Chef De Cuisine - DoubleTree by Hilton Resort & Spa Marjan Island

Exceptional Hospitality Starts with You

Picture yourself creating extraordinary culinary experiences that leave a lasting impression. When you join our Hotels team, that’s exactly what you’ll do every day! As a Chef de Cuisine , you’re not just leading kitchen operations and creating exceptional menus – you’re bringing the light and warmth of Hilton hospitality to life through your culinary expertise, inspiring your team, and delivering memorable dining experiences that delight every Guest and Member. You’ll play a key role in maintaining the highest culinary standards, developing talent, and ensuring every dish reflects our commitment to exceptional hospitality.

Here's what you'll do during a typical day:

Lead Culinary Operations: Oversee the daily kitchen operations, ensuring all dishes are prepared, cooked, and presented to the highest standards of quality, consistency, and Hilton brand expectations.

Create Exceptional Menus: Develop and contribute to innovative menus that reflect current culinary trends, seasonal ingredients, and guest preferences while enhancing the overall dining experience.

• Lead and Develop the Kitchen Brigade: Supervise, coach, train, and motivate the kitchen team, fostering a positive working environment and ensuring efficient kitchen operations.
• Maintain Culinary Excellence: Monitor food preparation, taste, portioning, and presentation to ensure consistency and deliver memorable culinary experiences for every Guest and Member.
• Ensure Food Safety and Hygiene: Maintain the highest standards of cleanliness, food handling, storage, sanitation, HACCP, and health and safety compliance across all kitchen areas.
• Manage Food Quality and Inventory: Ensure ingredients meet quality standards, are stored correctly, and follow proper stock rotation procedures to minimize wastage.
• Control Food Costs and Profitability: Monitor food costs, portion control, wastage, and kitchen resources to support departmental budgets and achieve financial targets.
• Drive Operational Efficiency: Manage staffing requirements, duty rosters, and kitchen resources effectively to ensure smooth and productive operations.
• Enhance Guest Satisfaction: Address guest feedback, special requests, and culinary concerns promptly and professionally, ensuring positive dining experiences.
• Uphold Hilton Standards: Ensure compliance with hotel policies, brand standards, fire regulations, food safety legislation, and all health and safety requirements while promoting Hilton values through leading by example.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

A recognized culinary qualification, preferably NVQ Level 3 or equivalent.

Basic Food Hygiene Certificate; HACCP certification is an advantage.

Previous experience in a supervisory kitchen role, preferably within a hotel or high-volume food and beverage operation.

Strong leadership, communication, and team management skills.

Excellent knowledge of food preparation, cooking techniques, menu development, and presentation.

Good understanding of food cost control, stock management, and kitchen financial targets.

Ability to work effectively under pressure while maintaining high culinary standards.

Strong organisational, problem-solving, and decision-making skills.

Flexible approach with the ability to work independently and collaboratively as part of a team.

Positive attitude, passion for culinary excellence, and commitment to delivering exceptional Guest and Member experiences.