Our motto for food and beverages must be strictly followed
Generous with people, ruthless by standards, thirsty for more
Job purpose
This position is responsible for helping to oversee the overall kitchen operations, ensuring maximum guest satisfaction by planning, organizing, directing and controlling the operation and management of the kitchen. Ensure all standards set by the hotel and regulated by local authorities, as well as all hygiene and cost control systems that are followed and maintained. At the same time to work closely with F&B 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
– Supervision
– buying
– House keeping
externally
– Guests
– Suppliers
– vendor
Basic Responsibilities
Assign in detail specific duties to all employees under your supervision and guide them in their work, in order to manage the daily kitchen operation, quality control and food hygiene
Ensure creative menu planning, cost of all recipes and product returns are accurately determined, and reviewed regularly, as well as MEP performed according to recipes, portion control and waste minimization
Ensure that food stock levels within the Culinary Department areas are adequate in terms of quantity and quality in relation to hotel occupancy and forecasts
To work alongside the F&B Manager and respective teams, to create an annual marketing plan for the outlet
Check the taste, temperature and visual appeal of prepared foodstuffs to ensure quality and portion are consistent and according to specified specifications.
Interacts with guests to get feedback on product quality and service levels
– Responds and deals with guest issues, complaints and always reports to senior
– Make recommendations to Chef de Cuisine on succession planning
Provides guidance for entry-level kitchen staff, including, but not limited to, line cooking, food preparation, and plate coating
Lead by example in all hygiene requirements (safe personal hygiene and healthy food handling practices, labeling and FIFO/FEFO practices)
Preventing the use of contaminated products at any stage of food preparation and preventing sick or infected colleagues from participating in the preparation or handling of food
Be aware of all budgets and financial targets
Ensure compliance with all government safety, health, security and loss control policies and procedures and regulations
team management
Manage and provide leadership to all subordinates such as cdp and commis as well as oversight and ensure adherence to all company and hotel policies and procedures at all times
Demonstrate a positive and motivating attitude among all colleagues and hold regular team meetings where active attendance is key
Ensure that positive and constructive feedback on business performance is given very regularly and in a fair manner to encourage a positive and enthusiastic environment
Learn how to train and advise employees in a timely manner, in accordance with company policies, feel free to engage seniors in order to achieve the best level results, and always follow up
Identify strengths and weaknesses, take personal interest in each teammate and provide timely feedback on a very regular basis
Ensure that weekly work schedules are managed in anticipation of business levels, operating budgets and service standards, furthermore that public holiday and annual leave planners are very proactive and regularly reviewed to avoid broad accrual and all files properly as per the standards set by hotels and local authorities
Other responsibilities
Follow the directions in the Fellows handbook
Set an example for others in personal hygiene and cleanliness inside and outside work
– Perform other reasonable duties assigned to him by seniors
– Gain culinary knowledge and skills to grow and become a chef
Connect other departments’ needs/requirements to the kitchen: Chef’s Office, Engineering, Food & Beverage, Security, Finance, Talent & Culture, Oversight, Food Safety Hygiene
– Attending all briefings, meetings and training courses specified by the management
Main complexity/critical issues in the job
– Exercising strict control over food splitting and wasting, ensuring overall food profitability
– The ability to multitask
– Deliver consistent high quality products without excuse
Risk assessment in kitchen operations
Familiar with new cooking techniques and trends
extent of control
– temper nature
– amount
Food health
– <3% of unfortunate accidents
The cost of food
– Prediction vs Actual ±1%
– Number of Employees
Live
– XX employees
– Inventory Management
– According to the expected food cost
profile account
Knowledge and experience
Necessary basic and local food hygiene certificates
Relevant culinary school or college diploma preferred
Minimum 3-5 years relevant experience in a similar position in Culinary Management, preferably in a similar operations style
Strong working knowledge with Computer, MS Office, Purchasing and Requisition Unit
Knowledge of labor laws and visa requirements in Doha
– Proficiency in reading, writing and oral English
Ability to speak other languages and basic understanding of local languages will be an advantage
Competencies
Strong leadership and interpersonal skills with the ability to communicate with all levels of employees
Service oriented with attention to detail, able to work well in stressful situations and high pressure and make quick decisions
– 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, energetic and able to think for his team
Hungry to learn and put into action in order to grow
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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