Chef De Cuisine – IBIS & Adagio Doha
The Chef De Cuisine is responsible for overseeing the overall cooking operations and hygiene standards of the dedicated outlet and maintaining high standards of catering quality. Key responsibilities for the position include, but are not limited to, achieving goals such as P&L budgeting and forecasting, adherence to HACCP standards, food quality, and guest satisfaction.
What it is for you:
Employee discount travel program
– An opportunity to develop and grow your talent within the company and around the world!
– Ability to make a difference through CSR activities such as Planet 21
Main roles responsibilities:
Maintaining and promoting Ibis and Adagio brand promises and operational excellence.
Direct all operational activities towards supporting the hotel’s mission, vision and core values.
Set periodic work plan, budget, forecast and performance reports.
Coordinate the development, interpretation and implementation of hotel policies, operating procedures, training programs, manuals, directions, menus, work schedules, rules and regulations for F&B staff.
Analyzing daily reports to check violations.
– Conducting random checks to ensure that all standards are consistently followed in the culinary department
Maintains updated records on cooking staff attendance, appearance, standards, work and vacation schedules, labor costs, salaries, absenteeism, turnover, and disciplinary actions.
Coordinate the selection, purchase, storage, inventory, maintenance and use of all related food and beverage supplies and equipment.
Ensure implementation of HACCP policies and procedures that are consistently followed throughout the culinary department. Attend a HACCP meeting.
Capable of handling all culinary guest complaints and is responsible for maximizing results in culinary usage and visibility, quality and performance levels and service standards and developing new service technologies to maximize guest satisfaction at least operating costs.
Work closely with local, state and governmental organizations in maintaining the highest standards of health, sanitation and hygiene in the areas of cooking.
Ability to develop and maintain effective communications between all operating departments.
Ability to perform other tasks or projects assigned by hotel management and staff.
Hold daily meetings to discuss VIP in-house and access, operational challenges and ways to improve.
Maintains a favorable working relationship with all departments to enhance and enhance a collaborative and harmonious work climate that is conducive to maximum employee morale, productivity and efficiency/effectiveness.
Ability to protect guests and staff with knowledge and application of safety, accident prevention, fire drills and first aid.
Ability to respond properly in any emergency or security situation in the hotel.
Ensure consistency and high quality in food taste, temperature and presentation
– Ensure the quality and cleanliness of all food offered with maximum creativity
Coordinates all catering, food production, and all assigned duties of chefs and other staff under his supervision
Monitor and implement portion control created using recipe cards and butcher’s test; Reduce waste and corruption
– Inspect warehouses and refrigerators, supervise proper storage and recycle leftovers
Ensure effective communication between kitchens and other departments
Work closely with the receiving and warehousing room to ensure merchandise received meets the hotel’s quality standards specifications
– Updated menu recipes cards and menu layout for upgrades
– Staff training and on-the-job training on kitchen skills and new menu items
Ensure that purchasing, receiving and warehousing processes are handled efficiently
Review food cost analysis on a daily basis in line with budget and expectations
Works closely with Chief Steward to monitor and ensure all cleanups are performed correctly and on schedule
Reviewing and approving promotions and transferring employees to different sales outlets.
– Review staff schedules for designated outlets
Hold department/departmental meetings and daily staff briefings
– Managing the employee appraisal process
Staff attributes:
– fit
– Oral and written fluency in the English language
Must have strong culinary experience (international preferred)
Excellent leadership and supervisory skills with a ‘hands-on’ approach
Positive attitude and high energy level
Initiator of self-motivation. Shows initiative and creativity
– Team player and team builder
Flexible and adaptable to different work sites
Understanding of financial procedures.
Special experience in preparing a buffet
Our commitment to diversity and inclusion:
We are a comprehensive company and our ambition is to attract, hire and promote diverse talent.
Why work for Accor?
We are much more than a global leader. We welcome you as you are and can find a job and a brand that matches your personality. We support you to grow and learn every day, making sure that the work brings you purpose in your life, so that during your journey with us you can continue to explore the limitless possibilities of Accor.
By joining Accor, every chapter of your story is yours to write, and together we can imagine tomorrow’s hospitality.
A caring employer that provides respect, training and career development to our employees. Attractive employer offering over 100 careers across five continents.
We are much more than a global leader. We are 250,000 hoteliers and have the same passion for welcoming. We take care of millions of guests at our 4,300 addresses and on our digital platforms. As operator, franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energies in making “Feel Welcome” resonate as the best hotel promise.
From luxury to economy and in every corner of the world, more than 20 AccorHotels brands meet all the needs of business and leisure travelers looking for comfort, attention and quality service.