Luxury Hotel Executive Chef | Culinary Leader & Innovation

The Hospitality Tribune; Doha; On-site; QAR 180,000 - 300,000; Full time

Benefits offered by this job

Competitive salary

Accommodation in prime locations or住房补

Birthday day off

Personalized development plans

Job summary

Rosewood Doha is seeking a senior culinary leader responsible for aligning kitchen activities with corporate strategy, maintaining brand standards, and driving guest satisfaction across departments. You will manage operations, menus, budgeting, and staff development in a luxury hotel setting.

The role emphasizes leadership in administration, guest relations, finance, marketing, and talent development to ensure high standards and exceptional guest experiences.

Qualifications

• Experience in kitchen operations and management.
• Ability to lead cross-functional teams and coordinate with departments.

Responsibilities

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Prepares and updates of individual Departmental Operations Manuals, and policies.
• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
• Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times.
• Ensures that associates also provide excellent service to associates in other departments as appropriate.
• Handles 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.
• Maximizes associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Directs associates to ensure productivity meets standards given in accordance with Rosewood Hotels and Resorts’ Design Standards and Criteria and the Rosewood Hotels and Resorts Operations Brand Product Guidelines.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
• Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
• Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
• Ensures that all company minimum brand standards have been implemented.
• Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Daily walk about of all kitchens to assure equipment is in proper working condition.
• 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 utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Assist the Director of Food and Beverage in the development of new menus and implementation of those menus.
• Spends time in culinary areas observing associate-guest/associate-internal interaction, working through Heads of Department to coach associates as necessary.
• Reviews menus, analyzes recipes, determines food, labour, 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.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Ensures that all Food and Beverage Fundamentals are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Oversees and assists in the recruitment and selection of all kitchen associates.
• Through hands-on management, supervises closely Executive Sous Chef, CDC, Sous Chef in the performance of their duties in accordance with policies and procedures and applicable laws.
• Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Ensures effective training programmes for associates in coordination with the Talent Development Director and the Departmental Trainers.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Conducts annual Performance Development Discussions with associates and supports them in their professional development goals.
• Supports, demonstrating and reinforcing Rosewood Hotels & 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.
• Provides feedback on the results of the Sense of Engagement Survey and ensuring that the relevant changes are implemented.

Job description

Rosewood Doha is seeking a senior culinary leader responsible for aligning kitchen activities with corporate strategy, maintaining brand standards, and driving guest satisfaction across departments. You will manage operations, menus, budgeting, and staff development in a luxury hotel setting.

The role emphasizes leadership in administration, guest relations, finance, marketing, and talent development to ensure high standards and exceptional guest experiences.