Chef de Cuisine

About the role

The Chef de Cuisine will lead the kitchen team in a Hilton hotel, ensuring exceptional culinary experiences for guests and members. Reporting to the Executive Chef, you will be responsible for menu development, staff training, and maintaining the highest standards of food quality and safety.

Key responsibilities

• Develop and contribute to innovative menus that align with brand standards.
• Recruit, train, and motivate the kitchen brigade to deliver consistent, high‑quality dishes.
• Oversee daily kitchen operations, including rota planning and resource allocation.
• Manage food cost controls and support revenue targets for Food & Beverage.
• Handle guest relations and resolve issues in the Executive Chef’s absence.
• Ensure compliance with food hygiene, health and safety regulations.

Required profile

• Proven experience as a Sous Chef or Chef de Cuisine in a hotel or upscale restaurant.
• Strong leadership and supervisory abilities.
• Positive attitude with excellent communication skills.
• Commitment to delivering outstanding customer service.
• Professional grooming and presentation standards.
• Willingness to work flexible shifts, including weekends and evenings.

Required skills

• Creative approach to food preparation and menu design.
• Effective team management and training capabilities.
• Knowledge of food cost management and budgeting.
• Understanding of food hygiene and health‑safety practices.