chef de cuisine (steakhouse), pre opening

Marriott International

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 25094443
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 JW Marriott Hotel Kuwait City, Al Shuhada Street P.O. Box 26302, Kuwait City, Kuwait, Kuwait, 13124VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
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 <br/>
 <strong>
  Position Type
 </strong>
 Management
 <br/>
 <br/>
 <strong>
  Job Summary
  <br/>
  <br/>
 </strong>
 Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
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 <strong>
  CANDIDATE PROFILE
  <br/>
  <br/>
 </strong>
 <strong>
  Education And Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 OR
 <br/>
 <br/>
 <ul>
  <li>
   2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CORE WORK ACTIVITIES
  <br/>
  <br/>
 </strong>
 <strong>
  Ensuring Culinary Standards And Responsibilities Are Met For Restaurant
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
  </li>
  <li>
   Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
  </li>
  <li>
   Maintains food preparation handling and correct storage standards.
  </li>
  <li>
   Recognizes superior quality products, presentations and flavor.
  </li>
  <li>
   Plans and manages food quantities and plating requirements for the restaurant.
  </li>
  <li>
   Communications production needs to key personnel.
  </li>
  <li>
   Assists in developing daily and seasonal menu items for the restaurant.
  </li>
  <li>
   Ensures compliance with all applicable laws and regulations regulations.
  </li>
  <li>
   Follows proper handling and right temperature of all food products.
  </li>
  <li>
   Estimates daily restaurant production needs.
  </li>
  <li>
   Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  </li>
  <li>
   Checks the quality of raw and cooked food products to ensure that standards are met.
  </li>
  <li>
   Determines how food should be presented and creates decorative food displays.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Leading Kitchen Team
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Supervises and coordinates activities of cooks and workers engaged in food preparation.
  </li>
  <li>
   Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  </li>
  <li>
   Leads shift teams while personally preparing food items and executing requests based on required specifications.
  </li>
  <li>
   Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
  </li>
  <li>
   Encourages and builds mutual trust, respect, and cooperation among team members.
  </li>
  <li>
   Serving as a role model to demonstrate appropriate behaviors.
  </li>
  <li>
   Ensuring and maintaining the productivity level of employees.
  </li>
  <li>
   Ensures employees are cross-trained to support successful daily operations.
  </li>
  <li>
   Ensures employees understand expectations and parameters.
  </li>
  <li>
   Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Establishing and Maintaining Restaurant Kitchen Goals
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
  </li>
  <li>
   Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
  </li>
  <li>
   Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
  </li>
  <li>
   Effectively investigates, reports and follows-up on employee accidents.
  </li>
  <li>
   Knows and implements company safety standards.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ensuring Exceptional Customer Service
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides services that are above and beyond for customer satisfaction and retention.
  </li>
  <li>
   Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  </li>
  <li>
   Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  </li>
  <li>
   Sets a positive example for guest relations.
  </li>
  <li>
   Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  </li>
  <li>
   Empowers employees to provide excellent customer service.
  </li>
  <li>
   Handles guest problems and complaints.
  </li>
  <li>
   Interacts with guests to obtain feedback on product quality and service levels.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Managing and Conducting Human Resource Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  </li>
  <li>
   Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
  </li>
  <li>
   Manages employee progressive discipline procedures.
  </li>
  <li>
   Participates in the employee performance appraisal process, providing feedback as needed.
  </li>
  <li>
   Uses all available on the job training tools for employees.
  </li>
  <li>
   Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
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   <br/>
  </li>
 </ul>
 <strong>
  Additional Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  </li>
  <li>
   Analyzes information and evaluating results to choose the best solution and solve problems.
  </li>
  <li>
   Attends and participates in all pertinent meetings.
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   <br/>
  </li>
 </ul>
 <em>
  At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
  <br/>
  <br/>
 </em>
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
 <br/>
 <br/>
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
</div>
<br /> <div id='job-id'>Job Id: a0sN2DdUC80dT+UqDi22nQ9baX6lTwed4jGuOcF115SDx7+f9+1/89hti1QB0iSQHl1mWBnvpbEF+ld1tM8DC00mfTslRuTjquX2wDYBT+M2N1PMndsp9e2/JcIc0ZqHvOobw9o/8IIR+hvSIcTozdV4sRVQ7qkqgX6H2gsyRScEifyf3Cpmfzn17e184eC/5IyPJwiSbJGNBGfjw9AbzTccX2eeVaWlPPR1gpUypSA=</div>

Chef de Cuisine (Steakhouse), PRE OPENING

Conservatorium Hotel

<div><div><div><p>Chef de Partie - Sushi
 </p><div></div><div><div><ul><div>541175
</div> </ul></div><div></div><div><ul><div>Culinary / Kitchen
</div> </ul></div><div></div><div><ul><div>Full time
</div></ul></div><div></div><div><ul><div><div>Mandarin Oriental Al Faisaliah, Riyadh
</div></div></ul></div></div><p></p><div><h2 class="jobSectionHeader"><b>Scope of Position:</b></h2>
<p>
The Chef de Partie is responsible for assisting the Sous Chef in supervising and running his section in the corresponding kitchen and on demand in any other areas of the culinary operation.</p>
<p>
Responsibilities:</p>
<div><ul><li><i>Departmental:</i></li></ul></div><br>
<p></p>
<p><b>
Managerial Duties:
</b></p><ul><li>The chef de partie&rsquo;s mission is to take full responsibility for the food quality &amp; presentation of the corresponding kitchen and, on demand, to assist other areas of the culinary operation.</li>
<li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li>
<li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li>
<li>The chef de partie should monitor and control the food quality, setup/presentation/buffet presentation, and timely delivery of the dishes in the corresponding kitchen.</li>
<li>Ensure plating guides are up-to-date and distributed appropriately.</li>
<li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li>
<li>Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Sous Chef/Chef de Cuisine.</li>
<li>The Chef de Partie has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.</li>
<li>Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.</li>
<li>Responsible for the ordering and requesting of the ingredients on a daily basis.</li>
<li>Oversee and follow through the food safety standards set by Mandarin Oriental Al Faisaliah Hotel&rsquo;s Safe &amp; Sound and through the Riyadh Municipality rules and regulations.</li>
<li>Ensure that Mandarin Oriental Al Faisaliah Hotel&rsquo;s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.</li></ul><br>
<p></p>
<p><b>
Customer focus and colleague relations:</b></p>
<ul>
<li>Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.</li>
<li>Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li>
</ul><ul><li>Communicate rules &amp; regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.</li>
</ul><ul><li>Facilitation and attending of daily shift briefings and attending monthly communication meetings within the culinary outlet.</li>
</ul><ul><li>Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.</li>
</ul><ul><li>Assist Chef de Cuisine to conduct regular hands-on dish training to ensure food knowledge and cooking methods are always up to date.</li>
<li>Share the specific knowledge and recipes with all related colleagues.</li>
</ul><ul><li>Give constructive feedback to the Chef de Cuisine/Sous Chef during annual appraisals for Demi Chef de Partie and Commis I &amp; II.</li></ul><br>
<p></p>
<p><b>
Administrative Duties:</b></p>
<ul>
<li>Assist the sous chef/chef de cuisine to ensure the food safety related administration is in compliance with the standard and being followed accordingly.</li>
<li>Ensure support is given to the commissary and butcher for the daily market list and inventory control.</li>
<li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.</li>
<li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li></ul><br>
<p></p>
<p><b>
Additional Duties:</b></p>
<ul>
<li>Support other outlets for any events if required.</li>
<li>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the chef de cuisine.</li>
</ul>
<p><b>Sustainable Responsibilities:</b></p><br>
<p></p>
<ul>
<li>This role involves implementing eco-friendly practices, educating guests and colleagues on sustainable initiatives, and continuously seeking ways to minimize the hotel's environmental footprint.</li>
<li>Knowledge of waste sorting and recycling procedures. Energy Conservation: Water Conservation.</li>
<li>Supporting sustainability initiatives.</li></ul></div></div></div></div><br /> <div id='job-id'>Job Id: dKkZjiP/47F0DQyvldm0gGu6pNEmbimwYENBmFkpqR4mo4JDSbva89l898c1dRtdW8pGUFg1zbLS4jDqwT+Lef1EESt1J7U4d1iQdSLV8ObBUMgDDLf8uVDT3/RKazvfwGZMtLICFiyXIWzvZfJKoPGGokyPrUQ=</div>

Chef de Partie - Sushi

Hilton

<div><p>Chef de Cuisine</p><p>
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.</p><br>
<p><br>
<br>
<b>What will I be doing?</b></p><br>
<p>A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p>
<ul><li>Contribute to menu creation</li>
<li>Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li>
<li>Ensure consistency in quality of dishes at all times</li>
<li>Manage customer relations when necessary, in the absence of the Executive Chef</li>
<li>Ensure resources meet business needs through the effective management of working rotas</li>
<li>Support brand standards through the training and assessment of your team</li>
<li>Manage food cost controls to contribute to Food and Beverage revenue</li>
<li>Knowledge of activities in other departments and implications</li>
<li>Ensure compliance with food hygiene and Health and Safety standards</li>
</ul><p><b>What are we looking for?</b><br>
</p><p>A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p><ul><li>
Dynamic Chef de Cuisine with 10+ years of experience in Fine Dining, specializing in modern European Cuisine.</li><li>
Proven ability to lead teams, develop innovative menus. and manage kitchen operations to deliver exceptional dining experiences.</li><li>
Experience in Fine Dining and the ability to create a casual fine dining atmosphere.</li><li>
Proficiency in French and Italian cuisines is an added advantage.</li><li>
Develop and implement seasonal menus showcasing modern European cuisine with focus on fresh, locally sourced ingredients.</li><li>
Manage a team of 15 chefs, fostering a positive and productive work environment.</li><li>
Oversee all aspects of kitchen operations, including food operation, quality control, and inventory management.</li><li>
Consistently exceeded guest expectations, resulting in positive reviews and increased customer satisfaction.</li></ul><p>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul><li>
Relevant qualifications for role</li><li>
Ability to work a variety of shifts including weekends, days, afternoons and evenings</li></ul><p><b><br>
What will it be like to work for Hilton?</b><br>
</p><p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div><p></p><br /> <div id='job-id'>Job Id: JT7t4qWEYCbImxM79C/5SEALgkVwRz2zVvoUrOFLdwxXmOYA4zsYvhl27A2JOSDcsXylM9de3s2OHp3k6ncC5g9GemSrR+bGWJ0SKxS3IsjbDRqZd2k=</div>

Chef de Cuisine

<div><div><div><p>Banquet Sous Chef
 </p><div></div><div><div><ul><div>541174
</div> </ul></div><div></div><div><ul><div>Culinary / Kitchen
</div> </ul></div><div></div><div><ul><div>Full time
</div></ul></div><div></div><div><ul><div><div>Mandarin Oriental Al Faisaliah, Riyadh
</div></div></ul></div></div><p></p><div><h2 class="jobSectionHeader"><b>Scope of Position:</b></h2>
<p>
The banquet sous chef will assume full responsibility for all operational and administrative aspects of the banquet kitchen.</p><br>
<p></p>
<p>
Responsibilities:</p>
<p><b>
Managerial Duties:</b></p>
<ul>
<li>Oversee and maintain all operational and administrative aspects of the La Kitchen.</li>
<li>Create and maintain a great synergy between all kitchens to assure maximum efficiency.</li>
<li>Work closely with all related sous chefs to ensure proper preparation of food items.</li>
<li>Provide leadership, direction, and support to all colleagues at any time.</li>
<li>Support the Chef de Cuisine to prepare a weekly roster.</li>
<li>Ensure that all cuts are prepared to the highest quality by using only the best and freshest products as per standards set by the Executive Chef.</li>
<li>Closely monitor the kitchen department to control waste and keep the food cost to a minimum.</li>
<li>Ensure that support is given to all kitchens with vegetable, meat, fish, and seafood preparation if needed.</li>
<li>Supervise the maintenance and cleanliness of the kitchen at all times and follow up accordingly on the produced reports to achieve an immaculate environment.</li>
<li>Ensure that preparation of of all items is food safe, clean, and with attention to detail as per set standards by the chef de cuisine.</li>
<li>Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.</li>
<li>Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits, and vegetables daily.</li>
<li>Oversee and follow through the food safety standards set by Mandarin Oriental Al Faisaliah Hotel Safe &amp; Sound and through the local Riyadh Municipality rules and regulations.</li>
<li>Ensure that Mandarin Oriental Al Faisaliah Hotel&rsquo;s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.</li></ul><br>
<p></p>
<p><b>
Customer focus and colleague relations:</b></p>
<ul>
<li>Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars, and the respective service standards of MOQA.</li>
</ul><ul><li>Communicate rules &amp; regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.</li>
<li>Conduct counseling and disciplinary action as appropriate by the Mandarin Oriental Al Faisaliah Hotel&rsquo;s procedures.</li>
<li>Attend daily and weekly meetings with the team.</li>
</ul><ul><li>Conduct regular hands-on kitchen training to ensure the product knowledge, restaurant concept, cuisine methods, and buffet setup are always properly followed as per quality and safety standards.</li></ul><br>
<p></p>
<p><b><i>
Administrative Duties:</i></b></p>
<ul>
<li>Oversee and take responsibility for the kitchen food safety-related administration.</li>
<li>Follow all procedures, policies, and practices about the Jardine audit-related requirements for the culinary department</li>
<li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li></ul><br>
<p></p>
<p>
Additional Duties:</p>
<ul>
<li>Support Banquet if required for any events or outside catering events with manpower, butcher items, or actual dishes as requested.</li>
<li>To be updated with the latest food trends in the food &amp; beverage industry to ensure the corresponding cuisine is in line with or ahead of international standards.</li>
<li>Attend and participate in all required meetings as scheduled.</li>
<li>Perform any other reasonable duties as required by the chef de cuisine.</li></ul><br>
<p></p>
<p><b>
Sustainable Responsibilities:</b></p><br>
<p></p>
<ul>
<li>This role involves implementing eco-friendly practices, educating guests and colleagues on sustainable initiatives, and continuously seeking ways to minimize the hotel's environmental footprint.</li>
<li>Knowledge of waste sorting and recycling procedures. Energy Conservation: Water Conservation.</li>
<li>Supporting sustainability initiatives.</li></ul></div></div></div></div><p></p><br /> <div id='job-id'>Job Id: XRLLtmGcLEND7dng+zdjfr5M5KZ9pAZ8eAC8hcna6BpdzqOhggaoZ9tIoJgvI6oCgWdGYmpSBkP/jVDuJE7AaeKLc4n+BY0GsOHxVB6LzCAorl/WJx88dyPTz5wxCxOAfog1nA5U4I4GEDAB2a8nzw7mLKA=</div>

Banquet Sous Chef

Noir KSA

<p><b>[This recruitment campaign is for our current and future projects in Qatar, Saudi Arabia, and the UK]</b></p><p>Job Title: <b>Head Chef</b> (International Cuisine and French Pastry)</p><p>Starting Salary: <b>SAR 10,000 (Full package / Live out)</b></p><p><b>About Us</b>: We are a high-end cafe and hospitality business, dedicated to providing exceptional dining experiences and hospitality services.</p><p><b>Job Summary</b>: We are seeking a culinary maestro with a profound understanding of French and Italian culinary traditions and techniques. As our Chef de Cuisine / Head Chef, you will lead our kitchen team, inspire creativity, and ensure the consistent execution of exquisite dishes that transport our guests to the heart of Europe.</p><p><b>Key Responsibilities:</b></p><ul><li>Design captivating menus that showcase your expertise in classic and regional French and Italian dishes, featuring seasonal ingredients and refined techniques.</li><li>Manage a team of skilled cooks, fostering a collaborative environment based on respect, training, and culinary growth.</li><li>Oversee daily food preparation and presentation, upholding impeccable standards that reflect the restaurant's reputation.</li><li>Source top-quality ingredients, establishing relationships with local purveyors and specialty suppliers.</li><li>Manage food costs, recipe costing, and inventory control to ensure profitability.</li><li>Optimize kitchen operations, streamlining processes, and ensuring smooth execution during peak service hours.</li><li>Maintain rigorous hygiene and food safety standards in accordance with regulations.</li></ul><p><b>Qualifications:</b></p><ul><li>Culinary degree or equivalent professional certification focused on French and/or Italian cuisine.</li><li>Minimum of 3 years experience as Chef de Cuisine or 5 years as Sous Chef in reputable restaurants with a focus on French and Italian cuisine.</li><li>In-depth knowledge of traditional recipes, regional variations, and contemporary presentations in both French and Italian culinary styles.</li><li>Proven ability to manage a high-volume kitchen, ensuring exceptional quality under pressure.</li><li>Strong leadership skills and a passion for mentoring and developing a talented team.</li><li>Budget-conscious with a keen eye for cost control and inventory management.</li><li>Experience in creating tasting menus and beverage pairings.</li><li>Ability to adapt menus for dietary restrictions while maintaining flavor integrity.</li></ul><p>Job Types: Full-time, Permanent</p><p>Pay: From &#65020;10,000.00 per month</p><p>Application Question(s):</p><ul><li>In which country are you currently located?</li><li>Which country are you from? (Nationality)</li><li>What is your age right now?</li><li>Kindly leave your email address: <i>__</i><i>__</i><i>__</i><i>_</i></li><li>Have you read and confirm the job description and or the salary details for this role?</li><li>Do you speak and understand conversational Arabic? Yes or No?</li><li>How many years of preparing French cuisine do you have? Give examples of French dishes that you have experience preparing.</li><li>How many years of preparing Italian cuisine do you have?  Give examples of Italian dishes that you have experience preparing.</li><li>How many years of Head Chef experience do you have?</li><li>ANSWER REQUIRED: How much is the minimum monthly salary (full package / live out) that you are accepting for this role? Non-negotiable. SAR <i>__</i><i>__</i>__</li></ul><br /> <div id='job-id'>Job Id: s2GGTMBDE+Ywof/qbylTV1kr7K26rS0pxJGr9O/wGM5ObT9fS3xnzCcLsxiYyqWFBXpgxfXQW4UV1PGRb44WPU0+Hr8uaWwvEqkFEy3F5wpsRG29htE6uCsdBpKJKiE=</div>

