Chef De Cuisine

Roles and responsibilities

• Manage daily kitchen operation, quality control & food hygiene
• Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene
• Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
• Efficient preparation of dishes and meals according to recipes, portion control & waste management
• Assists to analyze monthly P&L & month-end reports & sets periodical budget & forecast
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Improve waste reduction & manage budgetary concerns
• Oversees and organizes kitchen stock and ingredients
• Supervises all food preparation & presentation to ensure quality and restaurant standards
• Responds to and handles guest problems and complaints & reports always to senior
• Make recommendations to the Executive Chef regarding succession planning
• Accuracy in recipes, cost control, ordering & stock management
• Strict adherence to purchasing procedures
• Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
• Regular review of guest comments so that improvements can be driven in VOG
• Liaison between F & B departments and rest of hotel effective for guest experience
• To be aware of all financial budgets and goals
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Desired candidate profile

• Minimum of 8 to 10 years relevant experience in culinary management position, in Michelin starred restaurant or similar. Such as World 50 best, 5 Diamonds, Gault Millau or 3 Chef's Hats (for Australia).
• Basic & local necessary food hygiene certificates
• Relevant culinary school or college diploma, preferred
• Strong working knowledge with computer, Microsoft office, procurement & requisition module
• Knowledge of labour laws and visa requirements in Doha
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages & basic understanding of local languages will be an advantage
  

Competencies

• Strong leadership & interpersonal skills with ability to communicate with all levels of employees
• Service oriented with an eye for details, able to work well in stressful & high-pressure situations & take quick decisions
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative under dynamic environment
• Self-motivated, energetic, team player able to reflect on to his team
• Hungry to learn and apply in operation in order to grow