Junior Sous Chef - Pastry
Marriott global culinary · Doha
Restaurant
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Sous Chef (Hilton Singapore Orchard)
Hilton global culinary · Singapore, Singapore
Pay not listed by source
- Pay
- Not listed by source
- Employment
- Full-time
- Venue
- Restaurant
- Seniority
- Senior
- Apply
- External site
About the role
Position Statement The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen. 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.
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Interview preparation
- • What example best proves: A 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: High School graduate or equivalent. At least 5 years of experience as a cook in a Chinese, Banquet, Main, or Pastry Kitchen in a 4 or 5-star hotel or restaurant with high standards. Minimum 3 years of experience as a Chef de Partie or 1 year in an equivalent position in an international brand hotel. Valid Food Hygiene Certificate. A creative, dynamic individual with extensive experience in culinary arts, menu design, and food promotions. A hands-on trainer who leads by example, motivating the team with the right attitude and spirit of culinary excellence. Able to effectively prioritize and manage tasks, while working well under stress and pressure. Excellent leadership skills to inspire and guide the kitchen team. Able to set priorities, complete tasks promptly, and handle multiple responsibilities in a fast-paced environment. Knowledgeable in HACCP standards and food safety?
Evidence still needed: A 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: High School graduate or equivalent. At least 5 years of experience as a cook in a Chinese, Banquet, Main, or Pastry Kitchen in a 4 or 5-star hotel or restaurant with high standards. Minimum 3 years of experience as a Chef de Partie or 1 year in an equivalent position in an international brand hotel. Valid Food Hygiene Certificate. A creative, dynamic individual with extensive experience in culinary arts, menu design, and food promotions. A hands-on trainer who leads by example, motivating the team with the right attitude and spirit of culinary excellence. Able to effectively prioritize and manage tasks, while working well under stress and pressure. Excellent leadership skills to inspire and guide the kitchen team. Able to set priorities, complete tasks promptly, and handle multiple responsibilities in a fast-paced environment. Knowledgeable in HACCP standards and food safety.
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Requirements
- A 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: High School graduate or equivalent. At least 5 years of experience as a cook in a Chinese, Banquet, Main, or Pastry Kitchen in a 4 or 5-star hotel or restaurant with high standards. Minimum 3 years of experience as a Chef de Partie or 1 year in an equivalent position in an international brand hotel. Valid Food Hygiene Certificate. A creative, dynamic individual with extensive experience in culinary arts, menu design, and food promotions. A hands-on trainer who leads by example, motivating the team with the right attitude and spirit of culinary excellence. Able to effectively prioritize and manage tasks, while working well under stress and pressure. Excellent leadership skills to inspire and guide the kitchen team. Able to set priorities, complete tasks promptly, and handle multiple responsibilities in a fast-paced environment. Knowledgeable in HACCP standards and food safety.