Culinary Operations Manager

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at Hilton Hotels. As a key member of our kitchen team, you will be responsible for ensuring the smooth operation of our culinary services and maintaining the highest standards of quality and excellence.

• Plan, prepare, and implement high-quality food and beverage products and set-ups in all areas of the restaurant.
• Work seamlessly with recipes, standards, and plating guides to deliver exceptional culinary experiences.
• Maintain all HACCP aspects within the hotel operation to ensure a safe and healthy environment for our guests and team members.
• Use all equipment, tools, and machines appropriately to maximize efficiency and productivity.
• Focus on constant improvement of training manuals and SOPs to ensure that our team members have the necessary skills and knowledge to excel in their roles.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to drive continuous improvement and excellence.
• Work on off-site events as required to provide exceptional culinary experiences for our guests.
• Complete tasks and jobs outside of the kitchen area as needed to support the smooth operation of the hotel.
• Assist in inventory taking to ensure that we have the necessary ingredients and supplies to deliver exceptional culinary experiences.
• Knowledgeable of hotel occupancy, events, forecasts, and achievements to inform culinary decisions and drive business results.
• Prepare menus as requested in a timely fashion to meet the needs of our guests and drive business results.
• Work on new dishes for food tastings and photo taking to showcase our culinary expertise and drive business results.
• Control stations within the kitchen to ensure that we are operating efficiently and effectively.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests' requests to deliver exceptional customer service and drive business results.
• Learn and adapt to changes to stay ahead of the competition and drive business results.
• Be receptive to constructive feedback to drive continuous improvement and excellence.
• Purchase for and control production to ensure that we have the necessary ingredients and supplies to deliver exceptional culinary experiences.
• Maintain a professional and positive attitude towards team members and supervisors to drive a positive and productive work environment.
• Adhere to established hotel rules and team member handbook to ensure that we are operating in compliance with all relevant laws and regulations.
• Coordinate, organize, and participate in all production pertaining to the kitchen to ensure that we are operating efficiently and effectively.
• Check and follow-up on the assembling of ingredients and equipment for the à la carte menu, daily menus, and seasonal specials to ensure that we are delivering exceptional culinary experiences.
• Be disciplined and adhere to proper work practices at all times to ensure that we are operating safely and efficiently.
• Maintain good personal hygiene, clean uniforms, proper sanitation, and cleanliness of the workstations and work tools to ensure a safe and healthy environment for our guests and team members.
• Be aware of the dangers of contaminated food and ensure that ingredients in the refrigerators are checked and replaced appropriately.
• Report to the Executive Chef on any issues and take appropriate action to drive continuous improvement and excellence.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef.
• Work closely with the Executive Chef in determining the quantity of food items and ingredients to be produced, bought, or prepared for that day.
• Exercise maximum control on wastage to achieve optimum profitability.
• 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 Chef.
• Prepare the necessary work orders for the Engineering department.
• Ensure that recipes and costings are established and updated.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meets the required standard and make necessary adjustments.
• Select team members who display qualities and attributes that reflect department standards.
• Manage the training function and ensure that all team members are certified in their position before taking charge of an area of responsibility.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
• Control, monitor, and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Review all timesheets to ensure that team members' work times and meal breaks are accurate.
• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
• Carry out any other reasonable duties and responsibilities as assigned.

We are seeking a highly skilled and experienced Sous Chef who is passionate about delivering exceptional culinary experiences and driving business results. To be successful in this role, you will need to have:

• A high school graduate or above.
• 5 years of experience as a cook in a banquet/main/pastry kitchen in a 5-star category hotel or individual restaurant with high standards.
• At least 3 years of experience as a Chef de Partie or 1 year equivalent position in an international brand hotel.
• A valid health certificate.
• Knowledgeable with all cooking techniques.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design, and food promotions.
• A hands-on trainer who coaches and leads by example, motivates, and impresses upon the team the right attitude and spirit of culinary excellence.
• Able to work with and consume all products and ingredients.
• Able to convert recipes and follow them through.
• Proficient in Microsoft Word and Excel.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stress situations, remain calm under pressure, and able to solve problems.
• Excellent leadership skills.
• Knowledgeable in HACCP.
• Technical education in hospitality or culinary school preferred.
• Good command in English, both verbal and written, to meet business needs, preferred.
• Work experience in similar capacity with international chain hotels preferred.

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 travellers 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.