Our motto for food and beverages must be strictly followed
Generous with people, ruthless by standards, thirsty for more
Job purpose
The position is responsible for working alongside the Executive Pastry Chef/De Kitchen Chef to manage the day-to-day bakery activities, including supervising staff and assisting with menu preparation. Ensure all standards set by the hotel and regulated by local authorities, while ensuring all hygiene and cost control systems are followed and maintained. At the same time to work closely with F&B Service and other operational departments.
luring
Our appearance is a statement of who we are. Our personal hygiene must create a professional image at work which is why every member of our team needs to follow personal hygiene standards at all times.
Main Interactions
internally
– Food and drink
– catering sales
– engineering
Talent and culture
externally
– guests
– Suppliers
– sellers
– Purchase
– House keeping
– Supervision
Basic Responsibilities
Managing daily kitchen operations, quality control and food hygiene
Ensure that all recipes and product returns are calculated accurately and reviewed regularly
Ensure all food is prepared according to standard recipe cards while maintaining portion control and minimizing waste
Ensure that food stock levels within the Culinary Department areas are adequate in terms of quantity and quality in relation to hotel occupancy and job forecasts
– Creative menu planning and correct food preparation for each outlet including banquet
To work alongside the Executive Chef, Pastry and respective teams, to create an annual marketing plan for the outlet
Interacts with guests to get feedback on product quality and service levels
-Responds and addresses guest problems and complaints
– Make recommendations to the Executive Pastry Chef regarding succession planning
Be aware of all budgets and financial targets
Management and leadership of the culinary team (SOUS CHEF, JUNIOR SOUS CHEFS, CHEF DE PARTIE, DEMI CHEF DE PARTIE, COMMIS, STEWARDING)
Ensure that the bakery department adheres to all company and hotel policies and procedures
Appointment and selection of a suitable bakery team capable of operating within a decentralized management philosophy
Demonstrate a positive and motivating behavior among all colleagues
Support the culinary and supervisory team to be consistent in service, use a collaborative and empowering leadership style, and have regular team meetings
Managing colleagues fairly and taking personal interest in knowing all culinary partners
Make sure to motivate the bakery department in general and give positive feedback on the work performance
Training and counseling employees in a timely manner and in accordance with company policy
– Identify strengths and weaknesses and provide feedback to the individual in a timely manner
Ensure that weekly work schedules and annual leave planners are properly managed and presented
Participation as a member of the hotel leadership team
Ensure the cleanliness and appearance of all kitchens and related areas
Connect the needs/requirements of other departments to the kitchen: Chef’s Office, Engineering, Food and Beverage Service, Security, Finance, Terms and Conditions, Supervision and Hygiene
Providing a level of security and safety for all team members while working
– Develop special knowledge and skills to grow as a leader.
Main complexity/critical issues in the job
Managing the training and development of junior team members
– Multi-tasking
Consistently deliver a high quality product
Risk assessment in kitchen operations
– Familiar with new technologies and trends
Able to work the night shift from time to time
extent of control
Nature quantity
Food hygiene <3% of mishaps
Food cost forecast vs. actual ± 1%
– Number of direct employees: XX employees
– Inventory management according to expected food cost
Profile personly
Knowledge and experience
Basic food hygiene certificate
Relevant culinary school or college diploma preferred
Minimum of 8 years relevant experience in a Culinary Management position, preferably in a similar operations style
Strong working knowledge with Computer, Microsoft Office, Procurement and Requisition Unit
Knowledge of labor laws and visa requirements in Doha
Competencies
– Good interpersonal skills with the ability to communicate with all levels of employees
Service oriented with attention to detail
– Ability to work effectively and contribute to a team
– Good presentation and influencing skills
Multicultural awareness and the ability to work with people of diverse cultures
Flexible and able to effectively embrace and respond to change
– Ability to work independently and with good initiative in a dynamic environment
Self-motivated and energetic
talent and culture
The hotel reserves the right to revise all job descriptions from time to time as per business needs. Other duties may be assigned as necessary. The above job description attempts to identify the main aspects of the role, however, it does not limit his right to assign other duties to an employee in this position. This job description does not constitute a written or implied contract of employment.
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