Chef de Cuisine

About the role

As a Chef de Cuisine at Hilton, you will lead daily kitchen operations, creating memorable dining experiences for guests while upholding the brand’s hospitality standards. You will collaborate with the Executive Chef and F&B leadership to shape menus, manage costs, and ensure a high‑performing culinary team.

Key responsibilities

• Oversee daily food preparation and production, ensuring consistency, quality, and cost control.
• Develop and refine menus in partnership with the Executive Chef, incorporating seasonal ingredients and trends.
• Manage inventory, ordering, and vendor relationships to maintain cost efficiency and ingredient quality.
• Participate in P&L reviews, monitor food and labor costs, and implement profitability strategies.
• Engage with guests and internal stakeholders to gather feedback and enhance the dining experience.
• Supervise, coach, and develop kitchen staff, fostering a positive work environment.
• Maintain compliance with health, safety, sanitation, and alcohol regulations.

Required profile

• Passion for hospitality and delivering exceptional guest experiences.
• Integrity, leadership, teamwork, ownership, and a sense of urgency.
• Strong communication and interpersonal skills.

Required skills

• Menu development and culinary innovation.
• Inventory management and procurement.
• Cost control and financial performance monitoring.
• Food safety and health‑sanitation compliance.

What we offer

• Opportunity to work within a globally recognized hospitality brand.
• Career development and growth pathways.
• A supportive, award‑winning workplace culture.