Executive Chef - Franchise at Hilton Worldwide

As the Executive Chef, you will report directly to the General Manager and you will prepare all Standard Operating Procedures for the kitchen and banqueting areas and oversee the operation of all kitchens in the hotel to ensure each Food & Beverage outlet and banquet is managed successfully as an independent profit centre. You will ensure all kitchen staff follow the highest food safety standards. You will work with the F&B Managers to develop special promotions and the Sous-Chefs to set annual operating targets.

The role will commence immediately with the hotel planned to open in the last quarter of 2022.

Key Objectives of the Role:

• Developing initial concepts and menus for each of the hotel restaurants and identifying market needs and trends in terms of food
• Monitoring and analysing menus and products of competing restaurants
• Developing special menus based on available food, season and estimated business etc. and new menus based on monitoring guest orders
• Recruiting, training and developing Chefs to work independently
• Monitoring the costs of all kitchens and recommend changes where appropriate
• Assisting each Chef to run their kitchen at an acceptable food cost
• Assisting each Chef to maximize employee productivity to minimize payroll costs
• Meeting regularly with F&B Managers and Supervisors to discuss special promotions
• Working with the Purchasing Department to ensure goods purchased are of acceptable quality
• Monitoring the food standard in each outlet
• Regularly inspecting all kitchen areas and outlets and equipment to ensure quality control and hygiene standards
• Ensuring all kitchens adhere to established standards and policies
• Assisting each Chef in establishing effective training programs for their employees
• Meeting with suppliers when possible and studying market trends for new equipment and products
• Ensuring the employee kitchen prepares quality food
• Adhering to the “Code of Business Conduct & Ethics” and the Hotel’s Staff Handbook regulations
• Performing other duties as assigned, requested or deemed necessary by management

Basic Qualifications:

• Degree/ Certificate from a Well-Known Culinary School
• 5+ years of experience in kitchens covering all aspects of cooking

Preferred Qualifications:

• Local market expertise
• Exposure to hospitality industry
• Exposure to exotic cuisines

Skill Set:

• Solid Knowledge in Kitchen Operations (Management of People, Complex Problems, F&B Management and Sanitation)
• Creative, Strategic, and Analytical Problem Solver
• Team Building, Development, and Supervision
• Leadership and Management
• Organisation and Time Management
• Solid Financial Management and Budgeting
• Good Business Sense with an Operational Focus
• Interpersonal Communication
• Highly Customer-Oriented
• Positive Attitude