Executive Chef

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovative 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:

1. Lead the kitchen brigade and ensure ongoing development of Team Members
2. Identify an effective approach to succession planning
3. Create menus that meet and exceed customers' needs and conform to brand standards
4. Ensure the consistent production of high-quality food through all hotel food outlets
5. Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
6. Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
7. Manage department operations, including budgeting, forecasting, resource planning, and waste management
8. Manage all aspects of the kitchen including operational, quality and administrative functions
9. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
10. Ensure adequate resources are available according to business needs
11. Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation
12. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
13. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions, and events
14. Ensure monthly communication meetings are conducted and post-meeting minutes generated
15. Manage staff performance issues in compliance with company policies and procedures
16. Recruit, manage, train and develop the kitchen team
17. Comply with hotel security, fire regulations and all health and safety and food safety legislation
18. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
19. Manage financial performance of the department so all planning is in line with hotel objectives
20. Manage food control systems to ensure margins are on target in a pro-active way
21. Regularly review all menus with the Food and Beverage manager to confirm offerings are in line with market trends
22. Ensure food wastage program is adhered to so that margins are on target
23. Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

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:

1. Fluent in English and Arabic Languages is preferable
2. Previous, relevant experience as an Executive Chef or an Executive Sous Chef with Levantine cuisine experience
3. Excellent leadership skills with a keen focus on team development
4. A creative approach to the production of high-quality food
5. A business-focused approach to managing a hotel kitchen
6. Excellent communication skills
7. Ability to build relationships, internal and external, to the hotel and the Company
8. Excellent planning and organizational skills
9. Ability to multi-task and meet deadlines
10. 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:

1. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

What will it be like to work for Hilton?