Hilton Worldwide, Inc.
Job Description - Sous Chef - Indian Cuisine
Location: Hilton Burau Bay Langkawi Jalan Telaga Langkawi 7000
What will I be doing?
Plan, prepare and implement high‑quality food and beverage products in all areas of the restaurant.
Work seamlessly with recipes, standards and plating guides.
Maintain all HACCP aspects within the hotel operation.
Use all equipment, tools and machines appropriately.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to constantly improve the culinary operation, meet targets and keep communication flowing.
Work on off‑site events when requested.
Complete tasks and jobs outside of the kitchen area.
Assist in inventory taking.
Be knowledgeable of the hotel’s occupancy, events, forecasts and achievements.
Prepare menus as requested, in a timely fashion.
Work on new dishes for food tastings and photo taking.
Control stations within the kitchen.
Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Effectively respond to guests’ requests.
Learn and adapt to changes.
Be receptive to constructive feedback.
Purchase for and control production.
Maintain a professional and positive attitude toward team members and supervisors.
Adhere to established hotel rules and the team member handbook, ensuring all team members under your supervision do the same for smooth operation.
Coordinate, organize and participate in all production pertaining to the kitchen.
Check and follow up on the assembling of ingredients and equipment for the à‑la‑Carte menu, daily menus and seasonal specials, maintaining the standards of pre‑set recipes, portion control and costing at all times.
Be disciplined and adhere to proper work practices at all times for yourself and your team.
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and tools.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the Executive Chef on any issues and take appropriate action.
Follow up on changes in new recipes or working methods for new menus, daily specials and promotional activities as instructed by the Executive Sous Chef.
Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
Exercise maximum control on wastage to achieve optimum profitability.
Check all kitchen equipment and report faults or problems to the Executive Sous Chef.
Prepare necessary work orders for the Engineering department.
Ensure recipes and costings are established and updated.
Monitor food quality and quantity for economical usage of ingredients.
Check that the quality of food prepared meets the required standard and make necessary adjustments.
Select team members who display qualities and attributes that reflect department standards.
Manage the training function and ensure all team members are certified before taking charge of an area.
Monitor overall food operation and ensure timely and correct preparation of food items.
Oversee cleanliness, hygiene and maintenance of the kitchen, upholding the highest possible standards.
Control, monitor and be responsible for food costs to yield maximum profit and guest satisfaction.
Review timesheets to ensure accurate team member work times and meal breaks.
Practice and promote teamwork to achieve departmental standards.
Ensure team members understand and adhere to hotel rules and regulations.
Perform any other reasonable duties as assigned.
The Management reserves the right to modify this job description at its discretion and without advance notice.
What are we looking for?
Local Malaysian citizen.
High School graduate or above.
5 years as cook specialising in Indian cuisine in a 5‑star category hotel or high‑standard restaurant.
At least 3 years as Chef de Partie or equivalent in an international brand hotel.
Valid health certificate.
Knowledge of cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking and soup making.
Versatile experience with various cooking methods (batten, barbecuing, etc.).
Dynamic and creative individual with extensive experience in culinary arts, menu design and food promotions.
Hands‑on trainer who coaches, motivates and inspires the team.
Ability to work with all products and ingredients.
Ability to convert recipes and follow them through.
Proficient in Microsoft Word and Excel.
Sets priorities and completes tasks in a timely manner.
Able to remain calm under pressure and solve problems in stressful situations.
Excellent leadership skills.
Knowledgeable in HACCP.
Technical education in hospitality or culinary school (preferred).
Good command of English and Bahasa (verbal and written).
Experience with international chain hotels (preferred).
What will it be like to work for Hilton? The Hilton group is a leading global hospitality company, offering exceptional guest experiences across a diverse portfolio of brands. Hilton’s vision is to bring light and warmth of hospitality to people worldwide, creating remarkable experiences every day. The company values teamwork, innovation, and dedication to service, and is committed to providing its team members with opportunities for growth and development.
