Our motto for food and beverages must be strictly followed
Generous with people, ruthless by standards, thirsty for more
Job purpose
The job is responsible for managing daily kitchen activities, including supervising staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and warehousing. Ensuring a high quality dining experience by leading our junior culinary team. Ensure all hygiene and cost control regulations are followed and maintain a close working relationship 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.
Administrative hierarchy
Main Interactions
internally
– Food and drink
– catering sales
– engineering
Talent and culture
– Supervision
– Purchase
– House keeping
– finance
externally
– guests
– Suppliers
– vendor
Basic Responsibilities
Managing daily kitchen operations, quality control and food hygiene
Assign in detail specific duties to all employees under your supervision and guide them in their work, in order to manage daily kitchen operations, 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
Efficient preparation of dishes and meals according to recipes, portion control and waste management
– Assists in analyzing monthly end-of-month reports & P & L & & defines periodic budget & forecasts
Check the taste, temperature and visual appeal of prepared foodstuffs to ensure quality and portion are consistent and according to specified specifications.
To work alongside the F&B Manager and respective teams, to create an annual marketing plan for the outlet
Provides guidance for entry-level kitchen staff, including, but not limited to, line cooking, food preparation, and plate coating
Improve waste reduction and manage budget concerns
– Supervising and organizing the stock of the kitchen and its components
– Supervises all food preparation and serving processes to ensure restaurant and quality standards
– Responds and deals with guest issues, complaints and always reports to senior
– Make recommendations to the Executive Chef regarding succession planning
Precision in recipes, cost control, ordering and inventory management
Strict adherence to purchasing procedures
Lead by example in all hygiene requirements (safe personal hygiene and healthy food handling practices, labeling and FIFO/FEFO practices)
– Regular review of guest feedback so that improvements can be made in VOG
– Communication between F&B departments and the rest of the hotel is effective for the guest experience
Be aware of all budgets and financial targets
Ensure compliance with all government safety, health, security and loss control policies and procedures and regulations
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
team management
Manage and provide leadership to all subordinates such as the son. sous chef, cdp and commis in addition to supervising and ensuring all company and hotel policies and procedures are adhered to at all times
– Interview, select and hire team members
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
Training and counseling of employees in a timely manner, in accordance with company policies, feel free to involve seniors in order to obtain the best results at the level and to continue to follow up always
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 and annual leave planners are very proactive and regularly reviewed to avoid broad entitlement 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
Performing other reasonable duties as assigned by him
Gain culinary knowledge and skills to grow as a leader
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
Ensure the cleanliness and appearance of all kitchens and related areas
Providing a level of security and safety for all team members while working
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
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
At least 8 to 10 years of relevant experience in a Culinary Management position, at a Michelin Starred restaurant or similar. Such as World 50 Best, 5 Diamonds, Gault Millau or 3 Chef’s Hats (for Australia).
Necessary basic and local food hygiene certificates
Relevant culinary school or college diploma preferred
Strong working knowledge with Computer, MS Office, Purchasing and Requisition
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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