Sous Chef

About the role

The Sous Chef works closely with the Banquet Chef to manage the banquet kitchen, delivering an excellent guest and member experience through high‑quality food service, efficient operations and strict cost control.

Key responsibilities

• Oversee all operational, quality and administrative functions of the banquet kitchen.
• Manage food provisions for banquet events and ensure compliance with legislation.
• Respond promptly to guest queries and maintain high standards of food quality and storage.
• Contribute to menu creation by incorporating guest feedback.
• Maintain consistent production of high‑quality food for all banquet events.
• Handle customer relations in the Banquet Chef’s absence.
• Plan and manage staff rotations to meet business needs.
• Support brand standards through team training and assessment.
• Lead the kitchen brigade, fostering a motivated and well‑organized team.
• Control costs while protecting quality and improving gross profit margins.
• Assist other departments as needed and uphold good working relationships.
• Comply with hotel security, fire, health, safety and food‑safety regulations.
• Report maintenance, hygiene and hazard issues and promote environmental awareness.

Required profile

• Relevant culinary qualifications.
• Excellent planning and organizing abilities.
• Capacity to multitask and meet deadlines.
• Strong supervisory and leadership skills.
• Creative approach to food production.
• Positive attitude and good communication skills.
• Ability to work independently or as part of a team.

Required skills

• Proficiency with Microsoft Word.
• Proficiency with Microsoft Excel.
• Proficiency with Microsoft Outlook.

What we offer

• Opportunity to work with Hilton, a leading global hospitality brand.
• Access to Hilton’s training and development programmes.
• Dynamic banquet environment to develop culinary leadership.