Chef de Partie

Waldorf Astoria Kuwait; Gurugram District; On-site; INR 2,491,000 - 4,359,000; Full time

Job summary

Waldorf Astoria Kuwait is seeking a kitchen professional dedicated to delivering exceptional guest experiences with a focus on quality and presentation. The role involves upholding Food Safety Management and Hygiene standards while maintaining a clean, organized kitchen environment.

You will work closely with the Sous Chef to supervise and mentor junior staff, ensuring consistent cooking techniques and high standards. Flexibility and teamwork are essential to meet guest needs and hotel goals.

Responsibilities

• Maintain a high customer service focus with guests in mind
• Ensure food safety and hygiene policies are followed
• Supervise and develop junior kitchen staff to maintain quality
• Coordinate with Sous Chef to ensure high standards of food preparation
• Maintain cleanliness and organization of kitchen areas
• Support flexible operations and adapt to changing guest needs

Job description

Job Description:

• To maintain a high customer service focus by approaching your job with the customers always in mind.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
• To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.
• To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.
• To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
• To liaise closely with the Sous Chef/Junior Sous Chef, ensuring food quality and preparation techniques are of the highest standard.
• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
• Food Safety and Hygiene: To follow all FSMP polices and guide lines are followed.
• To follow Doubletree by Hilton Fire & Safety procedures.
• Ensuring all Hotel policies and procedures are correctly observed and followed.
• To be flexible and undertake any other duties and responsibilities as assigned by the management to meet business demand and guest service need from time to time.
• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service