Executive Chef (Pre-Opening)

Job Description - Executive Chef (Pre-Opening) (HOT0BK4J)

Job Number:

HOT0BK4J

Work Locations:

Hilton Burau Bay Langkawi Jalan Telaga Langkawi Langkawi 7000

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.

What will I be doing?

• Oversee culinary operations in all restaurant’s kitchens of the resort, including Pastry and Bakery, Asian and Western Kitchen, Chinese Restaurant specialized in Yunnan cuisine, Italian Restaurant, Executive Club Lounge as well as Banqueting Kitchen.
• Oversee stewarding operations and casual workforce.
• Work at off-site and outdoor events when requested.
• Responsible for planning, preparation and implementation of the resort culinary operation; set-ups in all back of house areas and restaurants.
• Responsible for creating recipes, standards and operational guidelines.
• Implement and maintain all HACCP aspects within the hotel operation.
• Train to use all equipment, tools and machines appropriately.
• Focus on implementation of the training manuals and SOPs.
• Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Actively participate in food tastings and photoshoots of the restaurants.
• Attend service briefings.
• Implement and maintain communication channels with other departments as well as food and beverage and executive lounge service team.
• Control stations within the kitchen.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern.
• Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the chefs on issues and take appropriate action.
• Ensure that recipes and costings are established and updated.
• Select team members who display qualities and attributes that reflect the department standards.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Advise new menus and seasonal food concept changes.
• Liaise with the Chefs daily to advise on any challenges and that guests will experience no delays during the service period.
• Check that the quality of food prepared by team members meets the required standard and make necessary adjustments.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
• Attend communication meetings to ensure that all assigned team members receive this communication.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Work closely with the Chef and meet regularly to determine menu selections and specials that are both satisfying to guests and profitable to the outlet.
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
• Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

• High School diploma or equivalent.
• Proven track record of leadership experience in a 5-star category hotel operation.
• Previous Resort experience is required to fulfill the role.
• Asian culinary experience (wok, steam, dim sum; duck preparation) is essential to be considered.
• South-East Asian resort experience is an advantage.
• Free standing restaurant operation background is an advantage.
• Experience of planning, preparation and implementation of the resort culinary operation; set-ups in all back of house areas and restaurants.
• Good command in English, both verbal and written to meet business needs.
• Work experience in similar capacity with international chain hotels.
• A major in cooking, advantageous.

What will it be like to work for 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. For nearly a century, Hilton has offered business and leisure travelers the finest