An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

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What will I be doing?

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As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

\n\nLead of the kitchen brigade and ensure ongoing development of Team Members\nIdentify an effective approach to succession planning\nCreate menus that meet and exceed customers' needs and conform to brand standards\nEnsure the consistent production of high quality food through all hotel food outlets\nDevelop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers\nResolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members\nManage department operations, including budgeting, forecasting, resource planning, and waste management\nManage all aspects of the kitchen including operational, quality and administrative functions\nActively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner\nEnsuring adequate resources are available according to business needs\nManage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation\nControl costs without compromising standards, improving gross profit margins and other departmental and financial targets\nEnsure team members have an up-to-date knowledge of menu items, special promotions, functions and events\nMaintain good communication and work relationships in all hotel areas\nEnsure that staffing levels are maintained to cover business demands\nEnsure monthly communication meetings are conducted and post-meeting minutes generated\nManage staff performance issues in compliance with company policies and procedures\nRecruit, manage, train and develop the kitchen team\nComply with hotel security, fire regulations and all health and safety and food safety legislation\nEnsure maintenance, hygiene and hazard issues are dealt with in a timely manner\nManage financial performance of the department so all planning is in line with hotel objectives\nManage food control systems are adhered to them  so margins are on target in a pro-active way\nRegular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends\nBe environmentally aware\nEnsure food wastage program is adhered to so that margins are on target\nResponsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation\n

An Executive is responsible for overseeing all culinary operations, ensuring excellence in food preparation, presentation, and service standards. This role includes hiring, training, and managing kitchen personnel, creating innovative menus, and maintaining a safe, efficient, and profitable kitchen environment.

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What will I be doing?

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As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food and the development of a high-quality kitchen team. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

\n\nHire, train, supervise and participate in the activities of culinary staff.\nActively communicate and listen to customers and team members, fostering a culture of collaboration and continuous improvement.\nOrganize and lead culinary team meetings to ensure operational alignment. \nMonitor team performance and product quality, implementing continuous improvement initiatives. \nCreate and implement menus for all outlets, incorporating current food trends and regional tastes. \nDesign menus for special events and banquets aligned with client budgets and expectations\nCollaborate with the F&B Director to review and approve new selections. \nAudi food storage and inventory, ensuring consistent product quality. \nEnforce health and safety standards, maintaining cleanliness in the kitchen areas, including storage facilities. \nAssist in estimating annual food budgets in coordination with the Director of Operations \nControl food and labor costs through effective planning and operational oversight. \nParticipate in local market research to stay updated on culinary trends\nSupport property operations by reporting equipment needs and participating in cross-functional hotel duties, including the MOD. \nLead and support VIP parties and special projects as assigned. \n\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\nPrevious, relevant experience in the field, with a minimum four (4) years' experience in Leadership role.\nStrong ability to interpret and create reports, budgets and forecasts.\nExpertise in cost control, wage management, and marketing insights related to culinary operations.\nin-depth knowledge of menu development, food products and preparation techniques. \nArtistic and creative skills for menu design and event themes.  \nAbility to operate food preparation machinery safely and effectively.\nProven ability to lead a large, diverse culinary team, ensuring alignment with goals. \nStrong communication skills\n