Executive Chef

The Executive Chef will collaborate the Director of Food and Beverage to further build upon the hotel’s 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.
• https://jobs.hilton.com/apac/en/job/HOT0BZC1/Executive-Chef-Hilton-Nagoya-%E3%82%A8%E3%82%B0%E3%82%BC%E3%82%AF%E3%83%86%E3%82%A3%E3%83%96%E3%82%B7%E3%82%A7%E3%83%95%E3%80%81%E3%83%92%E3%83%AB%E3%83%88%E3%83%B3%E5%90%8D%E5%8F%A4%E5%B1%8B