oracle
Executive Chef
Hilton
KSA
Full-time
Mid
Onsite
Discovered 1 weeks ago
Free
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As an Executive Chef, you’re not just responsible for the overall vision, strategy, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
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Responsibilities
- Here's what you'll do during a typical day:
- Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
- Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
- Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
- Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
- Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
- Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
- Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing
- Here's what you'll do during a typical day: - Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability - Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes - Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience - Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals - Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations - Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs - Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing
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