.Executive Chef (Waldorf Astoria Cancun)**What will I be doing?**As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high-quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members:- Lead of the kitchen brigade and ensure ongoing development of Team Members- Identify an effective approach to succession planning- Create menus that meet and exceed customers' needs and conform to brand standards- Ensure the consistent production of high-quality food through all hotel food outlets- Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members- Manage department operations, including budgeting, forecasting, resource planning, and waste management- Manage all aspects of the kitchen including operational, quality and administrative functions- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner- Ensuring adequate resources are available according to business needs- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events- Maintain good communication and work relationships in all hotel areas- Ensure that staffing levels are maintained to cover business demands- Ensure monthly communication meetings are conducted and post-meeting minutes generated- Manage staff performance issues in compliance with company policies and procedures- Recruit, manage, train and develop the kitchen team- Comply with hotel security, fire regulations and all health and safety and food safety legislation- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner- Manage financial performance of the department so all planning is in line with hotel objectives- Manage food control systems are adhered to them so margins are on target in a pro-active way- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends- Be environmentally aware- Ensure food wastage program is adhered to so that margins are on target- Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation**What are we looking for?**An Executive Chef at Waldorf Astoria serving Hilton brands is always working on behalf of our Guests and working with other Team Members