[HILTON] SOUS CHEF PASTRY

As the Sous Chef Pastry, you will be responsible for performing the following tasks to the highest standards:
• Learn and adapt to changes.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• Control standards of food production and presentation throughout the hotel.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Work at off- site events when tasked.
• Focus on constantly improving the training manuals and SOPs.
• Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes.
• Plan, prepare and Implement high quality food and beverage products and set- ups in all areas and restaurants.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Examine goods and quality of received goods.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Be receptive to constructive feedback.
• Attend communication meetings and ensure all assigned team members receive this communication.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Work on new dishes for food tastings and photo taking.
• Liaise with the Banquet department and Outlet Manager on guests’ comments, following up with necessary action.
• Select team members who display qualities and attributes that reflect the department standards.
• Complete tasks and jobs outside the kitchen areas when requested.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
• Maintain all HACCP aspects within the hotel operation.
• Work closely with the Executive Sous Chef on the development of food control procedures.
• Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment.
• Train all staff on the correct usage of all equipment, tools and machines
• Carry out any other reasonable duties and responsibilities as assigned.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Assist in inventory taking.
• Prepare the necessary work orders for the Engineering department.
• Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions.
• Supervise and ensure that cooks follow standard recipes and methods of preparation.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company.
• Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets.
• Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food.
• Immediately inform the Executive Sous Chef and Executive Chef of bad products.
• Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.

A Sous Chef Pastry 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:
• Good command in English both verbal and written to meet business needs.
• Technical education in hospitality or culinary school preferred.
• Possess a valid health certificate.
• High School graduate.
• 3- 5 years as Pastry Chef in a 4 / 5- star category hotel or individual restaurants with high standards.
• Knowledgeable in HACCP.
• Work experience in similar capacity with international chain hotels.
• Up to date with sanitation classes.

Competitive salary
• Working hours: 8 hours/ day, 2 days off per week
• Service Charge
• 14 Annual Leaves
• Others benefits
• Relocation, home leave ticket, repatriation allowances
• Heath Care Insurance (24/7)
• Accommodation, uniform, transportation, meals
• Insurance as labor law (apply from starting date)

Cập nhật gần nhất lúc: 2025-11-10 20:15:03