Executive Chef

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 attitudebehaviours skills and values that follow :

• High School diploma or equivalent.
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
• At least 8 years of experience as a Main Chef.
• Up to date with sanitation classes.
• Possess a valid health certificate.
• Good command in English both verbal and written to meet business needs.
• Work experience in similar capacity with international chain hotels.
• A major in cooking advantageous.

What will it be like to work for Hilton

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 leisuretravellersthe 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!

EOE / AA / Disabled / Veterans

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 oftravellerswho stay with us every year a welcome they will never 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.

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 its with Hilton where we never forget the reason were here : to delight our guests Team Members and owners alike.

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

What will I be doing

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

Oversee culinary operations in all restaurants Kitchens including Pastry Main Kitchen Restaurant Kitchen Executive Club Lounge Kitchen as well as stewarding operations.

Work at off-site events when requested.

Plan prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.

Work seamlessly with recipes standards and plating guides.

Maintain all HACCP aspects within the hotel operation.

Use all equipment tools and machines appropriately.

Focus on constantly improving the training manuals and SOPs.

Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetingsin order toimprove culinary operations meet targets and keep communication flowing.

Assist in inventory taking.

Knowledgeable of hotels occupancy events forecasts and achievements.

Prepare menus as requested.

Work on new dishes for food tastings and photo taking.

Attend service briefings.

Communicate effectively with the Service team.

Control stations within the kitchen.

Effectively respond to every guests requests.

Learn and adapt to changes.

Be receptive to constructive feedback.

Purchase for and control production.

This 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.

Review rosters prepared by Section Chefs in advance ensuring that they fulfil high business productivity and guest satisfaction.

Bedisciplined and adhere to proper work practices at all timesfor yourself and team members assigned to you.

Maintain good personal hygiene clean uniforms proper sanitation and cleanliness of the workstations and work tools.

Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

Report to the chefs on issues and take appropriate action.

Ensure that recipes and costings are established and updated.

Select team members who display qualities and attributes that reflect the department standards.

Monitor food quality and quantity to ensure the most economical usage of ingredients.

Advise new menus and seasonal food concept changes.

Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.

Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.

Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.

Oversee the cleanliness hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.

Attend communication meetings ensure that all assigned team members receive this communication.

Maintain at all timesa professional and positive attitude towards team members and supervisors.

Adhere 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.

Coordinate organize and participate in all production pertaining to the kitchen.

Check 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 costingat all times.

Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.

Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.

Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.

Review all timesheets to ensure that team members work times and meal breaks are accurate.

Understand practice and promote good teamwork to achieve missions goals and overall departmental standards.

Conduct 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.

Ensure that all team members have a complete understanding of and adhere to the hotels team member rules and regulations.

The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Carry out any other reasonable duties and responsibilities as assigned.

Key Skills

Culinary Experience,Restaurant Experience,Kitchen Management Experience,Kitchen Experience,Labor Cost Analysis,Catering,Management Experience,Cooking,Cost Control,Menu Planning,Sanitation,Leadership Experience

Employment Type : Full-Time

Experience : years

Vacancy : 1