Executive Sous Chef

Job Description - Executive Sous Chef (HOT0C430)

Job Description

Job Number : HOT0C430

Work Locations

Hilton Auckland Hotel Princes Wharf 147 Quay Street Auckland 1010

Are you a passionate culinary professional ready to take the next step in your career? We’re looking for an Executive Sous Chef to join our dynamic team and help deliver exceptional dining experiences at Hilton Auckland.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we’re here : to delight our guests, Team Members, and owners alike.

An Executive Sous Chef, under the guidance of the Culinary Director, will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen.

What will you be doing?

• Plan, prepare and implement high quality food and beverage products, and set‑ups in all areas in the restaurant by work seamlessly with recipes, standards and plating guides.
• Ensuring proper inventory and ordering and procurement to support cost control measures.
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Maintain all HACCP aspects within the hotel operation.
• Prioritise improvement of training manuals, guidelines and SOPs.
• Participate actively in quality initiatives such as daily briefings, weekly BEO meetings and other departmental meetings as required to have knowledge of hotel’s occupancy, events, forecasts and achievement.
• Actively participate in department rostering, promotions, recognition and engagement programmes
• With the guidance of the Culinary Director, work on new dishes for food tastings and photo taking.
• Oversee all stations within the kitchen including Stewarding to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests’ requests and being open to constructive feedback.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so to ensure smooth operations.
• Ensure all safety guidelines are followed by all the team members including food safety.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Report to the Culinary Director on any issues and take appropriate action.
• Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Culinary Director
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

Qualifications

What are we looking for?

An Executive Sous Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow :

#J-18808-Ljbffr