Executive Chef
No salary listed
Expert
Maldives
In Person
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
- Demonstrate a positive attitude.
- Have good communication skills.
- Use a creative and innovative approach.
- Meet excellent grooming standards.
- Be flexible in responding to different work situations.
- Be able to work under pressure and on one's own initiative.
- Be methodical and well organized.
- Have strong organizational, planning, and analytical skills.
- Have excellent attention to detail.
- Be able to take ownership while working within a team.
- Be flexible, reliable, accountable, and resilient.
Responsibilities
- Oversee overall Culinary Department operations to ensure high standards of quality, efficiency, and service delivery.
- Develop, implement, and continuously improve departmental policies, procedures, standards, and operating guidelines.
- Establish departmental objectives, work schedules, budgets, and performance expectations aligned with the resort's business plan.
- Provide hands-on leadership and supervise Chefs and Stewards, ensuring they understand and comply with hotel policies, rules, regulations, and brand standards.
- Allocate work responsibilities to Managers, Supervisors, and Team Members to support smooth departmental operations.
- Maintain visibility in kitchens, restaurants, and guest areas to support operational excellence and guest satisfaction.
- Attend required meetings and training sessions.
- Perform additional duties assigned by Management to support Culinary Department and resort operations.
- Recruit, manage, train, coach, and develop Team Members to build a high-performing culinary team.
- Monitor staffing levels to meet operational demands while maintaining productivity and service standards.
- Monitor Team Member appearance, performance, and professional standards, promoting teamwork and accountability.
- Conduct regular departmental communication meetings and maintain meeting minutes.
- Foster communication, collaboration, and morale within the department and across resort departments.
- Manage Team Member performance, including coaching, counseling, and disciplinary matters in accordance with resort policies.
- Develop Managers, Supervisors, and Team Members through delegation, coaching, mentoring, and empowerment.
- Ensure kitchen personnel are trained in the safe and effective use of kitchen equipment and utensils.
- Ensure Team Members know resort products, services, policies, emergency procedures, health and safety requirements, security protocols, and fire regulations.
- Prepare and manage the departmental budget in line with the resort's business plan and financial objectives.
- Collaborate with the Director of Food and Beverage to prepare annual budgets, rolling forecasts, and financial projections.
- Make sound commercial and financial decisions that support profitability.
- Maintain proper accounting procedures, inventory management, credit control, and financial transaction processes.
- Maintain cost-effective staffing levels without compromising service quality.
- Control departmental expenses while achieving financial targets, gross profit margins, and productivity goals.
- Control food costs through purchasing, requisitioning, storage, standard recipes, portion control, and waste management.
- Conduct quarterly menu engineering to maximize profitability and optimize menu performance.
- Ensure consistent production and delivery of high-quality food across resort dining outlets.
- Ensure menu items meet approved recipes, presentation standards, portion sizes, and cooking specifications.
- Collaborate with the Director of Food and Beverage on menu planning, pricing strategies, recipe development, and standard recipe documentation.
- Monitor food quality, consistency, presentation, and guest satisfaction across culinary operations.
- Support restaurant outlets during peak service periods and ensure standards are maintained.
- Monitor food holding procedures and refrigeration temperature control points to ensure food safety and quality.
- Ensure consistent application of food production standards and culinary best practices.
- Ensure food products are ordered according to approved product specifications and quality standards.
- Verify deliveries against receiving policies and product specification, quantity, and quality requirements.
- Order and procure kitchen equipment, operating supplies, and consumables as required.
- Oversee kitchen operating equipment inventory with the Chief Steward, minimizing loss and breakage.
- Ensure equipment, tools, keys, and supplies are maintained, inspected, securely stored, and used responsibly.
- Deliver exceptional guest experiences through high culinary and service standards.
- Develop positive relationships through proactive engagement with guests, Team Members, contractors, and suppliers.
- Anticipate guest needs and provide personalized service that exceeds expectations.
- Obtain guest feedback and respond promptly and professionally to inquiries, requests, and complaints.
- Monitor guest satisfaction trends and implement continuous improvement initiatives.
- Work with other departments to exceed guest expectations.
- Monitor industry trends, emerging culinary practices, and competitor activities to maintain market competitiveness.
- Analyze competitor restaurants, bars, and resorts to identify opportunities for improvement and innovation.
- Participate in preparing annual outlet marketing plans in support of the Food and Beverage marketing strategy.
- Support menu innovation and product development to enhance guest experiences and drive revenue growth.
- Maintain cleanliness, hygiene, and organization throughout culinary areas.
- Maintain compliance with food safety regulations, health standards, HACCP requirements, and company policies.
- Ensure Team Members comply with emergency procedures, fire safety regulations, health and safety legislation, and security requirements.
- Report maintenance deficiencies promptly and follow up until completion.
- Identify and report hazards and ensure timely corrective action.
- Maintain environmental awareness and support sustainability initiatives.
- Manage master keys responsibly.
- Carry out Lost and Found procedures in accordance with resort policies.
Desired Qualifications
- Have at least 4 years of relevant culinary industry experience in a similar position at a resort or independent restaurant, preferably at a reputable establishment or celebrity chef restaurant.
- Have luxury hotel or resort experience.
- Have proficient written and verbal English.
- Have computer knowledge, including Microsoft Office, Opera, and Delphi.
- Have leadership, interpersonal, and communication skills.
- Be committed to delivering a high level of customer service.
- Use a creative and innovative approach.
- Be able to take initiative.
- Be comfortable with media exposure.
About the company
Hilton Worldwide Holdings operates a global portfolio of hotels and resorts across brands that cater to different travelers, from luxury to extended-stay. It earns money by owning, leasing, managing, and franchising properties, with revenue coming from room bookings, food and beverage, events, and franchise or management fees; Hilton Honors rewards program incentivizes repeat bookings. The company differentiates itself through a broad brand mix, mixed ownership and operating models, and a strong loyalty program that drives guest retention. Its goal is to grow as a leading global hospitality provider by expanding its brand portfolio, loyalty program, and reliable guest experiences to maximize occupancy, revenue, and shareholder value.
Company Size
10,001+
Company Stage
IPO
Headquarters
McLean, Virginia
Founded
1919
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Simplify's Take
What believers are saying
- Hilton opened or announced Firsts in Valencia, Hawaiʻi, Malaysia, and Singapore this quarter.
- Spark by Hilton entered India in 2026, with 150 hotels planned under Olive Hospitality.
- Motto's Japan debut in Kyoto and APAC trend research support expansion into lifestyle demand.
What critics are saying
- Four S sued Hilton in January 2026 after franchise termination and audit failures.
- UNITE HERE targeted Graduate by Hilton in July 2026 over layoffs and union pressure.
- WARN filings hit 778 employees in twelve months, signaling restructuring across U.S. operations.
What makes Hilton Worldwide unique
- Hilton Honors reached 260 million members, powering direct bookings and repeat stays.
- Hilton operates 28 brands and 9,400 properties, covering luxury through extended-stay demand.
- Kyoto will host Hilton's seventh hotel by 2029, showing brand clustering strength.
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Benefits
- Health Insurance
- Paid Vacation
- Paid Sick Leave
- Parental Leave
- 401(k) Company Match
- Mental Health Support
- Wellness Program
- Employee Stock Purchase Plan