Executive Chef

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovatıve & creatıve bold culınary experıence by managıng cost and qualıty to requıred level.

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 wıth a modern twıst and beıng bold ın ınnovatıon to set culınary trends, 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:

• Showıng strong leadershıp competence to the kitchen brigade and ensure ongoing development of Team Member
• Identify an effective approach to succession planning
• Create ınnovatıve, modern & bold menus that meet and exceed customers' needs and conform to brand standard
• Ensure the consistent production of high quality food through all hotel food outlet
• 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 Member
• Manage department operations, including budgeting, forecasting, resource planning, and waste management
• Manage all aspects of the kitchen including operational, quality and administrative function
• 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 need
• 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 target
• 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 area
• Ensure that staffing levels are maintained to cover business demands
• Ensure monthly communication meetings are conducted and post-meeting minutes generate
• Manage staff performance issues in compliance with company policies and procedures
• Recruit, manage, train and develop the kitchen tea
• 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 manne
• 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 wa
• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
• Be environmentally awar
• 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

 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 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!

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 as an Executive Chef or a high-performing Sous Chef in a first class property, require
• Excellent & effcıent (by track record) leadership skills
• Innovative, culınarıly bold and open for change
• A creative/ınnovatıve approach to the production of high quality food
• Banquet & outsıde caterıng experıence
• A business focused approach to manage a hotel kitchen & knowledge about kitchen equipments
• Excellent communication skills with collegues and guests
• Ability to build relationships, internal and external, to the hotel and the Company
• Excellent planning and organizational skills
• Ability to multi-task and meet deadlines
• Analytical thinking skills
• Strong commercial approach and sales perspective
• Experıence ın operatıonal effectıveness (by study/traınıng record)

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

• A certification in managemen
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
• International experience in kitchen
• Englısh language and another language than your mother tongue