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What will I be doing?
Plan, prepare and implement high‑quality food and beverage products in all areas of the restaurant.
Work seamlessly with recipes, standards and plating guides.
Maintain all HACCP aspects within the hotel operation.
Use all equipment, tools and machines appropriately.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to constantly improve the culinary operation, meet targets and keep communication flowing.
Work on off‑site events when requested.
Complete tasks and jobs outside of the kitchen area.
Assist in inventory taking.
Be knowledgeable of the hotel’s occupancy, events, forecasts and achievements.
Prepare menus as requested, in a timely fashion.
Work on new dishes for food tastings and photo taking.
Control stations within the kitchen.
Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Effectively respond to guests’ requests.
Learn and adapt to changes.
Be receptive to constructive feedback.
Purchase for and control production.
Maintain a professional and positive attitude toward team members and supervisors.
Adhere to established hotel rules and the team member handbook, ensuring all team members under your supervision do the same for smooth operation.
Coordinate, organize and participate in all production pertaining to the kitchen.
Check and follow up on the assembling of ingredients and equipment for the à‑la‑Carte menu, daily menus and seasonal specials, maintaining the standards of pre‑set recipes, portion control and costing at all times.
Be disciplined and adhere to proper work practices at all times for yourself and your team.
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and tools.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the Executive Chef on any issues and take appropriate action.
Follow up on changes in new recipes or working methods for new menus, daily specials and promotional activities as instructed by the Executive Sous Chef.
Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
Exercise maximum control on wastage to achieve optimum profitability.
Check all kitchen equipment and report faults or problems to the Executive Sous Chef.
Prepare necessary work orders for the Engineering department.
Ensure recipes and costings are established and updated.
Monitor food quality and quantity for economical usage of ingredients.
Check that the quality of food prepared meets the required standard and make necessary adjustments.
Select team members who display qualities and attributes that reflect department standards.
Manage the training function and ensure all team members are certified before taking charge of an area.
Monitor overall food operation and ensure timely and correct preparation of food items.
Oversee cleanliness, hygiene and maintenance of the kitchen, upholding the highest possible standards.
Control, monitor and be responsible for food costs to yield maximum profit and guest satisfaction.
Review timesheets to ensure accurate team member work times and meal breaks.
Practice and promote teamwork to achieve departmental standards.
Ensure team members understand and adhere to hotel rules and regulations.
Perform any other reasonable duties as assigned.
The Management reserves the right to modify this job description at its discretion and without advance notice.
What are we looking for?
Local Malaysian citizen.
High School graduate or above.
5 years as cook specialising in Indian cuisine in a 5‑star category hotel or high‑standard restaurant.
At least 3 years as Chef de Partie or equivalent in an international brand hotel.
Valid health certificate.
Knowledge of cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking and soup making.
Versatile experience with various cooking methods (batten, barbecuing, etc.).
Dynamic and creative individual with extensive experience in culinary arts, menu design and food promotions.
Hands‑on trainer who coaches, motivates and inspires the team.
Ability to work with all products and ingredients.
Ability to convert recipes and follow them through.
Proficient in Microsoft Word and Excel.
Sets priorities and completes tasks in a timely manner.
Able to remain calm under pressure and solve problems in stressful situations.
Excellent leadership skills.
Knowledgeable in HACCP.
Technical education in hospitality or culinary school (preferred).
Good command of English and Bahasa (verbal and written).
Experience with international chain hotels (preferred).
What will it be like to work for Hilton? The Hilton group is a leading global hospitality company, offering exceptional guest experiences across a diverse portfolio of brands. Hilton’s vision is to bring light and warmth of hospitality to people worldwide, creating remarkable experiences every day. The company values teamwork, innovation, and dedication to service, and is committed to providing its team members with opportunities for growth and development.
#J-18808-Ljbffr