, and proficiency in training and performance management.
• Certifications: Possession of a valid health certificate.
• Additional Requirements: Experience in international chain hotels is advantageous.