Chef de Cuisine, Mediterranean

Rosewood Hotels and Resorts; Doha; On-site; QAR 60,000 - 80,000; Full time

Job summary

Rosewood Hotels & Resorts in Doha seeks a leadership role focused on guest satisfaction and restaurant operations. The role ensures courteous, professional service, handles guest and associate inquiries, and maintains strong working relationships while upholding brand standards.

You will organize and optimize kitchen sections to boost speed and productivity, supervise culinary teams, manage costs, train staff, and ensure sanitation and policy compliance across all kitchens; you will reinforce

Responsibilities

• Provide courteous, professional guest service and resolve complaints to meet brand standards.
• Organise and set up kitchen sections to maximise speed and productivity while maintaining high culinary standards.
• Ensure sanitation, food safety and SOP compliance across all kitchens.
• Train culinary associates and supervise to uphold service standards and team cohesion.
• Uphold Rosewood Values and Culture and ensure positive guest and colleague interactions.

Job description

Guest Satisfaction

Always provides a courteous and professional service Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times Manages all guest and associate complaints and inquiries in a courteous and efficient manner following through to make sure problems are resolved satisfactorily Maintains positive guest and colleague interactions with good working relationships

Operations

Organises and sets up the assigned section of the Food Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity Ensures that all dishes from that section are prepared consistently and according to standard recipes and of the highest standard of the various cuisines we offer with the aim to be the best in the city Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items Plans or participates in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests market conditions popularity of various dishes and frequency of menu Reviews menus analyses recipes determines food labor overhead costs and assigns prices to menu items Directs food apportionment policy to control costs Introduces and tests the market with new products which are market-orientated in terms of price and product Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies Devises special dishes and develops innovative recipes Directs the Chefs and culinary team in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures Monitors food and operating costs and controls these by reducing waste Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function Ensures the sanitation and food safety standards for the respective kitchens are being met Ensures familiarity with all sections of the kitchen to facilitate the flexible use of associates Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage To ensure effective food storage stock rotation and labelling and to report any food wastage spoilage Responds to the results of the consumer audit and ensures that the relevant changes are implemented

Talent amp Culture

Oversee the punctuality and appearance of all culinary associates under your direction making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene according to the hotel and department s grooming standards Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency Supervises the associates within the department ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual Develops the skills and effectiveness of all culinary associates through the appropriate training coaching and or mentoring

Supports demonstrating and reinforcing Rosewood Hotels amp Resorts Values and Culture Characteristics

Ensures that associates have a complete understanding of and adhere to associate rules and regulations Ensures that associates follow all hotel company and local rules policies and regulations relating to fire and hazard safety and security