Chef de Partie (Lao Asian Restaurant) | Waldorf Astoria Dubai Palm Jumeirah

What are we looking for

A Chef de Partie (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 working in a fast-paced luxury 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.

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!

EOE/AA/Disabled/Veterans

The Chef de Partie (Lao Asian Cuisine) 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 a deep knowledge of traditional and modern Asian cuisine a commitment to excellence and the ability to work efficiently in a fast-paced kitchen environment.

What will I be doing

A Chef de Partie plays a vital role in executing menu offerings and maintaining the highest culinary standards while supporting the kitchen team. This position involves 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 Asian cuisine concept of LAO Restaurant and with the hotels luxury standards.
• Assist in menu planning and developing new Asian cuisine recipes ensuring each dish reflects authenticity creativity and consistency.
• 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 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 efficiency.
• Ensure food cost control measures are followed while maintaining food quality.
• Collaborate with the team to enhance guest satisfaction through culinary excellence.
• Coordinate with other 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 adhering to food safety regulations.
• Ensure that the kitchen and workstations comply with health and safety standards.
• Oversee the proper handling storage and labelling of food.
• Monitor and maintain inventory for the section.
• Ensure ingredients are available for upcoming banquets and communicate any shortages to the Sous Chef.
• Assist in minimizing food wastage and managing stock rotation.