Executive Sous Chef

Overview

Executive Sous Chef (Job Number : HOT0BZKY) – Hilton Langkawi location : Hilton Burau Bay Langkawi, Jalan Telaga Langkawi Langkawi 7000. An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. Responsibilities

Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes; have an open-minded approach to constructive feedback. Purchase for and control production. Maintain a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under supervision do so as well for smooth operation. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the a la carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices for yourself and team members. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. 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 Sous 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 report faults or problems to the Executive Chef if necessary. 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 economical use of ingredients. Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. Advise new menus and seasonal food concept changes with the help of the Executive Chef. Liaise with the Chefs daily to advise on challenges they face, ensuring guests experience no delays during service. Check that the quality of food prepared by team members meets the required standard and make necessary adjustments. Select team members who display qualities reflecting department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Review rosters prepared by Section Chefs in advance to reflect business needs and maintain guest satisfaction. Monitor overall food operation and ensure that items are prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps to maintain high standards. Attend communication meetings and ensure all assigned team members receive this communication. Control, monitor and be responsible for food costs to maximize outlet profit and guest satisfaction. Work with the Chefs to determine menu selections and specials that are satisfying to guests and profitable to the outlet. Promote teamwork to achieve department goals and standards. Ensure team members understand and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. Qualifications

Malaysian nationality. High School graduate. 5-8 years as Head of Kitchen in a 4 / 5-star hotel or equivalent restaurant with high standards. Good command of English and Bahasa, both verbal and written. Up to date with sanitation classes. Possess a valid health certificate. Work experience in a similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton?

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!

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