Chef de Cuisine – Room Service

About the role

The Chef de Cuisine – Room Service will lead the culinary operations for the room‑service outlet at Waldorf Astoria Ras Al Khaimah, creating innovative menus that reflect the brand identity and evolving guest preferences.

Key responsibilities

• Collaborate with management to develop and execute culinary concepts aligned with the brand.
• Lead the creation and execution of innovative, seasonally inspired menus for room service.
• Oversee all kitchen operations, including food preparation, cooking, plating, and presentation, ensuring quality and food‑safety compliance.
• Supervise, train and coordinate kitchen staff to maintain efficient workflow and high‑quality output.
• Manage inventory levels, monitor food costs and optimise ingredient usage to minimise waste and maximise profitability.

Required profile

• Strong leadership and team‑management abilities with a focus on motivating staff.
• Excellent communication and interpersonal skills for effective collaboration across departments.
• High attention to detail and a commitment to delivering exceptional culinary experiences.
• Ability to adapt menus and concepts to evolving guest tastes and preferences.

Required skills

• Culinary expertise across a variety of cooking techniques, cuisines and styles.
• Menu development and innovation.
• Food safety standards compliance.
• Inventory management.
• Cost control and profitability optimisation.