Executive Chef, Hilton Garden Inn, Aghdam

Position Summary

The Executive Chef is responsible for leading the culinary operations across Hilton Garden Inn, Aghdam. This role ensures the consistent delivery of exceptional cuisine, operational excellence, and innovative menu development that aligns with the group’s luxury hospitality standards. The Executive Chef will lead, inspire, and develop culinary teams, ensuring high levels of guest satisfaction, food quality, hygiene, and cost efficiency across all outlets.

Key Responsibilities

Culinary Leadership & Strategy

• Develop and execute the culinary vision aligned with the brand identity and guest expectations.
• Drive innovation in menu creation, presentation, and seasonal offerings across all hotel restaurants and banquet facilities.
• Maintain consistency in food quality, portion control, and presentation standards across properties.

Operational Excellence

• Oversee day-to-day kitchen operations across all properties, ensuring smooth and efficient workflow.
• Implement and monitor food safety, hygiene, and sanitation practices in compliance with HACCP and local regulations.
• Manage kitchen schedules, inventory, purchasing, and vendor relationships to optimize efficiency and quality.

Team Development & Performance

• Lead and mentor the culinary teams, fostering a culture of passion, creativity, and excellence.
• Identify training needs and implement development plans to grow culinary talent internally.
• Establish clear performance expectations, coaching for continuous improvement and high standards.

Cost Control & Budget Management

• Manage food cost, labor cost, and kitchen-related operational expenses.
• Analyze financial performance and implement measures to improve profitability without compromising quality.
• Ensure effective portion control, waste management, and cost-effective procurement strategies.

Guest Experience & Collaboration

• Work closely with Food & Beverage, Events, and Hotel Operations teams to deliver a seamless and elevated guest experience.
• Support the development of bespoke menus for special events, VIP guests, and promotions.
• Continuously seek guest feedback and translate insights into culinary enhancements.

Education:

• Degree or diploma in Culinary Arts, Hospitality Management, or related field.
• Additional certifications in food safety and kitchen management are an advantage.

Experience:

• Minimum of 5 years of executive-level culinary leadership experience, preferably in luxury or upscale hospitality.
• Proven track record of managing multi-outlet culinary operations and diverse kitchen teams.
• Experience in international cuisines and modern culinary techniques.

Key Competencies and Skills

• Creative and passionate culinary vision with strong attention to detail.
• Inspiring leadership and team-building capabilities.
• Excellent time management and organizational skills.
• Deep understanding of food safety, HACCP standards, and kitchen compliance.
• Strong budgeting, cost control, and supplier management abilities.
• High level of professionalism, adaptability, and commitment to excellence.