Overview

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.

Job Position:  Executive Chef
Location: Abuja

About the job

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.

Job 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:

  1. Lead the kitchen brigade and ensure the ongoing development of Team Members
  2. Identify an effective approach to succession planning
  3. Create menus that meet and exceed customers’ needs and conform to brand standards
  4. Ensure the consistent production of high-quality food through all hotel food outlets
  5. Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
  6. Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
  7. Manage department operations, including budgeting, forecasting, resource planning, and waste management
  8. Manage all aspects of the kitchen, including operational, quality and administrative functions
  9. Actively seek verbal feedback from customers regularly and respond to all guest queries in a timely and efficient manner
  10. Ensuring adequate resources are available according to business needs
  11. Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation
  12. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  13. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
  14. Maintain good communication and work relationships in all hotel areas
  15. Ensure that staffing levels are maintained to cover business demands
  16. Ensure monthly communication meetings are conducted and post-meeting minutes generated
  17. Manage staff performance issues in compliance with company policies and procedures
  18. Recruit, manage, train and develop the kitchen team
  19. Comply with hotel security, fire regulations and all health and safety and food safety legislation
  20. Ensure maintenance, hygiene and hazard issues are dealt with promptly
  21. Manage the financial performance of the department so that all planning is in line with the hotel’s objectives
  22. Manage food control systems are adhered to them so margins are on target in a proactive way
  23. Regular review of all menus with the Food and Beverage manager to confirm offerings are in line with market trends
  24. Be environmentally aware
  25. Ensure the food wastage program is adhered to so that margins are on target
  26. 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:

  1. Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first-class property, required
  2. Excellent leadership skills
  3. A creative approach to the production of high-quality food
  4. A business-focused approach to managing a hotel kitchen
  5. Excellent communication skills
  6. Ability to build relationships, internal and external, with the hotel and the Company
  7. Excellent planning and organisational skills
  8. Ability to multitask and meet deadlines
  9. A current, valid, and relevant trade qualification (proof may be required)

How to Apply
Interested and qualified candidates should:
Click here to apply online

Tagged as: Hospitality

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