Executive Chef - Waldorf Astoria Sydney

Hilton; Sydney; Vor Ort; AUD 180.000 - 240.000; Vollzeit

Zusammenfassung

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,

Qualifikationen

• 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.

Aufgaben

• 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.

Kenntnisse

Leadership

Team mentoring

Budget management

Ausbildung

Certificate III or IV in Commercial Cookery

10 years Head of Kitchen in a five-star hotel

Jobbeschreibung

Job Identification: 227558

Job Category: Culinary

Job Schedule: Full time

Exceptional Hospitality Starts with You

Set to open in 2027, Waldorf Astoria Sydney will redefine elegance and sophistication. With sweeping, uninterrupted views of the Sydney Harbour Bridge and Opera House, this 227-room landmark brings the brand’s iconic hospitality to Australia for the very first time. As Executive Chef, you are a culinary visionary and the creative force behind our dining offerings, crafting menus that delight our guests. Joining us through our pre-opening period, you will establish the culinary department and model the operating standard Waldorf Astoria Sydney will run to – offering the finest dining experience, held in balance with the commercial reality of the property.

A selection of core responsibilities for this role include:

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Partner with the Director of Food & Beverage to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimise kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence: Uphold compliance with work health and safety, food safety, and responsible service of alcohol requirements

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of H ospitality. Acting with I ntegrity and always doing the right thing. Inspiring others through L eadership. A belief that T eamwork drives the best outcomes. A sense of O wnership and accountability. And a focus on the N ow, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Certificate III or IV in Commercial Cookery or an equivalent trade qualification
• A minimum of 10 years as Head of Kitchen in a five-star hotel or a restaurant of comparable standing
• Work experience in a similar capacity with international luxury hotel brands - experience in hotel pre-openings, repositioning projects or major hotel transformations will be highly regarded
• Demonstrated leadership capability with experience building, mentoring, and managing high-performing teams

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands (https://www.hilton.com/en/brands/), and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore our Careers Blog (https://jobs.hilton.com/blogs) to see why we’re more than a great place to stay—we’re a great place to work.