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Executive Chef

Executive Chef

Hilton Lake TaupoTaupo, Waikato, New Zealand
1 day ago
Job description

Working for Hilton Lake Taupo

Set above the stunning Lake Taupō with panoramic views of the volcanic mountains, Hilton Lake Taupō combines historic charm with modern sophistication.

Featuring 113 beautifully appointed rooms and apartments, the hotel offers thermally heated outdoor pools, tennis courts, a fitness centre, and the acclaimed Bistro Lago restaurant.

As a premier venue for conferences, events, and weddings, Hilton Lake Taupō provides elegant spaces, tailored service, and world-class amenities to create unforgettable experiences.

Hilton is a leading global hospitality company, spanning the lodging sector from luxury and full-service hotels and resorts to extended‑stay suites and focused‑service hotels.

The company’s portfolio includes twenty‑four world‑class global brands and an award‑winning customer loyalty programme, Hilton Honors , with more than 226 million members.

Globally, Hilton operates 1,304,879 rooms , across 8,807 properties in 139 countries and territories .

At the heart of it all are our team members , whose passion and dedication bring the Hilton experience to life.

Benefits of joining the Hilton Lake Taupo team :

  • Team member only discount global Hilton room rates – Go Hilton Travel Program
  • Discounts of up to 25-50% on products and services in participating Hilton outlet
  • Learning & Development opportunities including online resources on Hilton University and LinkedIn
  • Uniform provided with full dry cleaning
  • Bonus scheme
  • Southern Cross Health Insurance

About the role

Joining our dynamic hotel team as Executive Chef, you will lead the culinary operations across multiple outlets including Bistro Lago Restaurant, Room Service, Events, and the Team Member Restaurant. Reporting to the Hotel Manager, this role suits a passionate leader who thrives in a fast‑paced, multicultural environment.

As the Executive Chef , you will lead the culinary vision and operations across all outlets at Hilton Lake Taupō, ensuring excellence in every dish and every guest experience. You will be responsible for :

  • Overseeing all kitchen operations including the Main Kitchen (European cuisine), Kitchen, Executive Lounge, Banquet & Events Kitchen, and Stewarding.
  • Creating award‑winning menus that balance innovation, sustainability, and cost‑effectiveness.
  • Managing departmental budgets and implementing strategies to reduce costs and minimise waste.
  • Ensuring full compliance with WHS and HACCP standards across all culinary areas.
  • Mentoring and developing a talented kitchen and stewarding team to achieve high performance and growth.
  • Delivering exceptional guest experiences through quality, consistency, and creativity.
  • Collaborating with service teams to ensure smooth operations and timely service.
  • Leading menu development, food tastings, and seasonal concept changes.
  • Conducting regular team briefings, training sessions, and performance reviews.
  • Monitoring food quality, portion control, and inventory to optimise cost and guest satisfaction.
  • Upholding Hilton’s brand standards and fostering a culture of professionalism and teamwork.

    • This role requires strong leadership, strategic thinking, and a passion for culinary excellence. Responsibilities may evolve based on operational requirements.

    What are we looking for?

    To succeed in this role, you should demonstrate :

  • Minimum of 3 years’ experience as Executive Chef or a High‑Performance Executive Sous in a 4 or 5‑star hotel or high‑end restaurant.
  • At least 5 years in a leadership role in a fast‑paced environment.
  • Valid HACCP Certification or relevant similar Food Safety / Hygiene certification.
  • Strong command of English (verbal and written).
  • Experience with international hotel brands is highly desirable.
  • Hospitality or Culinary Qualification.
  • Excellent leadership capabilities and team management skills.
  • Excellent planning, organising and time management skills.
  • Proven financial acumen to be able to manage food and labour costs, and develop strategies and systems to reduce expenses and wastage.
  • A business focused approach to managing a hotel kitchen.
  • Experience with Quality Audit and / or Food control plan.
  • Meeting & events catering experience advantageous

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