Job Description
Are you a passionate culinary professional ready to lead and shape a high-performing culinary team? In this leadership role, you’ll guide a skilled culinary brigade, develop inspiring menus, and ensure each plate reflects the highest standards of quality and creativity. As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards. Provide strategic leadership to the culinary team in crafting and delivering exceptional cuisine that exemplifies innovation, freshness, and well-balanced flavor profiles. Design and execute thoughtfully crafted menus that align with contemporary culinary trends, incorporating innovative techniques to enhance the overall dining experience. Ensure meticulous execution of recipes and plating standards, maintaining consistency, culinary excellence, and refined presentation aesthetics. Partner with the Marketing and Operations teams to drive and support promotional initiatives, including curated tastings, signature events, and strategic content development. Oversee all aspects of daily kitchen operations, including food preparation, procurement, inventory control, and cost management. Ensure consistent product quality, precise portioning, and optimal ingredient usage to enhance operational efficiency and maximize profitability. Ensure full compliance with food safety standards, including HACCP protocols and local health regulations. Collaborate with engineering and stewarding teams to ensure optimal kitchen functionality, hygiene standards, and equipment performance. Leadership & Team Development. Provide strategic leadership and mentorship to the culinary brigade, fostering a culture of excellence, accountability, and continuous improvement. Implement comprehensive training programs to uphold high standards in culinary execution, hygiene, and food safety. Develop and maintain comprehensive Standard Operating Procedures (SOPs) and training materials to ensure consistency and excellence in operational execution. Guest Experience & Collaboration. Partner effectively with front-of-house and beverage teams to deliver seamless, personalized, and memorable dining experiences. Engage with guests to gather feedback, address concerns, and refine offerings to exceed expectations. Hygiene, Safety & Compliance. Uphold high standards of personal grooming and ensure all culinary team members consistently present a professional appearance. Ensure strict adherence to sanitation and hygiene protocols across all kitchen areas, equipment, and tools, maintaining a safe and regulation-compliant environment. Oversee proper food storage and handling practices to prevent contamination and ensure full compliance with health and safety regulations. Conduct ongoing training on the safe and efficient operation of kitchen equipment, fostering a culture of safety, accountability, and operational excellence. A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. Bachelor’s degree in Hospitality Management, Culinary Arts, or equivalent professional experience. Experience in restaurant pre-openings is considered an advantage. Strong culinary expertise with a focus on innovation, quality, and presentation. Excellent communication and organizational skills, ensuring seamless coordination with service and management teams. Proficient in menu development, ingredient sourcing, and cost control. Thorough understanding of kitchen operations, including inventory management, food safety compliance, and quality assurance. HACCP certification or equivalent food safety qualification is required. Fluency in English is essential; additional language skills are an advantage.
