Executive Chef

Hilton; Jazan Province; On-site; SAR 150,000 - 200,000; Full time

Job summary

A leading global hospitality group is seeking an experienced Executive Chef for DoubleTree by Hilton in Jazan Province, Saudi Arabia. You will lead the kitchen brigade, create innovative menus, and ensure exceptional culinary experiences. The ideal candidate possesses strong leadership and communication skills, a creative approach to food production, and relevant trade qualifications. This full-time position offers an opportunity to excel in a dynamic hotel environment.

Qualifications

• Previous experience as an Executive Chef or high-performing Sous Chef.
• Ability to build internal and external relationships.

Responsibilities

• Lead the kitchen brigade and ensure team development.
• Create menus that meet customer needs and brand standards.
• Manage budgeting, forecasting, and resource planning.

Skills

Leadership skills

Creative food production

Business-focused approach

Excellent communication

Planning and organizational skills

Ability to multi-task

Education

Current relevant trade qualification

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

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.

What will I be doing?

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. You will oversee the operational management of the kitchen and Team Members. Specifically, you will perform the following tasks to the highest standards:

• 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 take 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 up-to‑date knowledge of menu items, special promotions, functions and events
• Maintain good communication and work relationships in all hotel areas
• Ensure 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
• Ensure food control systems are adhered to so margins are on target in a pro‑active way
• Regularly review all menus with the Food and Beverage manager to confirm offerings are in line with market trends
• Be environmentally aware
• Ensure the food wastage program is adhered to so margins are on target
• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

What are we looking for?

An Executive Chef serving Hilton brands is always working on behalf of our guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 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 organisational 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 programmes, including Microsoft Word, Excel and Outlook

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 travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Work Locations

DoubleTree by Hilton Jizan

Schedule

Full‑time

Brand

Doubletree by Hilton

Job Category

Culinary