Job Title: Chef de CuisineJob SummaryThe Chef de Cuisine is a senior culinary role responsible for overseeing kitchen operations, managing staff, creating menus, and ensuring quality food production. This role requires extensive experience in the hospitality industry, strong leadership skills, and attention to detail.Key ResponsibilitiesLeadership:Lead by example, inspiring great performance and setting clear objectives.Communicate Hilton's mission and strategy within the department.Manage employee performance, ensuring clear objectives, training, and regular reviews.People Management:Ensure all colleagues are inducted and trained according to Hilton's Brand Standards and within required timeframes.Develop team skills through coaching and training, with career conversations held on time.Support succession planning through ongoing development and reviews.Communication:Ensure a high level of clear and concise communication is maintained with all other hotel departments.Assist in the development of menus and costing as requested in line with general Hilton standards and procedures.Product Supply and Handling:Oversee the day-to-day running of the Kitchen according to business level adhering to Quality Assurance (QA) Audit requirements and HACCP guidelines.Ensure correct handling, quality control, and storage of all incoming products.Workplace Health & Safety:Ensure the WHS and IM provisions of the WHSIM system are carried out to the required standard.Maintain minimum standards for plant, materials, equipment, and work activities.RequirementsExtensive experience as a Chef de Cuisine or in a similar senior culinary role.Proven track record of developing and executing successful menus.Strong leadership and team management abilities.Excellent time management and organizational skills.Thorough understanding of food safety and hygiene regulations.