Home
Communities
Companies
- Companies
  
  Discover best places to work
- Compare Companies
  
  Compare & find best workplace
- Add Office Photos
  
  Bring your workplace to life
- Add Company Benefits
  
  Highlight your company's perks
Reviews
- Company reviews
  
  Read reviews for 6L+ companies
- Write a review
  
  Rate your former or current company
Salaries
- Browse salaries
  
  Discover salaries for 6L+ companies
- Salary calculator
  
  Calculate your take home salary
- Are you paid fairly?
  
  Check your market value
- Share your salary
  
  Help other jobseekers
- Gratuity calculator
  
  Check your gratuity amount
- HRA calculator
  
  Check how much of your HRA is tax-free
- Salary hike calculator
  
  Check your salary hike
Interviews
- Company interviews
  
  Read interviews for 40K+ companies
- Campus placements
  
  Interviews questions for 2K+ colleges
- Share interview questions
  
  Contribute your interview questions
Jobs
Awards

WINNERS AWAITED!
- ABECA 2025
  
  WINNERS AWAITED!
  
  AmbitionBox Employee Choice Awards - 4th Edition
- ABECA 2024
  
  AmbitionBox Employee Choice Awards - 3rd Edition
- AmbitionBox Best Places to Work 2022
  
  2nd Edition
- AmbitionBox Best Places to Work 2021
  
  1st Edition

For Employers

Add office photos

Employer? Claim Account for FREE

Hilton

Compare

4.3

based on 500 Reviews

Video summary

15 Hilton Jobs in Gurgaon / Gurugram

Executive Chef

HILTON

4.3

based on 500 Reviews

10-15 years

Chennai, Gurgaon / Gurugram

1 vacancy

Executive Chef

Hilton

posted 7d ago

Job Role Insights

Flexible timing

Key skills for the job

Costing Cooking Hospitality Training CCTV Monitoring

Job Description

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.

What will I be doing

As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:

Oversee culinary operations in all restaurant s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.
Work at off-site events when requested.
Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
Work seamlessly with recipes, standards and plating guides.
Maintain all HACCP aspects within the hotel operation.
Use all equipment, tools and machines appropriately.
Focus on constantly improving the training manuals and SOPs.
Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
Assist in inventory taking.
Knowledgeable of hotel s occupancy, events, forecasts and achievements.
Prepare menus as requested.
Work on new dishes for food tastings and photo taking.
Attend service briefings.
Communicate effectively with the Service team.
Control stations within the kitchen.
Effectively respond to every guests requests.
Learn and adapt to changes.
Be receptive to constructive feedback.
Purchase for and control production.
This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, and any other factors when duties might have to be re-defined according to the business pattern.
Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
Report to the chefs on issues and take appropriate action.
Ensure that recipes and costings are established and updated.
Select team members who display qualities and attributes that reflect the department standards.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Advise new menus and seasonal food concept changes.
Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
Attend communication meetings ensure that all assigned team members receive this communication.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Coordinate, organize and participate in all production pertaining to the kitchen.
Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
Review all timesheets to ensure that team members work times and meal breaks are accurate.
Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations.
The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Carry out any other reasonable duties and responsibilities as assigned.

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, behavi

Employment Type: Full Time, Permanent

Read full job description

Prepare for Executive Chef roles with real interview advice