Banquet Chef De Cuisine| Waldorf Astoria Dubai Palm Jumeirah

What are we looking for

A Chef de Cuisine (Banquet Kitchen) 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 35 years of experience in a luxury hotel or high-end hospitality environment with proven exposure to banquet catering or large-volume event operations.
• Demonstrated success in leading and managing a diverse kitchen brigade within a fast-paced high-pressure banquet setting.
• Strong expertise in banquet menu development bulk food production and event execution ensuring consistency and quality at scale.
• Solid understanding of international cuisines and the ability to adapt menus to suit cultural religious and dietary requirements for conferences weddings and special events.
• Proven knowledge of food trends guest expectations and luxury presentation standards within the banquet and events segment.
• Formal culinary training or recognized professional culinary certification.
• Exceptional leadership organizational and planning skills with the ability to coordinate multiple events simultaneously.
• Strong creativity and passion for culinary innovation balanced with operational efficiency and cost control.
• Ability to remain composed and decisive in high-pressure environments particularly during live event service.
• Excellent communication and interpersonal skills enabling effective collaboration with Events Sales and Food & Beverage teams.
• A meticulous eye for detail and unwavering commitment to food quality hygiene and presentation standards.

• Flexibility to work varied shifts including weekends evenings and public holidays in line with banquet and event schedules.

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 itsglobal 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 Cuisine (Banquet Kitchen) is responsible for the overall leadership operational excellence and culinary direction of the hotels banquet and events kitchen. This role ensures the flawless execution of large-scale events conferences weddings and bespoke functions while maintaining the highest standards of luxury consistency food quality and guest satisfaction. The Chef de Cuisine plays a key role in menu innovation team leadership cost control and cross-departmental collaboration to deliver exceptional banquet dining experiences.

What will I be doing

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 develop and execute innovative contemporary and high-quality banquet menus in line with the hotels luxury positioning and brand standards.
• Create scalable menus suitable for high-volume events while maintaining consistency presentation and flavor integrity.
• Incorporate seasonal sustainable and locally sourced ingredients where possible.
• Ensure all banquet menus meet diverse dietary requirements including special cultural and religious needs.
• Oversee all day-to-day operations of the banquet kitchen ensuring seamless preparation timing and service for events of varying scale and complexity.
• Coordinate closely with the Events Sales and Food & Beverage teams to understand event requirements themes and guest expectations.
• Ensure flawless execution during live events maintaining precision efficiency and attention to detail under high-pressure environments.
• Uphold the highest standards of food quality presentation and consistency across all banquet offerings.
• Ensure full compliance with hotel policies HACCP standards and local health safety and hygiene regulations.
• Conduct regular kitchen inspections and implement corrective actions when required.
• Manage and control food costs portioning and inventory to meet departmental budgets and profitability targets.
• Monitor purchasing stock rotation and storage to minimize waste and maximize efficiency.
• Collaborate with the Executive Chef on budgeting forecasting and cost-saving initiatives.
• Lead train and motivate the banquet kitchen brigade fostering a culture of professionalism excellence and teamwork.
• Plan staffing levels according to event schedules and operational needs.
• Conduct performance reviews provide coaching and support the ongoing development and succession planning of culinary talent.
• Develop and implement strategies to reduce food waste and promote sustainable kitchen practices.
• Stay updated with global banquet and event dining trends to continuously elevate the guest experience.
• Drive innovation while maintaining operational efficiency and brand consistency.
• Proven experience as a Chef de Cuisine or Senior Sous Chef with significant exposure to luxury banquet and high-volume event operations.
• Experience within a 5-star luxury hotel or equivalent high-end hospitality environment.
• Strong leadership organizational and communication skills.
• Solid knowledge of cost control menu engineering and large-scale food production.
• Culinary certification or professional training from a recognized institution is preferred.

EOE/AA/Disabled/Veterans