Junior Sous Chef (Conrad Singapore Orchard) | Conrad Hotels & Resorts

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.  

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we’re here: to delight our guests, Team Members, and owners alike.  

The Junior Sous Chef holds responsible in working alongside sous chefs to manage and lead the junior team in daily kitchen activities as well as daily administrative tasks.

What will I be doing? 

As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards: 

  • Manage day to day operations of an area in the kitchen ( Banquet , Cold food , A la Carte, Hotline , Mercatino , Basilico , Dolchetto , Manhattan )
  • Ensure the correct preparation and presentation of a consistent level for all food items prepared
  • Establish and maintain appropriate food portions with respect to the hotels’ pricing policy.
  • Complete and ensure all work done in assigned areas are to the highest cleanliness standards and in adherence to Hilton policies and procedures.
  • Supervise all methods of food preparation and cooking methods ,size portions ,garnishes and presentation of the food
  • Trains, supervise, discipline and organize all kitchen personnel on a regular basis
  • Complete and provide performance evaluations for all kitchen employees, making recommendations for salary increases and promotions as warranted.
  • Hold regular meetings with kitchen staffs as well as attend and participate in all required meetings
  • Maintain a good relationship with other employees, providing instructions and encouragement as needed.
  • Assume responsibility of the sous chef in his/her absence.
  • Ensure proper food product storage , food rotation , labelling & following FIFO system
  • Operate equipment safely and properly in the kitchen and also ensuring they are kept clean after use at all times
  • Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover
  • Coordinate with higher level chefs in special events regarding food preparation and presentation, including additional costs and staffing requirements
  • Ensure all sanitation standards as set forth by the hotel and the state are in compliance as well as cleanliness of all food preparation equipment. HACCP
  • Monitor and review operating criteria and develop an awareness to the importance of food preparation and quality
  • Respect and accommodate servers’ request regarding guest’s preference and requests.
  • Prepare and post employee work schedules to reflect operating forecasts and to keep within budgets figures.
  • Maintain a positive attitude towards changes and high level of professionalism.
  • Report any accident immediately.
  • Maintain a high morale and good working relationship with other employees
  • Respond properly in any hotel emergency or safety situations
  • Perform other tasks and projects as assigned by hotel management and staff.
  • Follow up with engineering department for anything needed for proper functioning of daily operations
  • Follow up with stewarding department on the control of daily cleaning of the kitchen
  • Assist in all guest special request and dietary restrictions
  • 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. 

What are we looking for? 

A Junior Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 

  • Excellent reading , writing and oral proficiency in the English language
  • 6-8 years working experience in hotels or similar facilities
  • Advanced courses or experiences in administration side of the kitchen
  • High level of creativity , quality standards and able to withstand a stressful fast paced environment
  • High level of food safety , hygiene and sanitation
  • Flexible with schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to switch gear.
  • Multi skills: good knowledge of different cuisine, style and technique that able to relief other colleagues whenever help is needed.
  • Strong leadership,training,communicator and organizational skills

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!