Executive Chef – Lead Hotel Culinary Operations

About the role

The Executive Chef will direct all culinary activities for the hotel, ensuring every guest enjoys memorable dining experiences. This senior position combines menu innovation, operational excellence, and team leadership to uphold Hilton’s hospitality standards.

Key responsibilities

• Oversee daily kitchen operations, guaranteeing food quality, presentation, cost control and profitability.
• Collaborate with the Food & Beverage Director to create new menus and seasonal items reflecting current trends and regional tastes.
• Engage with guests to gather feedback, resolve concerns and continuously improve the dining experience.
• Manage financial performance, including budgeting, forecasting and reporting to meet financial targets.
• Streamline kitchen processes and workflows for efficient, smooth operations.
• Develop, motivate and retain a high‑performing culinary team through performance management and professional development.
• Ensure compliance with health, safety, sanitation and alcohol regulations.

Required profile

• Demonstrated passion for hospitality and delivering exceptional guest experiences.
• Strong integrity, leadership ability and a collaborative mindset.
• Ownership mentality with a focus on results and continuous improvement.

Required skills