Executive Sous Chef

What you will be doing:
Manage daily culinary operations to deliver strong commercial performance, supporting the business plan developed by the Executive Chef.
Review departmental results with the Executive Chef - including sales, food costs, profit margins, wastage, breakage, guest satisfaction - and implement action plans to improve performance
Work with the Chefs de Cuisine to create attractive on-trend menus, products and promotions that drive revenue and profit
Manage the culinary teams to deliver delicious, high-quality, well-presented food to meet guests’ needs
Partner with the GC&E team on culinary requirements for banquets, meetings and events. This includes menu development, tastings, pricing, cost management and BEO reviews
Support Hilton’s sustainability goals through use of local seasonal product, minimizing food waste and efficient energy and water consumption.
To be successful in this position you will have:
Commercial focus, with a demonstrated ability to deliver exceptional business performance and results
Inspirational leadership and people management skills, with experience in leading, developing and motivating a large team and working effectively with other departments
Excellent verbal and written communication skills, able to deliver a compelling message for the right audience, from team briefings to commercial business presentations to representing the hotel publicly
Guest focus, experienced in implementing and maintaining the highest standards of food production, quality and hygiene to deliver memorable guest experiences
Effective relationship management skills to build and maintain good working relationships with key stakeholders, internally and externally, including suppliers
Good organization and problem-solving skills, with the ability to work effectively in a fast-paced environment while remaining calm and focused under pressure
You will be also fluent in English and comfortable using F&D systems and MS Office.
As Executive Sous Chef, you will:
Ensure the Culinary teams prepare, present and deliver dishes on time, with pride and precision, to create exceptional guest experiences
Forecast peak operational hours for in-room dining and amenity delivery, and work with the operations teams to make sure the right resources are in place to meet guests’ needs
Make sure that food allergies, dietary requirements and customer modifications are treated with absolute seriousness and that all chefs are trained on correct food handling
Review and act on guest feedback, taking prompt action to resolve guest complaints and improve guest loyalty
Lead, develop and inspire your team, creating an inclusive environment where all Team Members can thrive and achieve their professional goals
Practice great people management, from recruitment to training to succession planning and recognition
Schedule Team Members’ working time efficiently based on workforce plans and forecast business volumes, offering flexibility where possible and minimizing overtime costs
Communicate well and often, building great relationships with your team and key stakeholders.
Monitor that Culinary and Stewarding operations strictly comply with all regulations (including health, safety and hygiene, food safety certification, daily kitchen records and labelling) and that potentially hazardous situations are identified, reported and corrected.
Place and approve purchasing orders, following hotel guidelines, and manage receiving processes to make sure produce and equipment meets required quality standards.
Audit stock levels for food, materials and equipment to make sure they are within approved minimum and maximum levels.
Support the Executive Chef maintaining FFE, kitchen upkeep and inventories.
Keep up to date with what’s happening in F&D – current and future trends, markets, ingredients, competitors and suppliers – to drive innovation.

Work arrangement
No