Executive Chef (Hilton Tallinn Park)

As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
- Lead of the kitchen team and ensure ongoing development of Team Members
- Create menus that meet and exceed customers' needs and conform to brand standards
- Ensure the consistent production of high quality food through all hotel food outlets
- Manage department operations, including budgeting, forecasting, resource planning, and waste management
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Manage the provision of food to Food and Beverage outlets and 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
- 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 team 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
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
- Ensure food wastage program is adhered to so that margins are on target
- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

- Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
- Excellent leadership skills
- A creative approach to the production of high quality food
- A business focused approach to managing a hotel kitchen
- Excellent communication skills
- Ability to build relationships, internal and external, to the hotel and the Company
- Excellent planning and organizational skills
- Ability to multi-task and meet deadlines
- A current, valid, and relevant trade qualification (proof may be required)
- It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
- A certification in management
- Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

Your benefits will include a competitive starting salary and holiday entitlement as well as performance based bonus scheme. After probation period you will receive full access to our Team Member Travel program – GO Hilton giving you access to amazing rates and discounts at more than 5000 hotels across the Globe as well as numerous benefit on property.