Chef de Cuisine - Lexington Grill & Bar at Waldorf Astoria Ras Al Khaimah

Role Overview

Chef de Cuisine at Lexington Grill & Bar, Waldorf Astoria Ras Al Khaimah, part of Hilton. Based in Ras Al Khaimah.

Role Purpose

As Chef de Cuisine, you are the creative force and culinary leader responsible for overseeing all aspects of kitchen operations. Your innovative approach to menu development, commitment to quality, and dedication to excellence will drive the success of the culinary program and elevate the establishment to new heights.

Key Responsibilities

Menu Development & Culinary Vision

• Collaborate closely with management to develop and execute culinary concepts that reflect brand identity and meet the evolving tastes and preferences of guests.
• Lead the creation and execution of innovative and seasonally inspired menus that reflect the culinary vision of the establishment and meet guest expectations.
• Collaborate with management and culinary team members to plan and develop menus, specials, and promotions that align with the culinary concept and meet customer preferences.

Kitchen Operations & Quality Control

• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring quality, consistency, and adherence to food safety standards.
• Maintain strict quality control standards for ingredients and finished dishes, conducting regular inspections and tastings to ensure compliance with culinary standards.

Team Leadership & Development

• Supervise and coordinate the work of kitchen staff, providing guidance, training, and feedback to ensure efficient workflow and high-quality output.
• Mentor and motivate kitchen staff to perform at their best and foster a culture of creativity and collaboration.

Operations & Cost Management

• Manage inventory levels, monitor food costs, and optimize ingredient usage to minimize waste and maximize profitability.
• Ensure that kitchen equipment is properly maintained and serviced, coordinating repairs and replacements as needed to minimize downtime.

Skills & Competencies

• Culinary expertise and proficiency in a variety of cooking techniques, cuisines, and styles.
• Leadership and team management skills, with the ability to motivate and inspire kitchen staff.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with other departments and stakeholders.
• Attention to detail and commitment to delivering exceptional culinary experiences that exceed guest expectations.