Ref : RP714-6609
Job description / Role
Employment : Full Time
Our Food & Beverage Motto to Follow Strictly
Gracious with people, ruthless with standards & hungry for more"
This position is responsible for assisting in supervising the overall kitchen operations, ensuring maximum guest satisfaction through planning, organizing, directing & controlling the kitchen operation & administration .
Ensuring all standards as set by the hotel & regulated by local authorities, as well as all hygiene, cost control systems are followed & maintained.
At the same time to work closely with F&B & other operational departments.
Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.
Food & Beverage
Talent & Culture
Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to m anage the daily kitchen operation, quality control & food hygiene
Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy & forecasts
To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints & reports always to senior
Make recommendations to the Chef de Cuisine regarding succession planning
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Leading by example on all hygiene requirements ( safe personal hygiene and sanitary food-handling practices, labelling and FIFO / FEFO practices)
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
To be aware of all financial budgets and goals
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Manage & provide leadership to all subordinate such as cdp, commis as well as stewarding & ensure adherence to all company and hotel policies and procedures at all times
Project a positive and motivated attitude amongst all colleagues & conduct regular team meetings where active attendance is key
Ensure positive & constructive feedback on work performance is given very regular in fair manner to encourage a positive & eager environment
Learn to coach and counsel employees in a timely manner, in accordance with company policies, don't hesitate to involve seniors in order for best level outcome & always keep following up on
Identify strengths and weaknesses, take personal interest of each team mate & provide timely feedback on very regular base
Ensure that weekly work schedules are administered in anticipation of business levels, operating budgets and service standards, furthermore that public holiday & annual leave planners are very proactive & regularly reviewed in order to avoid extensive accrual & all are file correctly as per standards set by hotel and local authorities
Follow guidelines provided in colleague handbook
Set example to others on personal hygiene and cleanliness on and off duty
Perform other reasonable duties assigned by senior
Acquire culinary knowledge and skills to grow and become chef de cuisine
Interface the needs / requirements of other departments with the kitchen : chefs office, engineering, food & beverage, security, finance, talent & culture, stewarding and food safety hygiene
Attend all briefings, meetings and trainings as assigned by management
Main Complexity / Critical issues in the Job
Practice strict control of food portioning & wastage, ensuring gross food profitability
Ability to multi task
Delivery of consistent high quality products with no excuse
Assess the risk in the kitchen operations
Knowledgeable in new culinary techniques and trends
Knowledge and Experience
Basic & local necessary food hygiene certificates
Relevant culinary school or college diploma, preferred
Minimum of 3-5 years relevant experience in similar culinary management position, preferably in similar operations style
Strong working knowledge with computer, ms office, procurement & requisition module
Knowledge of labour laws and visa requirements in Doha
Good reading, writing and oral proficiency in English language
Ability to speak other languages & basic understanding of local languages will be an advantage
Strong leadership & interpersonal skills with ability to communicate with all levels of employees
Service oriented with an eye for details , able to work well in stressful & high-pressure situations & take quick decisions
Ability to work effectively and contribute in a team
Good presentation and influencing skills
Multicultural awareness and able to work with people from diverse cultures
Flexible and able to embrace and respond to change effectively
Ability to work independently and has good initiative under dynamic environment
Self-motivated, energetic, team player able to reflect on to his team
Hungry to learn and apply in operation in order to grow
Talent & Culture
The hotel reserves the right to revise all job descriptions from time to time as business needs demand. Other duties may be assigned as and when necessary.
The above-mentioned job description attempts to outline key aspects of the role, however, does not limit its right to assign other duties to an employee in this position.
This job description does not constitute a written or implied contract of employment.
About the Company
A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.
We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms.
As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.
From luxury to economy and in every corner of the globe, AccorHotels' more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.