Executive Chef

Hilton Worldwide, Inc.; Ras Al Khaimah; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading global hospitality company is looking for an Executive Chef to manage the kitchen and ensure high-quality food production. The ideal candidate will possess excellent leadership skills, previous relevant experience, and a trade qualification. Responsibilities include developing menus, managing a talented kitchen team, and ensuring compliance with health and safety regulations. This position offers a chance to be part of a dynamic culinary environment in Ras Al Khaimah.

Qualifications

• Previous experience as an Executive Chef or high-performing Sous Chef required.
• Ability to multi-task and meet deadlines.
• Excellent leadership and communication skills.

Responsibilities

• Lead the kitchen brigade and ensure ongoing development of Team Members.
• Create menus that meet and exceed customers' needs.
• Manage department operations including budgeting and forecasting.

Skills

Leadership skills

Creative food production

Business management

Excellent communication

Planning and organization

Relationship building

Education

Trade qualification

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

Job Description - 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.

Job Summary

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.

Responsibilities

• Lead the kitchen brigade and ensure ongoing development of Team Members
• Identify an effective approach to succession planning
• Create menus that meet and exceed customers' needs and conform to brand standards
• Ensure the consistent production of high-quality food through all hotel food outlets
• 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 Members
• Manage department operations, including budgeting, forecasting, resource planning, and waste management
• 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
• Ensure 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
• 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 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
• Focus and Strategy to achieve Sustainability & Local Sourcing
• Knowledge of Digital Systems & Tech
• Focus on Team Development & Succession Planning

Requirements

An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

• Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first-class property, required
• Excellent leadership skills
• A creative approach to the production of high-quality food
• A business-focused approach to managing a hotel kitchen
• Excellent communication skills
• 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
• 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:

• A certification in management
• Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook

About 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.