Culinary Leader: Create, Lead & Elevate Menus

St. Regis Hotels & Resorts; Doha; On-site; QAR 360,000 - 600,000; Full time

Job summary

The St. Regis Hotels & Resorts in West Bay, Doha, Qatar invites a seasoned culinary leader to oversee the restaurant kitchen. You will personally perform tasks while leading the staff, manage all food-related functions, and coordinate menus, purchasing, and staffing for the property's restaurant.

You will work to improve guest and employee satisfaction within budget, ensure sanitation and food standards, and train the team to elevate results across daily operations and special events.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Develops, designs, or creates new culinary applications, ideas, relationships, systems, or products for the restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Plans and manages food quantities and plating requirements for the restaurant.
• Develops daily and seasonal menu items for the restaurant.
• Maintains compliance with applicable laws and regulations.
• Ensures and maintains high standards of sanitation and food safety.

Skills

Culinary leadership

Menu planning

Staff supervision

Food safety standards

Education

High school diploma or GED

2-year culinary degree or related major

Job description

The St. Regis Hotels & Resorts in West Bay, Doha, Qatar invites a seasoned culinary leader to oversee the restaurant kitchen. You will personally perform tasks while leading the staff, manage all food-related functions, and coordinate menus, purchasing, and staffing for the property's restaurant.

You will work to improve guest and employee satisfaction within budget, ensure sanitation and food standards, and train the team to elevate results across daily operations and special events.