Hilton Jobs

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.

The Junior Sous Chef works alongside the Sous chef to manage daily kitchen activities, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.

What will I be doing?

As the Junior Sous Chef , will be responsible for performing the following tasks to the highest standards:

·To maintain a high guest service focus by approaching your job with the guests always in mind and being proactive in a timely manner towards their needs and requests.

·To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and colleagues.

·To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.

·To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.

·To maintain high Team focus by showing co-operation and support to colleagues in the pursuit of team goals.

·To contribute ideas and suggestions to enhance operational/environmental procedures in the Resort.

·To actively promote the services and facilities of the Conrad Maldives Rangali Island and the Conrad Hotels and Resorts to guests and suppliers of the Resort.

·To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.

·To ensure that the Conrad Brand Standards are fully implemented and demonstrated by all Members of the Team.

·To fully embrace the values of Hilton Worldwide and Conrad Hotels and Resorts.

·To be fully familiar with the Conrad Brand Standards and the Quality Assurance Audit and to follow these standards of service at all times.

·To have a complete understanding of the Conrad Maldives Rangali Island’s Team Members Handbook and to adhere to the rules and regulations of the Resort.

·To maintain a high standard of personal appearance and hygiene at all times by adhering to the Conrad Maldives Rangali Island Grooming Standards.

·To report to work punctually wearing the correct uniform and nametag at all times.

·To have a complete understanding of and adhere to the resort’s policy relating to fire, hygiene, health and safety.

·To takes direction from and carry out any requests by management in conjunction with work.

·To provide guests with friendly, efficient, accurate and polite service at all times.

· To keep up-to-date with the SALT (Satisfaction and Loyalty Tracking) results and to seek to positively influence these results by following the Conrad Brand Standards.

·Ensures that all kitchens have a complete, updated set of Conrad Brand Standards and the Quality Assurance Audit.

·Ensures that the mise en place, food preparation, service and cleaning is done according to standards of the outlet(s) he/she is in charge.

·Prepares food according to recipes and standards.

·Seeks guidance and support in order to ensure that all the standards are implemented and maintained at all times.

·Suggests ideas and alternatives on an on-going basis in order to improve quality/selection of food items.

·Ensures that mise en place, preparation, service and cleaning in all kitchen and stewarding areas are of the highest standards and takes any necessary corrective action.

·Orders all the required kitchen items for his/her outlet from the stores.

·Maintains the highest food safety and hygiene standards in all preparation, storage, washing and distribution areas. Conforms to HACCP standards at all times.

·Checks on an on-going basis the cleanliness, sanitation and hygiene

·Reports maintenance request to Executive Chef/ Sous chef, within the set procedures.

·Execute necessary changes in view of SALT, according to instructions from the Executive Chef/Sous Chef

·Maintains a high guest service focus, for oneself and team

·Ensures that guest satisfaction is at the highest possible level through full implementation of standards, attention to details and personal attention to guest needs

·Listens to feedback from the guests and suggests corrective actions to the Executive Chef/ Sous chef

·Suggests all possible ways to increase quality, range and value for money of all the food items available throughout the property

·Aims at providing guests with an enjoyable and memorable food & beverage experience, on a consistent basis

·To be aware of the revenue and profit plan for each outlet. ( basic knowledge)

·Assists with checking on a daily basis that appropriate amounts of items are issued from the stores

·Assists with checking that all the items (both food products and other supplies, including chemicals) are stored and used properly, without any waste.

·Complies and checks market list/store room requisitions of all kitchens and stewarding before passing them on to the Executive chef for approval

·Limits spoilage to a strict minimum

·Records all inter-kitchen transfers as per procedure

·Is actively involved in the preparation of outlet menus: provides feedback, ideas, and suggestions

·Assists with monthly stock takes

·Ensures all transfers are accurately recorded and forwarded to accounting

·Suggests any necessary corrective action with regards to the following costs, payroll, food cost, and other expenses

·Continuously suggests sources for better quality products at the best possible price

·Leads by example at all times

·Provides direction and support to team on a daily basis

·Keeps excellent relationships with the team, peers, and all other colleagues of the hotel.

·Assists in the outlet training needs are identified, addressed and reported to Executive chef

·Follows up on the number of training hours and Hilton University license usage and reports any

discrepancy to the Executive Sous

·Ensures punctuality and highest standards of grooming and hygiene for all outlet team members

·Conducts appraisals for outlet team members at least once a year

·Assists in the responsibilities to outlet team members, provide appropriate guidance, coaching and

support and checks their performance periodically

·To maintain courteous and professional relationships with suppliers, external colleagues and from other Hilton Family properties.

What are we looking for?

A Junior Sous Chef -Baker 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:

• Minimum 5 years as Sr. Chef de Partie in a 5-star Hotel. Excellent use of various cooking methods, ingredients, equipment and processes. Ability to multitask and work efficiently under pressure. Culinary school diploma..
• Trade certificates or higher level qualification from a recognized culinary school. Food Safety Training, Cleaning, Sanitation, Personal Hygiene Certification.
• Minimum 02 years experience in Bakery.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Job: Culinary

Title: JUNIOR SOUS CHEF- BAKER I - CONRAD MALDIVES RANGALI ISLAND

Location: null

Requisition ID: HOT0AN25

EOE/AA/Disabled/Veterans