Sous Chef - Hot Kitchen

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
travelers 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!
Hilton
is the world's leading global hospitality company, with more hotels and more
opportunities for talents to grow and succeed. With ‎7,000 properties, you'll
find us in your neighborhood and in more than ‎120 countries across the globe.
Learn about our ‎18 hotel brands at
The Hilton Kuwait Resort
is situated in the modern, vibrant, and cosmopolitan city of Kuwait. Our five-
star resort is set on ‎1,750 meters of Al Mangaf coastline, curving alongside
Kuwait's largest private white-sand beach,
The Kitchen Department
manages all aspects of the food production including hygiene and safety. It
also ensures that guests are provided with an excellent and bespoke culinary
experience.
Job responsibilities will include, but not limited to the following:
* Consistently maintaining standards of quality, cost, presentation and flavor of foods
* Take a leading role in the kitchen area, organizes and delegates work to kitchen team members
* Maintain a safe and hygienic kitchen environment
* Ensure that team members adheres to strict food hygiene standards and Health and Safety regulations
* Be in charge of equipment maintenance, fridge temperatures
* To work with the Executive Chef and Executive Sous Chef in the compilation of new menus and feed upwards production and menu ideas/feedback.
* Ensure that standards are maintained at a superior level on a daily basis.
* Review Banquets function sheets and make note of any changes; post function sheets for the next ‎7 days
* Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
* Requisition the day's supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received.
* Ensure that recipe cards, production schedule, plating guides, photographs are current and posted
* Ensure that all Team Mambers prepares menu items following recipes and yield guides, according to department standards.
* Maintain proper storage procedures as specified by Health Department and hotel requirements. Instruct team members in the correct usage and care of all machinery in the kitchen operation, stressing safety.
* Assisting colleagues in supporting Culinary teams, if required and being able to enhance team spirit, develop credibility, respect, openness and trust.
* Being able to actively participate in the training, development the Culinary colleagues, according to the monthly training plan, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
* Conducting colleague performance appraisals to review colleagues' general performance and discuss any areas for fine tuning/development and highlight areas of strength.
* Maximizing motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
* Interacting with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
* Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
* Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
To move into this position you should have
* Culinary School degree required.
* minimum of ‎5 years of Previous kitchen experience in a similar role in a ‎5 Star hotel environment
* Proficiency in computer software systems such as MS Office is essential
* Excellent communication skills in written and spoken English.
* Must be able to read and write to facilitate the communication process.
* Proven record of hot kitchen experience
* Proven record of BQT buffet from ‎100 to ‎1000
* Proven record of BQT plated from ‎50 to ‎500 plated
* Passion for food
* Knowledge of current food trends
* Very strong management skills in a multicultural and dynamic environment.
* Strong planning, coaching, organizing, staffing, controlling, and evaluating skills
* Preference for candidates who have HACCP certified.
* Must have managed busy operations with a large brigade of chefs with multi-culture.
* Certificate of Achievement with new style / modern buffet.
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 travelers the finest in accommodations, service, amenities and value.
Hilton is dedicated to continuing its tradition of providing exceptional guest
experiences across its. 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!