Executive Chef

Wyndham Hotels and Resorts Inc; Doha; On-site; QAR 254,000 - 328,000; Full time

Job summary

A prominent hotel chain in Doha is looking for an Executive Chef to oversee their kitchen operations. Responsible for high-quality dish preparation and presentation, you will manage a team, design innovative menus, and ensure food safety standards. This role demands excellent leadership and budgeting skills to optimize kitchen efficiency and profitability while ensuring exceptional guest experiences. The Executive Chef will also handle supplier relationships and special events catering.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume establishment.
• Strong leadership skills and ability to manage a diverse kitchen team.
• Ability to create a menu that aligns with the brand and guest preferences.

Responsibilities

• Oversee all kitchen operations including preparation and presentation.
• Lead and manage the kitchen team and foster a positive work environment.
• Ensure compliance with food safety and sanitation standards.
• Monitor food quality and reduce waste through effective cost control.

Skills

Strategic kitchen direction

Staff management

Menu design

Food safety and hygiene

Quality control

Budgeting and forecasting

Customer service

Education

Culinary degree or equivalent

Job description

SUMMARY

The Executive Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Executive Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.

The Executive Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost, food revenue, payroll, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health & Safety audit compliance.

KEY RESPONSIBILITIES

• Provides the strategic direction for kitchen department.

• Oversee all kitchen operations, including food preparation, cooking, and presentation.

• Calculating menu costs and set appropriate pricing in conjunction with the F&B Manager to achieve profit margins.

• Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&B outlets, the budget and strategic direction of the hotel.

• Incorporating seasonal ingredients and guest preferences into the menu.

• Lead and manage the kitchen team.

• Recruit, onboard, train, and motivate kitchen team.

• Create staff schedules and ensure proper staffing levels during peak hours and events.

• Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.

• Fostering a positive work environment for all team members.

• Lead by example to ensure outstanding guest service and professionalism.

• Maintain strict quality control standards to meet or exceed guest expectations.

• Taste and inspect all dishes before they leave the kitchen.

• Takes responsibility for the kitchen budgeting and forecasting process.

• Ensure compliance with food safety, hygiene, and sanitation standards.

• Monitor food quality and ensure consistency in taste and presentation.

• Control inventory, manage ordering, and reduce waste by optimizing food cost control.

• Develop and maintain relationships with suppliers to source the best quality ingredients.

• Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.

• Ensure kitchen equipment is properly maintained and in good working condition.

• Stay current with culinary trends and continuously innovate menu offerings.

• Actively seek live guest feedback in the restaurants(s).

• Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.

• Create and implement standard operating procedures for the kitchen.

• Ensures that all menus are supported by hotel standard “technical data sheet”, with picture, and that information is easily available in the outlets.

• Plan and execute special events, catering services, and private dining experiences.

• Collaborate with event planners or clients to create customized menus.

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.