Chef de Cuisine

Roles and responsibilities

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent guest and team member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Design and curate innovative, authentic, and contemporary Asian cuisine menus aligned with the hotel’s luxury standards.
• Incorporate seasonal and locally sourced ingredients where possible.
• Oversee the day-to-day kitchen operations, ensuring efficiency, consistency, and adherence to high-quality standards.
• Manage food cost controls to contribute to Food and Beverage revenue
• Ensure compliance with all health, safety, and hygiene regulations.
• Lead, train, and inspire a multicultural kitchen brigade, fostering a culture of excellence, teamwork, and innovation.
• Conduct regular performance reviews and support team members' growth and development.
• Ensure the highest level of guest satisfaction through exceptional food quality, presentation, and service.
• Collaborate with the Food & Beverage team to tailor experiences for special events and themed dining.
• Manage kitchen budgets, including food costs and inventory, to achieve financial targets.
• Develop strategies to minimize waste and enhance sustainability in operations.
  
  Minimum 3-5 years of experience in a high-end or luxury hotel, fine dining restaurant, or an equivalent setting, with a specialization in Asian cuisine.
  Proven track record of managing a culinary team in a fast-paced environment.
  In-depth knowledge of various Asian cuisines, such as Chinese, Japanese, Thai, Indonesian, Vietnamese or other regional specialties.
  Strong understanding of food trends, guest preferences, and cultural sensitivity in culinary practices.

Desired candidate profile

A Chef de Cuisine (Lao Asian Cuisine) 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, behaviours, 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, with a specialization in Asian cuisine.
• Proven track record of managing a culinary team in a fast-paced environment.
• In-depth knowledge of various Asian cuisines, such as Chinese, Japanese, Thai, Indonesian, Vietnamese or other regional specialties.
• 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.
• Ability to work a variety of shifts including weekends, days, afternoons and evenings