Executive Chef - La Festa Phu Quoc, Curio Collection by Hilton

An Executive Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
At least 8 years of experience as a Main Chef.
Up to date with sanitation classes.
Possess a valid health certificate.
Good command in English, both verbal and written to meet business needs.
Work experience in similar capacity with international chain hotels.
A major in cooking, advantageous.
As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:
Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.
Work at off-site events when requested.
Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
Work seamlessly with recipes, standards and plating guides.
Maintain all HACCP aspects within the hotel operation.
Use all equipment, tools and machines appropriately.
Focus on constantly improving the training manuals and SOPs.
Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
Assist in inventory taking.
Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
Prepare menus as requested.
Work on new dishes for food tastings and photo taking.
Attend service briefings.
Communicate effectively with the Service team.
Control stations within the kitchen.
Effectively respond to every guests’ requests.
Learn and adapt to changes.
Be receptive to constructive feedback.
Purchase for and control production.
This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern.
Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the chefs on issues and take appropriate action.
Ensure that recipes and costings are established and updated.
Select team members who display qualities and attributes that reflect the department standards.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Advise new menus and seasonal food concept changes.
Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
Attend communication meetings ensure that all assigned team members receive this communication.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Coordinate, organize and participate in all production pertaining to the kitchen.

Work arrangement
No