Executive Chef - Conrad Abu Dhabi Etihad Towers

Overview

• A standing testimony to dramatic sculptural forms and spectacular design, Conrad Abu Dhabi Etihad Towers sets the scale for unprecedented luxury experiences in Abu Dhabi.
• This iconic 305-meterl-tall beachfront hotel is part of the five tower Etihad Towers complex, offering exceptional design-led rooms, suites and serviced residences, unique conference and meeting facilities and 12 impressive culinary experiences.
• What will I be doing?
• 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 brigade and ensure ongoing development of Team Members
• Identify an effective approach to succession planning
• 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
• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
• 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
• Ensuring adequate resources are available according to business needs
• 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 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
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
• Manage financial performance of the department so all planning is in line with hotel objectives
• Manage food control systems are adhered to them so margins are on target in a pro-active way
• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
• Be environmentally aware
• 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
• What are we looking for?
• 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:
• 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
• What will it be like to work for Hilton?
• Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels.
• For over a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value.
• Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands.
• Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day.
• And, our amazing Team Members are at the heart of it all!
• A standing testimony to dramatic sculptural forms and spectacular design, Conrad Abu Dhabi Etihad Towers sets the scale for unprecedented luxury experiences in Abu Dhabi.
• This iconic 305-meterl-tall beachfront hotel is part of the five tower Etihad Towers complex, offering exceptional design-led rooms, suites and serviced residences, unique conference and meeting facilities and 12 impressive culinary experiences.
• What will I be doing?
• 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 brigade and ensure ongoing development of Team Members
• Identify an effective approach to succession planning
• 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
• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
• 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
• Ensuring adequate resources are available according to business needs
• 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 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
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
• Manage financial performance of the department so all planning is in line with hotel objectives
• Manage food control systems are adhered to them so margins are on target in a pro-active way
• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
• Be environmentally aware
• 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