Our four staf hotel in Doha, Qatar is currently looking for Chef DE Cuisine (preferably Arabic) to support directly the Executive Chef in the daily operation and work.
1.2 Takes full responsibilities of the kitchen if the Executive chef is not there.
1.3 Works with the Executive chef on Food Production, Promotion and Quality improvement.
1.4 Ensures high standards of hygiene in all kitchens.
1.5 Keeps working area at all times in Hygienic conditions according to the rules set by the hotel.
1.6 Communicates to Executive Chef in all relevant & important matters.
1.7 Creates high quality and creative food products to satisfy the customer.
1.8 Provides hands on training to the direct staff whenever necessary.
1.9 Monitors all duty schedules in the kitchen operation.
1.10 Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.
1.11 Evaluates the performance of the assigned team and initiates promotions.
1.12 Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours.
1.13 Frequently tours through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.
1.14 Develops food promotions and initiates the appearance of guest chef’s if the situation requires.
1.15 Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.
1.16 Handles guest complaints directly if the situation requires.
1.17 Drives together with the Executive Chef all extracurricular events in the outlets as per the annual promotions calendar.
1.18 Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.
1.19 Ensures that the immediate reliever is well informed about all relevant operational issues.
1.20 Directs the development of future Sous Chefs / Chefs.
1.21 Monitors all food par stocks.
1.22 Drives with the Executive Chef all menu changes and documents all dishes and issues presentation information to all parties concerned.
1.23 Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards
1.24 Monitors all goods transfers to other areas.
1.25 Initiates spot checks on expiry dates of all food products.
1.26 Ensures the proper handling of all FF&E and operating equipment.
1.27 Stays updated on changing food service trends i.e. new products, presentation and operating equipment.
1.28 Controls and approves all kitchen payroll related documents, prior to their submission to the accounts.
1.29 Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).
1.30 Attends all regular department head meetings and conducts at least two monthly meetings with his Sous-chefs and other key personnel to maintain open communication lines.
1.31 Participates actively to meet / maximize the departments’ revenue forecast and exercises the constant control of the operational costs.
1.32 Familiarizes himself with the company’s internal policies and all safety policies
1.33 Keeps himself updated on all business activities of equal competitors and changing industrial trends.
1.34 Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.
1.35 Prepares or supervises the preparation of all menus.
Candidate should preferably have previous experience in a similar role with reputed hospitality organizations.
Good English communication skills
Positive attitude and willingness to learn and grow
Attractive salary and benefits offered for the right candidate. Shortlisted candidates will be contacted.
Please apply online with your CV urgently.
Rohith kalangi
Dubai, United Arab Emirates UAE