Sous Chef - Banquets

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 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.
Previous experience supervising kitchen teams in a fast-paced culinary environment, preferably within banquet operations.
Strong time management, prioritisation, and problem-solving skills under pressure.
Sound knowledge of food cost control, inventory management, and portion control.
Familiar with HACCP standards, food safety, and sanitation requirements.
Proven leadership and team development capabilities.
Strong communication and interpersonal skills.
Experience in international chain hotels preferred.
Flexibility to work a rotating roster, including weekends and public holidays.
Here’s what you’ll do during a typical day:
Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with a focus on the Banquets kitchen team.
Oversee production and service: Plan, organize, and execute daily banquet production based on event forecasts and function sheets, ensuring all food is prepared, presented, and served efficiently for meetings, conferences, weddings, and special events.
Enhance menu offerings: Support the development and execution of seasonal menus, promotional features, and daily specials
Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
Provide administrative support: Assist with inventory management, ordering, and scheduling
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Work arrangement
No