Hilton Hotels Looking For Executive Chef | Apply Now

Executive Chef

Company: Hilton Hotels & Resorts, Hilton

Location: Ras Al-Khaimah – Ras al Khaimah – United Arab Emirates

JOB DESCRIPTION

An Executive Chef who will build a reputation for the hotel by developing and maintaining a talented and creative kitchen brigade, offering innovative menus, and promising an exceptional culinary experience that becomes a destination in itself.

What will I be doing?

As Executive Chef, you are fully responsible for developing the culinary reputation of the hotel by the production of excellent quality food throughout the hotel, and the development of a high quality and self-motivated 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 training plus development skills of Team Members
  • Identify an effective approach to succession planning
  • Create menus that meet and exceed customers’ needs and inspire wants.
  • Ensure the consistent production of high quality food through all hotel food outlets
  • Develop positive customer relations through proactive interaction with Guests, 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, waste management, 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 to the highest level.
  • 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.
Job Vacancy worldwide App

Leave a comment

Your email address will not be published. Required fields are marked *