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. 

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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.  

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An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.  

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What will I be doing? 

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As the Executive Chef, you will be responsible for performing the following tasks to the highest standards: 

\n\n\n\tOversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.  \n\tWork at off-site events when requested. \n\tPlan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. \n\tWork seamlessly with recipes, standards and plating guides. \n\tMaintain all HACCP aspects within the hotel operation.  \n\tUse all equipment, tools and machines appropriately. \n\tFocus on constantly improving the training manuals and SOPs. \n\tParticipate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. \n\tAssist in inventory taking. \n\tKnowledgeable of hotel’s occupancy, events, forecasts and achievements. \n\tPrepare menus as requested. \n\tWork on new dishes for food tastings and photo taking. \n\tAttend service briefings. \n\tCommunicate effectively with the Service team. \n\tControl stations within the kitchen. \n\tEffectively respond to every guests’ requests. \n\tLearn and adapt to changes. \n\tBe receptive to constructive feedback. \n\tPurchase for and control production. \n\tThis is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. \n\tReview rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. \n\tBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  \n\tMaintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  \n\tBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. \n\tReport to the chefs on issues and take appropriate action. \n\tEnsure that recipes and costings are established and updated. \n\tSelect team members who display qualities and attributes that reflect the department standards. \n\tMonitor food quality and quantity to ensure the most economical usage of ingredients. \n\tAdvise new menus and seasonal food concept changes. \n\tLiaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. \n\tCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments. \n\tMonitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. \n\tOversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. \n\tAttend communication meetings ensure that all assigned team members receive this communication. \n\tMaintain at all times a professional and positive attitude towards team members and supervisors.  \n\tAdhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. \n\tCoordinate, organize and participate in all production pertaining to the kitchen.  \n\tCheck and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. \n\tManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. \n\tControl and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. \n\tWork closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. \n\tReview all timesheets to ensure that team members’ work times and meal breaks are accurate. \n\tUnderstand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. \n\tConduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. \n\tEnsure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. \n\tThe Management reserves the right to make changes to this job description at its sole discretion and without advance notice. \n\tCarry out any other reasonable duties and responsibilities as assigned. \n

What are we looking for? 

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An Executive Chef 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: 

\n\n\n\tHigh School diploma or equivalent. \n\t10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. \n\tAt least 8 years of experience as a Main Chef. \n\tUp to date with sanitation classes. \n\tPossess a valid health certificate. \n\tGood command in English, both verbal and written to meet business needs. \n\tWork experience in similar capacity with international chain hotels. \n\tA major in cooking, advantageous. \n\n\n

 

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What will it be like to work for Hilton? 

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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!