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Sous Chef · Senior

Sous Chef (Main Kitchen) - Conrad Singapore Marina Bay

Hilton · Singapore🇸🇬

Job description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here’s what you’ll do during a typical day:

  • Oversee the preparation and production of Western cuisine for banquets, outside catering, and daily kitchen operations.
  • Support the preparation and execution of menus for special events, culinary collaborations, and the 7 Paintings launch.
  • Coordinate food production, mise en place, portioning, presentation, and quality according to operational requirements.
  • Support menu development and contribute ideas for special events and culinary projects.
  • Monitor food quality, portion control, food cost, stock usage, and food wastage.
  • Lead, guide, and train culinary Team Members to maintain consistent food quality, hygiene, and operational standards.
  • Assist with scheduling and deployment of Team Members according to operational requirements.
  • Work closely with other kitchen sections and hotel departments to ensure smooth and timely food production and service.
  • Ensure compliance with food safety, hygiene, health and safety, and hotel policies and procedures.
  • Maintain a clean, organised, and safe kitchen environment.
  • Perform other reasonable duties and responsibilities as assigned by Management.
  • The Management reserves the right to make reasonable changes to this job description as necessary to meet the operational and business requirements of the hotel.

Requirements

Employer-listed

  • At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact. In addition, this role requires the following minimum qualifications: Relevant experience in a professional kitchen, preferably in Western cuisine, banquet, catering, or high-volume food production. Good knowledge of cooking techniques, food preparation, presentation, and kitchen operations. Ability to plan and coordinate food production according to operational requirements. Ability to lead, guide, and develop culinary Team Members. Good understanding of food safety, hygiene, food cost, portion control, and stock management. Good communication, teamwork, and organisational skills. Ability to work effectively in a fast-paced kitchen environment and adapt to changing operational requirements. Positive attitude and willingness to learn and develop. Willingness to work shifts, weekends, and public holidays according to operational requirements. How We’ll Help You Thrive At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*: Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered *Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

Skills

Extracted from employer listing

  • Good knowledge of cooking techniques, food preparation, presentation, and kitchen operations.
  • Ability to plan and coordinate food production according to operational requirements.
  • Ability to lead, guide, and develop culinary Team Members.
  • Good understanding of food safety, hygiene, food cost, portion control, and stock management.
  • Good communication, teamwork, and organisational skills.
  • Ability to work effectively in a fast-paced kitchen environment and adapt to changing operational requirements.

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