Head Chef

A Head Chef is responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience while seeking customer feedback, training staff, controlling costs, and covering all business needs. As a Head Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. A Head Chef will also be required to ensure that all operational, quality, and administrative functions are carried out properly. 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. 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. 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. Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends. A Head Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. Excellent leadership, interpersonal and communication skills. Intermediate food hygiene qualification. Passion for food. Specifically, you will be responsible for performing the following tasks to the highest standards. Manage all aspects of the kitchen including operational, quality and administrative functions. Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation. Comply with hotel security, fire regulations and all health and safety and food safety legislation. Ensure food control systems are adhered to so margins are on target. Be environmentally aware. Catering experience in managerial capacity. Experience managing a kitchen and developing staff. Experience managing food costs. Accountable and resilient. Committed to delivering a high level of customer service. Ability to work under pressure. Flexibility to respond to a range of different work situations. Knowledge of current food trends. High level of IT proficiency.