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Waldorf Astoria Hotels & Resorts is Hilton’s luxury brand of iconic hotels committed to personal service and culinary excellence in landmark locations around the world. Each property delivers unforgettable experiences and offers a strong sense of arrival with impressive public spaces worthy of hosting history. Guests can expect True Waldorf Service from the moment they reserve their stay to the moment they leave the property doorstep.

Waldorf Astoria Maldives Ithaafushi made a wow debut in 2019 and is already recognized as one of the finest resorts in the world. Sprawled across three islands, the resort is one of the most sizable in the Maldives. It boasts the country’s largest spa, extensive recreation facilities and it’s the Maldives resort with the most culinary choices (an impressive 11 specialty cuisine dining options). Besides its 118 luxurious villas, the resort is also home to an exclusive offering: a private island, the largest in the country which is to be rented out in its entirety.

Once you get a glimpse of this one of its kind resort, you know you arrived to a sun-soaked paradise. Luxurious villas act as vast private indoor-outdoor playgrounds, each featuring its own private pool. Everywhere you look, from the standalone villa bathtub to the glass-bottomed floors in the spa’s treatment pavilions, the azure water steals the show.

Are you ready to join our talented and dedicated team at Waldorf Astoria Maldives Ithaafushi and take your career to new heights?

What will I be doing?

Director of Culinary manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards. Waldorf Astoria Maldives offers a distinct dining experience awaits discovery in a selection of 11 uniquely positioned restaurants and bars with a tailor-made bespoke menu complemented by our 119 beach, reef and overwater villas with private pool, including the Ithaafushi Private Island. A True Waldorf Astoria Service personalized to every guest wish.

As the Director of Culinary, you will be responsible for performing the following tasks to the highest standards:

• Oversee culinary operations in all 11 outlets, Pastry, Main Kitchen, Team Members restaurant as well as stewarding operations.
• Work at off-site events when requested.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Focus on constantly improving the training manuals and SOPs.
• Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work on new dishes for food tastings and photo taking.
• Attend service briefings.
• Communicate effectively with the Service team.
• Control stations within the kitchen.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern.
• Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the chefs on issues and take appropriate action.
• Ensure that recipes and costings are established and updated.
• Select team members who display qualities and attributes that reflect the department standards.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Advise new menus and seasonal food concept changes.
• Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
• Attend communication meetings ensure that all assigned team members receive this communication.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
• Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

Director of Culinary serving Waldorf Astoria Maldives Ithaafushi 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:

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Significant experience as Culinary Director / Executive Chef of Kitchen in a 5-star luxury category hotel with high standards.
• Previous experience in multiple culinary/food & beverage outlets, preferable with exposure in large and multi-cultural operations.
• A culinary expert with pride, passion and energy that can support in leading and developing a great team and drive excellent food quality.
• Having an eye for detail and creativity to look at things differently
• Proficient driving the menus profitability and Budget discussions for Food and Beverage.
• Food Safety and Applicable Sanitation Certification.
• Requires reading, writing and oral proficiency in the English Language.
• Single package offered and able to move immediately will be an advantage

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 travellers 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!

Job: Culinary

Title: Director of Culinary - Waldorf Astoria Maldives Ithaafushi

Location: null

Requisition ID: HOT0AIXG

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