Executive Chef — Pre-Opening, Luxury Sydney Hotel

Hilton; Sydney; Sur place; AUD 180 000 - 240 000; Plein temps

Résumé du poste

Hilton Sydney seeks an Executive Chef to lead the culinary vision for the Waldorf Astoria Sydney pre-opening. You will establish the culinary department and set operating standards to deliver the finest dining experience while balancing commercial realities.

You will oversee kitchen operations, develop menus with the Director of Food & Beverage, engage guests to elevate dining, manage budgets, and build a high-performing team to uphold food quality and safety standards in a luxury,

Qualifications

• Certificate III or IV in Commercial Cookery or an equivalent trade qualification.
• Minimum 10 years as Head of Kitchen in a five-star hotel or comparable restaurant.
• Experience with international luxury hotel brands and pre-openings is highly regarded.
• Demonstrated leadership with mentoring and managing high-performing teams.

Responsabilités

• Direct culinary operations: Oversee preparation and production of hotel meals with high quality and cost controls.
• Enhance menu offerings: Develop menus with the Director of Food & Beverage based on trends and tastes.
• Delight guests: Engage with guests to assess satisfaction and implement improvements.
• Monitor financial performance: Oversee budgets, forecasting and reporting.
• Optimise kitchen operations: Streamline systems and workflows for efficiency.
• Cultivate a high-performing team: Drive engagement, development and recognition.
• Ensure regulatory excellence: Uphold WHS, food safety and responsible service standards.

Connaissances

Leadership

Team mentoring

Budget management

Formation

Certificate III or IV in Commercial Cookery

10 years Head of Kitchen in a five-star hotel

Description du poste

Hilton Sydney seeks an Executive Chef to lead the culinary vision for the Waldorf Astoria Sydney pre-opening. You will establish the culinary department and set operating standards to deliver the finest dining experience while balancing commercial realities.

You will oversee kitchen operations, develop menus with the Director of Food & Beverage, engage guests to elevate dining, manage budgets, and build a high-performing team to uphold food quality and safety standards in a luxury,