As an Executive Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. An Executive Chef would also be required to ensure that all operational, quality, and administrative functions are carried out properly. Specifically, you will be responsible for performing the following tasks to the highest standards:
· 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 F&B 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
· 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 systemsare adhered to them so margins are on target in a pro-active way
· Regular review of all menus with Restaurant and Banqueting 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 thatthe monthly working schedules are made and maintained in accordance with local legislation
We are looking for someone who has:
1.Previous relevant experience as an Executive Chef or a high performing Sous Chef in a first class property
2.Excellent leadership skills
3.A creative approach to the production of high quality food
4.A business focussed approach to managing a hotel kitchen
5.Excellent communication skills and an ability to build relationships throughout the hotel and external to Hilton