Executive Chef

Hilton Hotels; New Delhi; On-site; INR 1,800,000 - 3,000,000; Full time

Job summary

Hilton Hotels in Delhi is seeking an Executive Chef to lead our culinary team and oversee all kitchen operations, ensuring exceptional dining experiences for guests across multiple outlets.

You will drive menu innovation with the F&B Director, manage budgets and food safety, and mentor a high-performing kitchen staff to maintain Hilton’s renowned standards.

Qualifications

• High School Diploma or equivalent.

Responsibilities

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and profitability.
• Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and items based on current trends and regional tastes.
• Delight our guests: Engage with guests to assess satisfaction, address concerns, and implement improvements to elevate the dining experience.
• Monitor financial performance: Oversee budget management, forecasting, and reporting to align with hotel goals.
• Optimize kitchen operations: Streamline kitchen systems, processes, and workflows for efficiency.
• Cultivate a high-performing team: Drive engagement and retention through development and recognition programs.
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations.

Education

High School Diploma or equivalent

Job description

Exceptional Hospitality Starts with You

Picture yourself brightening someone s day. When you join our Hotels team, that s exactly what you ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef , and success of all hotel culinary operations you re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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 Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High School Diploma or equivalent
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Work experience in a similar capacity with international chain hotels

Here s what you ll do during a typical day:

• 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 Food and Beverage Director 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
• Optimize 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 health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing