Executive Head Chef
- Recruiter
- Hilton Hotels
- Location
- Wembley, Greater London
- Salary
- Competitive
- Posted
- 11 May 2022
- Closes
- 30 May 2022
- Ref
- HOT08DEG
- Sector
- Chef jobs, Chef de Partie, Chef Manager, Head Chef
- Job Type
- Full Time
Executive Head Chef
What will I be doing? As Executive Head 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 Head 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:
Whip up something amazing today
WELCOME TO A WORLD OF OPPORTUNITIES - What makes Hilton Wembley unique, is the sense of belonging and teamwork shared throughout all our departments. This hotel is the #choiceofchampions – one day we are busy looking after a family on vacation visiting London, the next day a world famous sports team or music artist. But every day we are busy creating lasting memories. A WORLD OF REWARDS
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Annual rate from 60,000 to 75,000
Chef whites provided and laundered
Free and healthy meals when on duty
Grow your Career
Personal Development programmes designed to support you at every step of your career
A chance to make a difference through our Corporate Responsibility programmes – Find out what and how we are doing (https://cr.hilton.com)
Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets)
Guest Experience Day 1 night stay with breakfast per year
Team Member Referral Program
High street discounts: with Perks at Work
Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)
Discounted dental and health cover
Discounted Parking - £2 per day at Red Car Park
Modern and inclusive Team Member’s areas
What will I be doing? As Executive Head 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 Head 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:
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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
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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)
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A certification in management
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook