[Hilton] Sous chef | La Festa Phu Quoc

As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:
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Carry out any other reasonable duties and responsibilities as assigned.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
Work on offsite events when requested.
Purchase for and control production.
Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
Exercise maximum control on wastage to achieve optimum profitability.
Be receptive to constructive feedback.
Work on new dishes for food tastings and photo taking.
Select team members who display qualities and attributes that reflect department standards.
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
Maintain all HACCP aspects within the hotel operation.
Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
Coordinate, organize and participate in all production pertaining to the kitchen.
Use appropriately all equipment, tools and machines.
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
Plan, prepare and implement high quality food and beverage products, and set- ups in all areas in the restaurant.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Effectively respond to guests’ requests.
Prepare the necessary work orders for the Engineering department.
Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
Control stations within the kitchen.
The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Assist in inventory taking.
Check and follow- up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre- set recipes, portion control and costing at all times.
Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
Follow- up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
Prepare menus as requested, in a timely fashion.
Learn and adapt to changes.
Work seamlessly with recipes, standards and plating guides.
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
Report to the Chef de Cuisine on any issues and take appropriate action.
Ensure that recipes and costings are established and updated.
Focus on constant improvement of training manuals and SOPs.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Complete tasks and jobs outside of the kitchen area.

A 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:

Excellent leadership skills.
Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
Good command in English, both verbal and written to meet business needs, preferred.
5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5- star category hotel or individual restaurant with high standards.
Able to set priorities and complete tasks in a timely manner.
Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
Possess a valid health certificate.
Able to work with and consume all products and ingredients.
At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
Technical education in hospitality or culinary school preferred.
A hands- on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
High School graduate or above.
Proficient in Microsoft Word and Excel.
Work experience in similar capacity with international chain hotels preferred.
Able to convert recipes and follow them through.
Knowledgeable in HACCP.
Work well in stress situations, remain calm under pressure and able to solve problems.

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full- service hotels and resorts to extended- stay suites and mid- priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
Benefits:

Other benefits
Working hours: 9 hours/ day, 1 hour break/day, 2 days off per week
Insurance as labor law (apply from starting date)
Heath Care Insurance (24/7)
12 Annual Leaves
Competitive salary
Accommodation, uniform, transportation, 3 meals/day
Relocation, home leave ticket, repatriation allowances
Service Charge

Cập nhật gần nhất lúc: 2025-07-06 22:55:09