Executive Sous Chef

Exceptional Hospitality Starts with You
The Executive Sous Chef is responsible for supervising daily culinary operations across all hotel outlets, maintaining food quality and consistency, and supporting the Executive Chef in managing kitchen teams, budgets, and operational performance.
What It Takes to Make the Stay
Diploma or certification in Culinary Arts or equivalent professional experience.
Minimum 7–10 years of culinary experience, including 3 years in a senior kitchen management position.
Previous experience in a luxury hotel or international hospitality brand preferred.
Strong leadership, culinary, and operational management skills.
Excellent knowledge of food cost control, budgeting, and inventory management.
Strong understanding of HACCP and food safety standards.
Excellent communication, organization, and problem-solving skills.
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.
Here's what you'll do during a typical day:
Oversee daily kitchen operations across restaurants, banquets, room service, and other food outlets.
Support the Executive Chef in menu planning, development, and culinary innovation.
Ensure consistent food quality, presentation, and guest satisfaction.
Supervise, train, and develop Sous Chefs and kitchen teams.
Monitor food costs, inventory, purchasing, and waste management.
Ensure compliance with HACCP, hygiene, and food safety regulations.
Coordinate staffing, scheduling, and kitchen productivity.
Act as Executive Chef in their absence.

Skills
Inventory Management

Work arrangement
No