An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

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What will I be doing?

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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: 

\n\n\n\nOversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Japanese Kitchen, Sushi ＆Teppanyaki Kitchen as well as Banquet Kitchen\nPlan, prepare and implement high quality food products and set-ups in all areas and in the restaurants\nMonitor food quality and quantity to ensure the most economical usage of ingredients\nAdvise new menus and seasonal food concept changes\nCheck that the quality of food prepared by team members meet the required standard and make necessary adjustments\nMonitor the overall food operation and ensure that food items are being prepared in a timely and correct manner\nCheck and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times\nControl and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction\nWork closely with related other departments, meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to hotel\nEffectively respond to every guests’ requests\nWork on new dishes for food tastings and photo taking\nFocus on constantly improving the training manuals and SOPs\nWork at off-site events when requested\nCarry out any other reasonable duties and responsibilities as assigned\nMaintain all HACCP aspects within the hotel operation \nOversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area\nBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately\nParticipate actively in quality initiatives such as the daily briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing \nLiaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. \nReport to the chefs on issues and take appropriate action\nCommunicate effectively with the Service team\nSelect team members who display qualities and attributes that reflect the department standards\nManage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility\nReview rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction\nReview all timesheets to ensure that team members’ work times and meal breaks are accurate\nEnsure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations\nLead of the kitchen brigade and ensure ongoing development of Team Members\nIdentify an effective approach to succession planning\nLearn and adapt to changes \n\n\nBe receptive to constructive feedback\nBe disciplined and adhere to proper work practices at all times for yourself and team members assigned to you  \nUnderstand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards\n\n\n

What are we looking for?

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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:

\n\nPrevious, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required\nExcellent leadership skills\nA creative approach to the production of high quality food\nA business focused approach to managing a hotel kitchen\nExcellent communication skills\nAbility to build relationships, internal and external, to the hotel and the Company\nExcellent planning and organizational skills\nAbility to multi-task and meet deadlines\nAble to communicate in Japanese & English is a MUST\nProficiency with computers (eg; ordering system), as well as computer programs, including Microsoft Word, Excel, Outlook and Teams\n\n

What will it be like to work for Hilton?

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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!