Executive Sous Chef

About the role

Hilton is looking for an Executive Sous Chef to supervise daily culinary operations across all hotel outlets, maintain food quality and consistency, and support the Executive Chef in managing kitchen teams, budgets and operational performance.

Key responsibilities

• Oversee daily kitchen operations across restaurants, banquets, room service and other food outlets.
• Support the Executive Chef with menu planning, development and culinary innovation.
• Ensure consistent food quality, presentation and guest satisfaction.
• Supervise, train and develop Sous Chefs and kitchen teams.
• Monitor food costs, inventory, purchasing and waste management.
• Ensure compliance with HACCP, hygiene and food safety regulations.
• Coordinate staffing, scheduling and kitchen productivity.
• Act as Executive Chef in their absence.

Required profile

• Diploma or certification in Culinary Arts or equivalent professional experience.
• Minimum 7-10 years of culinary experience, including 3 years in a senior kitchen management position.
• Previous experience in a luxury hotel or international hospitality brand preferred.

Required skills

• Strong leadership, culinary and operational management skills.
• Excellent knowledge of food cost control, budgeting and inventory management.
• Strong understanding of HACCP and food safety standards.
• Excellent communication, organisation and problem-solving skills.