Chef de Cuisine French Brasserie
Chef de Cuisine is responsible for leading the daytoday operations of the kitchen and related areas. Assumes the Executive Sous Chefs responsibilities in their absence.
- Design create and update a diverse and authentic menu that reflects the resorts commitment to culinary excellence.
- Lead and inspire the kitchen brigade ensuring a collaborative and positive work environment.
- Supervise and train kitchen staff in proper cooking techniques and adherence to standardized recipes.
- Maintain high standards of food quality presentation and flavor consistency.
- Conduct regular food tastings and inspections to ensure all dishes meet the resorts standards.
- Oversee daytoday kitchen operations including food preparation cooking and plating.
- Manage inventory control food costs and minimize waste.
- Recruit train and develop culinary staff fostering a culture of continuous learning and improvement.
- Implement and enforce kitchen hygiene and safety protocols.
- Collaborate with other departments such as Food and Beverage to create seamless and exceptional guest experiences.
Qualifications :
- Proven experience as a Chef de Cuisine or Executive Chef in a French Brasserie or similar upscale dining establishment for at least 2 years
- Culinary degree or equivalent certification
- Indepth knowledge of French culinary techniques and traditions
- Strong leadership and communication skills
- Ability to manage a fastpaced kitchen environment and adapt to changing priorities
- Familiarity with Qatars culinary scene and an understanding of local and international culinary trends
- Fluent in English; French speaker is highly preferred
Remote Work :
No
Employment Type :
Fulltime