Sous Chef – Garde Manger

About the role

Join Hilton’s vibrant hotel kitchen as a Sous Chef – Garde Manger, where you will lead the cold‑prep station and help create memorable dining experiences for guests. This role blends hands‑on culinary execution with team coaching, ensuring smooth daily operations and high‑quality food service.

Key responsibilities

• Provide on‑the‑spot leadership and coaching to kitchen staff, focusing on outlet or banquet service as needed.
• Manage daily kitchen operations, including production lists, line checks, and expediting service periods.
• Develop and implement seasonal menus, promotional features, and daily specials for the garde‑manger station.
• Foster collaboration between front‑of‑house and back‑of‑house teams to ensure seamless service.
• Assist with inventory management, ordering, and staff scheduling.
• Maintain compliance with health, safety, sanitation, and alcohol‑awareness regulations.

Required profile

• Passion for delivering exceptional hospitality experiences.
• Integrity and commitment to doing the right thing.
• Strong leadership mindset with the ability to inspire teammates.
• Team‑oriented attitude that drives collective success.
• Ownership, accountability, and a sense of urgency in daily tasks.

Required skills