Executive Chef

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 as an Executive Chef or a highperforming Sous Chef in a first class property required
• Excellent leadership skills
• A creative approach to the production of high quality food
• A business focused approach to managing a hotel kitchen
• Excellent communication skills
• Ability to build relationships internal and external to the hotel and the Company
• Excellent planning and organizational skills
• Ability to multitask and meet deadlines
• A current valid and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• A certification in management
• Proficiency with computers and computer programs including Microsoft Word Excel and Outlook

Hilton is the leading global hospitality company spanning the lodging sector from luxurious fullservice hotels and resorts to extendedstay suites and midpriced hotels. For nearly a century Hilton has offered business and leisure travelers 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!

EOE/AA/Disabled/Veterans

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 uptodate 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 postmeeting 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 proactive 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