Executive Chef
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.
What will I be doing?
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:
- Lead of the kitchen brigade and ensure ongoing development of Team Members
- Identify an effective approach to succession planning
- Create menus that meet and exceed customers' needs and conform to brand standards
- Ensure the consistent production of high quality food through all hotel food outlets
- Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
- Manage department operations, including budgeting, forecasting, resource planning, and waste management
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Ensuring adequate resources are available according to business needs
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
- Maintain good communication and work relationships in all hotel areas
- Ensure that staffing levels are maintained to cover business demands
- Ensure monthly communication meetings are conducted and post-meeting minutes generated
- Manage staff performance issues in compliance with company policies and procedures
- Recruit, manage, train and develop the kitchen team
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Manage financial performance of the department so all planning is in line with hotel objectives
- Manage food control systems are adhered to them so margins are on target in a pro-active way
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
- Be environmentally aware
- Ensure food wastage program is adhered to so that margins are on target
- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
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.
What will I be doing?
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:
- Hire, train, supervise and participate in the activities of culinary staff.
- Actively communicate and listen to customers and team members, fostering a culture of collaboration and continuous improvement.
- Organize and lead culinary team meetings to ensure operational alignment.
- Monitor team performance and product quality, implementing continuous improvement initiatives.
- Create and implement menus for all outlets, incorporating current food trends and regional tastes.
- Design menus for special events and banquets aligned with client budgets and expectations
- Collaborate with the F&B Director to review and approve new selections.
- Audi food storage and inventory, ensuring consistent product quality.
- Enforce health and safety standards, maintaining cleanliness in the kitchen areas, including storage facilities.
- Assist in estimating annual food budgets in coordination with the Director of Operations
- Control food and labor costs through effective planning and operational oversight.
- Participate in local market research to stay updated on culinary trends
- Support property operations by reporting equipment needs and participating in cross-functional hotel duties, including the MOD.
- Lead and support VIP parties and special projects as assigned.
What are we looking for?
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:
- Previous, relevant experience in the field, with a minimum four (4) years' experience in Leadership role.
- Strong ability to interpret and create reports, budgets and forecasts.
- Expertise in cost control, wage management, and marketing insights related to culinary operations.
- in-depth knowledge of menu development, food products and preparation techniques.
- Artistic and creative skills for menu design and event themes.
- Ability to operate food preparation machinery safely and effectively.
- Proven ability to lead a large, diverse culinary team, ensuring alignment with goals.
- Strong communication skills