Sous Chef – Restaurants

About the role

Join Hilton’s vibrant restaurant team as a Sous Chef, where you will lead daily kitchen operations and help create memorable dining experiences for guests. You will work closely with both front‑of‑house and back‑of‑house teams to ensure smooth service and uphold the brand’s hospitality standards.

Key responsibilities

• Provide hands‑on leadership and coaching to kitchen staff, focusing on either outlet or banquet operations.
• Manage daily production lists, conduct line checks, and expedite service periods to maintain quality and timing.
• Develop and implement seasonal menus, promotional features, and daily specials.
• Foster collaboration between front‑of‑house and back‑of‑house teams for seamless operations.
• Assist with inventory management, ordering, and staff scheduling.
• Ensure compliance with health, safety, sanitation, and alcohol awareness regulations.

Required profile

• Passion for hospitality and a commitment to delivering exceptional guest experiences.
• Previous experience as a Sous Chef, Chef de Partie, or a similar culinary role.
• Strong knowledge of food preparation, presentation, safety, and sanitation standards.
• Valid Food Handler’s Certificate or equivalent, as required locally.
• Proven ability to supervise kitchen operations and coordinate culinary teams.
• Excellent leadership, organization, and communication skills.

Required skills

• Food safety compliance
• Inventory management
• Portion control
• Cost control and awareness
• Menu development
• Kitchen operations coordination