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Executive Sous ChefA Executive Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.What will I be doing?
Manage all aspects of the kitchen including operational, quality and administrative functionsManage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislationAssist in positive outcomes from guest queries in a timely and efficient mannerEnsure foods are of good quality and stored correctlyContribute to menu creation by responding and incorporating Guest feedbackEnsure the consistent production of high quality food through all hotel food outletsManage customer relations when necessary,



in the absence of the Executive ChefEnsure resources support the business needs through the effective management of working rotationsSupport brand standards through the training and assessment of the TeamManage the kitchen brigade effectively to ensure a well‐organized, motivated TeamControl costs without compromising standards, improving gross profit margins and other departmental and financial targetsAssist other departments wherever necessary and maintain good working relationshipsComply with hotel security, fire regulations and all health and safety and food safety legislationReport maintenance, hygiene and hazard issuesBe environmentally awareWhat are we looking for?
A Executive Sous Chef serving Hilton brands is always working on behal
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📌 Executive Sous Chef (Bogotá)
🏢 Hilton
📍 Bogotá