Executive Chef

Hilton Worldwide, Inc.; Makkah Region; On-site; SAR 150,000 - 200,000; Full time

Job summary

A leading global hospitality company is seeking an Executive Chef to manage culinary operations and maintain high-quality food standards in the Makkah region. The role involves leading a skilled kitchen brigade, crafting innovative menus, and ensuring exceptional guest experiences. The ideal candidate will have substantial experience as an Executive Chef or exceptional Sous Chef and demonstrate excellent leadership and communication skills. Join us to create unforgettable culinary moments in a thriving hotel environment.

Qualifications

• Experience as Executive Chef or high-performing Sous Chef in a first-class property.
• Ability to build relationships with team members and external partners.
• Multi-tasking and meeting deadlines efficiently.

Responsibilities

• Lead the kitchen brigade and ensure ongoing development of team members.
• Create menus that exceed customers' needs and align with brand standards.
• Manage department operations including budgeting and forecasting.

Skills

Leadership skills

Creativity in food production

Business-focused approach

Communication skills

Planning and organizational skills

Education

Relevant trade qualification

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

Executive Chef (HOT0CA93)

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.

Work Locations

Hilton Hotels – Makkah Makkah 21955

Responsibilities

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. An Executive Chef will oversee the operational management of the kitchen and team members. Specifically, an Executive Chef 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, where necessary, take action 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, 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 proactive 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 that margins are on target
• Ensure the monthly working schedules are made and maintained in accordance with local legislation

Qualifications

What are we looking for?

• Previous, relevant experience as an Executive Chef or a high‑performing Sous Chef in a first‑class property
• 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 organizational 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 programs, 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 travelers 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!