Sous Chef

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school diploma; culinary/hospitality education preferred
• Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high-standard restaurants or 5-star hotels
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand
• 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.
• Strong time management, prioritization, and problem-solving skills under pressure
• Familiar with HACCP standards
• Excellent Leadership Skills
• Experience in international chain hotels preferred

Here’s what you’ll do during a typical day:

• Lead culinary operations: Provide hands-on supervision, coaching, and support to kitchen team members while ensuring smooth daily operations across assigned stations.
• Oversee food production and service: Coordinate daily production, mise en place, line checks, and service while ensuring food is prepared on time and consistently meets quality, portion, and presentation standards.
• Manage menus and culinary standards: Prepare and implement à la carte, daily, seasonal, and promotional menus while maintaining recipes, plating standards, portion control, and food costings.
• Control food costs and production: Manage purchasing, inventory, production quantities, portioning, and wastage to maximize the economical use of ingredients and outlet profitability.
• Lead team training and development: Train, coach, and assess team members to ensure they are competent, certified, and able to meet the department’s operational and service standards.
• Maintain food safety and hygiene: Ensure HACCP, sanitation, personal hygiene, food storage, contamination prevention, and kitchen cleanliness standards are consistently maintained.
• Coordinate kitchen resources and equipment: Monitor kitchen equipment, tools, and workstations, report maintenance issues, and coordinate with Engineering and Stewarding to maintain efficient operations.
• Drive quality and continuous improvement: Participate in Chef briefings, team meetings, tastings, and quality initiatives while continuously improving recipes, SOPs, training materials, and working methods.
• Collaborate across departments: Work closely with Director of Culinary, Executive Sous Chef, Stewarding, Food & Beverage and other hotel departments to ensure effective communication and seamless operations.
• Support guest and event requirements: Respond to guest requests and support offsite events, special functions, food tastings, and other operational requirements as needed.