Executive Chef - Mérida - Hilton Worldwide, Inc.

Descripción

Executive Chef Job Description

Maintain a talented and creative kitchen brigade to offer an innovative menu and exceptional culinary experience at the Hilton Garden Inn Merida.

Key Responsibilities:

• Develop and lead the kitchen brigade, ensuring ongoing development of team members.
• Identify effective succession planning approaches.
• Create menus that meet and exceed customer needs, conforming to brand standards.
• Promote consistent production of high-quality food throughout all hotel food outlets.
• Build positive customer relationships through proactive interaction with guests, team members, contractors, and suppliers.
• Resolve issues promptly and completely in the kitchen or related areas among guests and team members.
• Manage department operations, including budgeting, forecasting, resource planning, and waste management.
• Oversee all aspects of the kitchen, including operational, quality, and administrative functions.
• Seek verbal feedback from customers regularly and respond to guest queries in a timely manner.
• Ensure adequate resources are available according to business needs.
• Manage the provision of food to Food and Beverage outlets, 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.
• Maintain up-to-date knowledge of menu items, special promotions, functions, and events among team members.
• Establish good communication and work relationships in all hotel areas.
• Maintain staffing levels to cover business demands.
• Conduct monthly communication meetings and generate post-meeting minutes.
• 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.
• Address maintenance, hygiene, and hazard issues in a timely manner.
• Manage the financial performance of the department to align with hotel objectives.
• Implement food control systems to maintain targeted margins proactively.
• Regularly review menus with the Food and Beverage manager to confirm offerings align with market trends.
• Be environmentally aware.
• Maintain adherence to food wastage programs to achieve targeted margins.
• Ensure the creation and maintenance of monthly working schedules in accordance with local legislation.