Executive Chef - Waldorf Astoria Sydney

Exceptional Hospitality Starts with You
Set to open in 2027, Waldorf Astoria Sydney will redefine elegance and sophistication. With sweeping, uninterrupted views of the Sydney Harbour Bridge and Opera House, this 227-room landmark brings the brand’s iconic hospitality to Australia for the very first time. As Executive Chef, you are a culinary visionary and the creative force behind our dining offerings, crafting menus that delight our guests. Joining us through our pre-opening period, you will establish the culinary department and model the operating standard Waldorf Astoria Sydney will run to – offering the finest dining experience, held in balance with the commercial reality of the property.
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
Certificate III or IV in Commercial Cookery or an equivalent trade qualification
A minimum of 10 years as Head of Kitchen in a five-star hotel or a restaurant of comparable standing
Work experience in a similar capacity with international luxury hotel brands - experience in hotel pre-openings, repositioning projects or major hotel transformations will be highly regarded
Demonstrated leadership capability with experience building, mentoring, and managing high-performing teams
A selection of core responsibilities for this role include:
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 Director of Food & Beverage 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
Optimise 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 work health and safety, food safety, and responsible service of alcohol requirements

Work arrangement
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