Chef Nur Aina binti Mohd Fadil, a 28-year-old culinary talent hailing from Malaysia, began as an intern and apprentice in her country, before embarking on her journey within Hilton.
She joined Hilton Ras al Khaimah in 2020 as a commis at Piaceri da Gustare restaurant. Throughout her three-year tenure with Hilton, she has proven her mettle with her dedication to her craft, and a focus on achieving targets that have propelled her to four promotions within three years.
Her rapid ascent through the ranks has taken her from Hilton Ras Al Khaimah to Hilton Palm Jumeirah in Dubai, before taking up the position of sous chef at Souk Kitchen restaurant, a bustling breakfast and dinner buffet venue at Hilton Salwa Beach Resort and Villas.
Overseeing a team of 14 chefs, the chef manages Souk Kitchen’s day-to-day operations while also curating special events catered to female guests, catering for up to 1,200 customers on busy days. Despite being in her current role for little over a month, she has already made a significant impact, fostering a sense of togetherness and synergy within her team.
Here, the young sous chef, walks us into what a day in her life looks like.
6.30am: I like to get an early start to the day so I tend to wake up a little earlier than needed so I can enjoy a leisurely coffee, reply to some messages to my family back home and think about the day to come – it’s going to be a busy one.
7.15am: I have a quick shower and get ready before heading over to the staff cafeteria to grab a quick breakfast – I typically have eggs with side oats and fruit as it sets me for the day ahead. Due to the resort’s desert location, most of the team live on site so it’s a short walk and it’s a nice opportunity to catch up with some friends who work in other departments.
8am: After breakfast I check in on the breakfast chefs at Souk Kitchen – the main dining space for resort guests – to make sure service is going well and meet up with resort executive head chef Shaiful to set priorities for the day and get aligned on actions.
10am: Once the main part of breakfast service is done, it’s time for our daily briefing with the entire culinary team. Today is day one of three-day Indian wedding celebration and usually it starts with the welcoming ceremony and the afternoon high tea. There’s a lot to get through but we’ve done several celebrations on this scale and have been planning the event for a while now so are well prepared for what’s to come.
11am: Back in the kitchen with the team – there’s a lot of prep work to get through until show time. Today, we’re preparing a bespoke buffet menu and have prepared an authentic Indian menu including all of the couple’s favourite dishes from butter chicken, biryani, samosas, chaat, and much more. We’re catering for more than 500 people at this one event so we need to focus and pay attention to every single detail to ensure we exceed the couple’s expectations.
1pm: With preparations well underway, I make rounds to the wedding venues to ensure everything is set up perfectly. From the high tea venue in Nesma Lounge, to the drunch event at the pool, all the way to the main party celebration on the football field, every detail must be flawless.
2.30pm After ensuring the venues are ready, I take a moment to grab a quick working lunch and review the schedule for the evening with the event coordinator. We discuss any last-minute changes and confirm the timeline for the various activities throughout the night.
3.30pm: With a bit of downtime before the evening festivities begin, I use this opportunity to conduct a quality check on the ingredients and supplies in the kitchen. I inspect the freshness of produce, check inventory levels, and ensure everything is in order for the rest of the day’s service.
4.30pm: As the afternoon progresses, I join the culinary team in the kitchen to oversee the final preparations for the evening’s meal service. We double-check each dish, ensuring they meet our standards of excellence and are ready to delight the guests.
6pm: With the sun setting and the evening approaching, I take a moment to step outside and enjoy a breath of fresh air. Taking in the sights and sounds of the resort, I gather my thoughts and mentally prepare for the excitement ahead.
7pm: As the first guests begin to arrive, I shift my focus to ensuring a smooth and seamless transition between the different phases of the evening’s celebration. I coordinate with the service staff to ensure they are ready to provide exceptional hospitality to our guests.
8.30pm: With the festivities in full swing, I circulate among the guests, personally attending to any special requests or dietary requirements. Engaging with the guests allows me to gauge their satisfaction and ensure that their dining experience exceeds expectations.
9.30pm: As the evening progresses, I monitor the buffet stations and live cooking stations, ensuring that they remain well-stocked and that the culinary team maintains their high standards of presentation and service.
10.30pm: With the night winding down, I conduct a final walkthrough of the venues, ensuring that everything is in order and that any remaining tasks are addressed before the end of the evening.
11pm: As the last guests depart and the celebrations come to a close, I join the team in cleaning up and tidying the venues. It’s a busy but satisfying end to a successful day, knowing that we’ve helped create unforgettable memories for the happy couple and their guests.
Midnight: I usually end my with a call to family back home, which keeps me grounded. However, it’s a later than usual finish tonight so I head straight home. It’s been a particularly long and intense day but these are my favourite kind.