Sous Chef

The Sous Chef – Garde Manger is responsible for supervising the daily operations of the Cold Kitchen, ensuring that all cold food items are prepared according to approved recipes, presentation standards, and Hilton operating procedures. The role includes planning production schedules, supervising culinary team members, maintaining food quality and consistency, monitoring hygiene standards, controlling food costs, and supporting menu development for restaurants, buffets, banquets, and special events.

Diploma or Bachelor's Degree in Culinary Arts or an equivalent professional qualification. Minimum 6–8 years of culinary experience in luxury hotels. Minimum 2–3 years of experience as a Sous Chef or Senior Chef de Partie in a Cold Kitchen (Garde Manger). Extensive experience in cold food production, buffet preparation, and luxury food presentation. Strong experience in banquet and all-day dining operations. Previous experience with Hilton or another international luxury hotel brand is highly preferred. Proven ability to manage high-volume kitchen operations while maintaining exceptional quality.

Supervise the daily operations of the Cold Kitchen, ensuring that all cold food items are prepared according to approved recipes, presentation standards, and Hilton operating procedures. Plan production schedules, supervise culinary team members, maintain food quality and consistency, monitor hygiene standards, control food costs, and support menu development for restaurants, buffets, banquets, and special events.