Banquet Chef De Cuisine| Waldorf Astoria Dubai Palm Jumeirah

Job Number:
Banquet Chef De Cuisine | Waldorf Astoria Dubai Palm Jumeirah (HOT0C8SN
)

Waldorf Astoria The Palm, Palm Jumeirah Road, Crescent East, Dubai, AA01

The Chef de Cuisine (Banquet Kitchen) is responsible for the overall leadership, operational excellence, and culinary direction of the hotel’s 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.

• Design, develop, and execute innovative, contemporary, and high-quality banquet menus in line with the hotel’s 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 with in 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.

• Minimum 3–5 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…