Executive Chef, Hilton Nagoya
Executive Chef, Hilton Nagoya
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Job Description
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 which follow:
- Previous relevant experience as an Executive Chef or a high-performing Sous Chef at a similar level or exceeding the current property.
- Visibly impactful leadership skills.
- Unique and adaptable approach to the production of consistent and quality food.
- A business focused approach to managing a hotel kitchen.
- Effective communication skills.
- Ability to build relationships internal and external to the hotel and the Company.
- Efficient planning and organizational skills.
- Ability to manage priorities and to adapt to situations and emergencies as they arise.
- 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!
EOE/AA/Disabled/Veterans
The Executive Chef will collaborate the Director of Food and Beverage to further build upon the hotels high standing Food and Beverage reputation. This will be achieved through efficient and consistent Culinary operations management a thorough understanding of market conditions as well an active and strategic approach to development of internal talent.
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 and consistency of food throughout the hotel and the continuous development of a high quality kitchen brigade. The Executive Chef will oversee management of the culinary team with a strategic focus on operations efficiency. The Executive Chef will perform the following tasks to the highest standards:
Lead the culinary team and be visibly involved in continuous talent development of all culinary team members.
- Create menus which meet market conditions consumer needs and conform to brand standards.
- Ensure production consistency and quality throughout the hotel dining 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 the organizational rosters effectively respecting local legislation with regards to time and task management with strategic focus on efficiently managing payroll.
- 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.
Engage in regular food knowledge and product training.
- 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.
- 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 proactive manner.
Manage financial performance of the department so all planning is in line with hotel objectives.
- Regular review of all menus with the Director of Food and Beverage and Director of Operations to confirm offerings are in line with market trends.
- Proactively practice and engage in actions which reflect Hiltons respect for Sustainability and ESG goals.
Employment Type
Full-Time
