Executive Chef
Hilton
- Surat, Gujarat
- Permanent
- Full-time
- Lead of 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.
- Ensuring adequate resources are available according to business needs.
- Manage the provision of food to Food and Beverage outlets and taking 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 an up-to-date knowledge of menu items, special promotions, functions and events.
- Maintain good communication and work relationships in all hotel areas.
- Ensure that 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.
- Manage food control systems are adhered to them so margins are on target in a pro-active way.
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends.
- Be environmentally aware.
- Ensure food wastage program is adhered to so that margins are on target.
- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation.
- 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 organizational skills.
- Ability to multi-task and meet deadlines.
- A current, valid, and relevant trade qualification (proof may be required)
- A certification in management.
- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook