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

EOE/AA/Disabled/Veterans

What are we looking for

A Chef de Partie serving Waldorf Astoria Hotels & 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

• Minimum 3-5 years of experience in a high-end or luxury hotel fine dining restaurant or an equivalent setting.
• Proven track record of working in a fast-paced luxury environment
• Comprehensive knowledge of diverse culinary styles and techniques relevant to the restaurants concept.
• Strong understanding of food trends guest preferences and cultural sensitivity in culinary practices.
• Formal culinary training or equivalent certifications.
• Exceptional leadership and organizational skills.
• Strong creativity and passion for culinary innovation.
• Ability to manage stress in a high-pressure environment.
• Excellent communication and interpersonal skills.
• Keen eye for detail and commitment to quality.

What will it be like to work for Hilton

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 global brands. Our vision to fill the earth with the light and warmth of hospitality 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!

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.

What will I be doing

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.

Specifically you will be responsible for performing the following tasks to the highest standards

• Prepare and present high-quality dishes that align with the restaurants concept and the hotels luxury standards.

• Assist in menu planning and developing new recipes ensuring each dish reflects creativity consistency and quality.

• Maintain a high standard of food preparation and presentation following established recipes and plating guidelines.

• Work closely with the Sous Chef and Chef de Cuisine to ensure smooth and efficient kitchen operations.

• Manage a designated section of the kitchen ensuring timely and precise food preparation.

• Monitor and control stock levels ensuring proper storage and minimizing food waste.

• Maintain strict adherence to hygiene health and safety regulations in the kitchen.

• Train and guide junior kitchen staff to uphold quality standards and operational efficiency.

• Follow food cost control measures while maintaining food quality.

• Collaborate with the team to enhance guest satisfaction through culinary excellence.

• Coordinate with other kitchen sections to ensure a smooth flow of dishes during service.

• Maintain consistency in quality and presentation across all dishes.

• Adhere to portion control standards to reduce wastage.

• Maintain a clean safe and hygienic kitchen environment in compliance with food safety regulations.

• Oversee the proper handling storage and labelling of food.

• Monitor and maintain inventory for your section.

• Ensure ingredients are available for upcoming services and communicate any shortages to the Sous Chef.

• Assist in minimizing food wastage and managing stock rotation.