Chef de Cuisine / Head Chef

<div><p>Chef de Partie (Palm Avenue) | Waldorf Astoria Dubai Palm Jumeirah</p><p>
The Chef de Partie is responsible for preparing high-quality dishes, supporting the Sous Chef and Chef de Cuisine in daily kitchen operations, and ensuring that food quality, presentation, and consistency meet the highest standards. This role requires strong culinary skills, a commitment to excellence, and the ability to work efficiently in a fast-paced kitchen environment.</p><p><b>
What will I be doing</b></p><p>
As a Chef de Partie, you play a vital role in executing the menu and maintaining the highest culinary standards while supporting the kitchen team. Your responsibilities include ensuring consistency in food preparation, upholding quality and presentation standards, and assisting in the efficient operation of the kitchen.</p><p>
Specifically, you will be responsible for performing the following tasks to the highest standards</p><ul><li><p>
Prepare and present high-quality dishes that align with the restaurant&rsquo;s concept and the hotel&rsquo;s luxury standards.</p></li><li><p>
Assist in menu planning and developing new recipes, ensuring each dish reflects creativity, consistency, and quality.</p></li><li><p>
Maintain a high standard of food preparation and presentation, following established recipes and plating guidelines.</p></li><li><p>
Work closely with the Sous Chef and Chef de Cuisine to ensure smooth and efficient kitchen operations.</p></li><li><p>
Manage a designated section of the kitchen, ensuring timely and precise food preparation.</p></li><li><p>
Monitor and control stock levels, ensuring proper storage and minimizing food waste.</p></li><li><p>
Maintain strict adherence to hygiene, health, and safety regulations in the kitchen.</p></li><li><p>
Train and guide junior kitchen staff to uphold quality standards and operational efficiency.</p></li><li><p>
Follow food cost control measures while maintaining food quality.</p></li><li><p>
Collaborate with the team to enhance guest satisfaction through culinary excellence.</p></li><li><p>
Coordinate with other kitchen sections to ensure a smooth flow of dishes during service.</p></li><li><p>
Maintain consistency in quality and presentation across all dishes.</p></li><li><p>
Adhere to portion control standards to reduce wastage.</p></li><li><p>
Maintain a clean, safe, and hygienic kitchen environment in compliance with food safety regulations.</p></li><li><p>
Oversee the proper handling, storage, and labelling of food.</p></li><li><p>
Monitor and maintain inventory for your section.</p></li><li><p>
Ensure ingredients are available for upcoming services and communicate any shortages to the Sous Chef.</p></li><li><p>
Assist in minimizing food wastage and managing stock rotation.</p></li></ul><p><b>
What are we looking for</b></p><p>
A Chef de Partie serving Waldorf Astoria Hotels &amp; Resorts is always working on behalf of our guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow</p><ul><li>
Minimum 3-5 years of experience in a high-end or luxury hotel, fine dining restaurant, or an equivalent setting.</li><li>
Proven track record of working in a fast-paced luxury environment</li><li>
Comprehensive knowledge of diverse culinary styles and techniques relevant to the restaurant&rsquo;s concept.</li><li>
Strong understanding of food trends, guest preferences, and cultural sensitivity in culinary practices.</li><li>
Formal culinary training or equivalent certifications.</li><li>
Exceptional leadership and organizational skills.</li><li>
Strong creativity and passion for culinary innovation.</li><li>
Ability to manage stress in a high-pressure environment.</li><li>
Excellent communication and interpersonal skills.</li><li>
Keen eye for detail and commitment to quality.</li></ul><p><b>
What will it be like to work for Hilton</b></p><p>
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div><br /> <div id='job-id'>Job Id: n7DLncvmrV9ZMXAlzgbdS4jJsQqRJwu1tuYBUPbt+HMDD9t5FdBsVzwvAewfXJUJqXDjqbAbYOiSQi6E5NxzMy4Tubsq/33leny6pEWEwl/9Ytjm1SqfN/HCiP9NGaJpZnT2FD+VrAsQcaecaPIr8uweu4Ajv+BtXPR3ojNI4wP3OIromQ==</div>

Chef de Partie (Palm Avenue) | Waldorf Astoria Dubai Palm Jumeirah

Barcelo Al Jaddaf

<p>- Support the Executive Chef/Senior Sous Chef in the daily operation.</p><p>- Make sure all food is prepared and set up on time by each service.</p><p>-Closely monitor ordering requirements from each outlet.</p><p>- Can work in another area when needed (Cold and Hot Kitchen)</p><p>- In the absence of the Chef de Partie to take over his/her responsibilities.</p><p>- Ensures the induction of new staff into the department.</p><p>-Assists Executive Chef/ Senior Sous Chef in determining the needs of the department.</p><p>- Oversees record management for all trainings conducted.</p><p>- Adhere that all Standards and Procedures are in place and followed.</p><p>Job Type: Full-time</p><p>Pay: From AED2,200.00 per month</p><p>Experience:</p><ul><li>5 star Hotel: 1 year (Required)</li><li>hot and cold Kitchen: 1 year (Required)</li><li>Indian Cuisine: 1 year (Required)</li></ul><p>Location:</p><ul><li>Dubai (Required)</li></ul><br /> <div id='job-id'>Job Id: Xvzr7paOq9cKXBdR9hPgNamMlPRWiRXnWD4AfFNlRCuK5VgZ2i9salvoHNpT4VNXVxZITck1W6bHB5HRee6DeczXhsEhjd1RpJV6GMCNom51DRXZS4wH8ZGXClDcPU3cGwp1WGqXnEw=</div>

Demi Chef de Partie (Indian Cuisine)

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