Sous Chef Banqueting – Hilton Hotel Careers

What you’ll do:

• Report maintenance, hygiene and hazard issues
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation
• Ensure foodstuff are of good quality and stored correctly
• Ensure the consistent production of high-quality food through all hotel food outlets
• Ensure resources support the business needs through the effective management of working rotations
• Manage customer relations when necessary, in the absence of the Executive Chef
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Contribute to menu creation by responding and incorporating Guest feedback
• Support brand standards through the training and assessment of the Team
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Be environmentally aware

What you’ll have:

• Ability to work under pressure
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
• A creative approach to the production of food
• A current, valid, and relevant trade qualification (proof may be required)
• Passion for producing high-quality food
• Good communication skills
• Previous kitchen experience in similar role
• Ability to work on own or in teams
• Ability multi-task and meet deadlines
• Strong supervisory skills
• Positive attitude
• Relevant qualifications for this role
• Knowledge of current food trends
• Excellent planning and organizing skills