Chef De Cuisine at Waldorf Astoria Dubai International Financial Centre

Job Description A Chef de Cuisine at Waldorf Astoria Dubai International Financial Centre, a Forbes Five-Star luxury hotel, is responsible for leading the culinary vision and operations of Bull & Bear Restaurant with creativity, precision, and uncompromising attention to detail. The role is instrumental in delivering an exceptional and sophisticated dining experience that reflects the distinctive heritage and elevated standards of the Waldorf Astoria brand. Responsibilities What will I be doing? Responsibilities The Chef de Cuisine leads Bull & Bear Restaurant’s culinary operations, working closely with the Executive Chef and F&D Operations team to maintain high standards of quality, safety and efficiency, while driving culinary excellence and supporting the restaurant’s business objectives. Your key responsibilities include, but are not limited to, the following: Commercial Performance • Work with the Executive Chef to develop the kitchen’s business plan, considering market strategy, financial targets and business volumes, as well as customer and team member experience • Review business results - including sales, food costs, profit margins, wastage, breakage, customer satisfaction - and take action with the restaurant management team to improve performance Excellent Food • Partner with the Executive Chef and F&D Operations team to create attractive F&D concepts, menus, products and promotions that drive revenue and profit • Deliver delicious, high-quality, well-presented food to meet customers’ needs - and Instagram feeds! • Support Hilton’s sustainability goals through local sourcing strategies, use of seasonal produce, minimizing food waste and efficient energy and water consumption. Exceptional Customer Experiences • Ensure the kitchen team prepare, present and deliver dishes on time, with pride and precision, to create exceptional customer experiences • Make sure that food allergies, dietary requirements and customer modifications are treated with absolute seriousness and that all chefs are trained on correct food handling • Review and act on customer feedback, taking prompt action to resolve customer complaints and improve loyalty Great Working Environment • Manage, develop and inspire the kitchen team, creating an inclusive environment where all Team Members can thrive and achieve their professional goals • Practice great people management, from recruitment to training to succession planning and recognition • Schedule Team Members’ working time efficiently based on forecast business volumes, offering flexibility where possible and minimizing overtime costs • Communicate well and often, building good relationships with your team and key stakeholders. Day-To-Day Essentials • Make sure kitchen operations strictly comply with all regulations (including health, safety and hygiene, food safety certification, daily kitchen records and labelling) and that potentially hazardous situations are identified, reported and corrected. • Work with the Purchasing team to select suppliers and control the quality of produce. • Manage kitchen inventory, stock control and kitchen maintenance schedules, following hotel guidelines. • Stay up-to-date with what’s happening in F&D – current and future trends, markets, ingredients, competitors and suppliers – to drive innovation. Qualifications What are we looking for? Skills We’re looking for a Chef de Cuisine who is a passionate and experienced culinary leader, with at least three years of experience in a similar role and an internationally recognised culinary degree or diploma. Experience in menu development and a Steakhouse or luxury hospitality environment is essential. To successfully fill this role, you should maintain the below skills and characteristics: • Previous experience in a luxury hospitality environment in UAE. • Strong commercial awareness, with the ability to contribute to business performance, manage costs and achieve operational targets. • Inspirational leadership and people management skills, with the ability to lead, develop, motivate and engage a diverse culinary team. • Excellent communication skills, with the ability to communicate effectively with team members, suppliers and other key stakeholders. • A strong customer focus, with a commitment to delivering exceptional food quality, presentation, consistency and hygiene standards. • Proven menu development skills, with the creativity and culinary expertise to develop innovative and commercially successful concepts. • Strong organisational and problem-solving skills, with the ability to manage multiple priorities in a fast-paced environment while remaining calm and focused. • A passion for culinary excellence and a commitment to maintaining the highest standards of food production and guest experience. • Confidence using F&D systems and Microsoft Office. It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: • Experience working in a Forbes-rated luxury hospitality environment and a strong understanding of Forbes Travel Guide Standards. What will it be like to work for Waldorf Astoria Hotels & Resorts? Waldorf Astoria provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates a singular experience. If you understand the value of personalized attention and know how to treat even the most extraordinarily different experiences with the same rich level of customer service, you may just be the person we are looking for! About Us Join an Award-Winning Workplace Culture At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality. Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel. Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical. Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work. Show more

Three years of experience in a similar role and an internationally recognised culinary degree or diploma. Experience in menu development and a Steakhouse or luxury hospitality environment is essential. Previous experience in a luxury hospitality environment in UAE.

The Chef de Cuisine leads Bull & Bear Restaurant’s culinary operations, working closely with the Executive Chef and F&D Operations team to maintain high standards of quality, safety and efficiency, while driving culinary excellence and supporting the restaurant’s business objectives. Commercial Performance: Work with the Executive Chef to develop the kitchen’s business plan, considering market strategy, financial targets and business volumes, as well as customer and team member experience; Review business results - including sales, food costs, profit margins, wastage, breakage, customer satisfaction - and take action with the restaurant management team to improve performance. Excellent Food: Partner with the Executive Chef and F&D Operations team to create attractive F&D concepts, menus, products and promotions that drive revenue and profit; Deliver delicious, high-quality, well-presented food to meet customers’ needs - and Instagram feeds; Support Hilton’s sustainability goals through local sourcing strategies, use of seasonal produce, minimizing food waste and efficient energy and water consumption. Exceptional Customer Experiences: Ensure the kitchen team prepare, present and deliver dishes on time, with pride and precision, to create exceptional customer experiences; Make sure that food allergies, dietary requirements and customer modifications are treated with absolute seriousness and that all chefs are trained on correct food handling; Review and act on customer feedback, taking prompt action to resolve customer complaints and improve loyalty. Great Working Environment: Manage, develop and inspire the kitchen team, creating an inclusive environment where all Team Members can thrive and achieve their professional goals; Practice great people management, from recruitment to training to succession planning and recognition; Schedule Team Members’ working time efficiently based on forecast business volumes, offering flexibility where possible and minimizing overtime costs; Communicate well and often, building good relationships with your team and key stakeholders. Day-To-Day Essentials: Make sure kitchen operations strictly comply with all regulations (including health, safety and hygiene, food safety certification, daily kitchen records and labelling) and that potentially hazardous situations are identified, reported and corrected; Work with the Purchasing team to select suppliers and control the quality of produce; Manage kitchen inventory, stock control and kitchen maintenance schedules, following hotel guidelines; Stay up-to-date with what’s happening in F&D – current and future trends, markets, ingredients, competitors and suppliers – to drive innovation.