Chef de Cuisine (The new Latin American restaurant by Jean
Four Seasons Hotels and Resorts
منذ 6 يوم

In the words of Isadore Sharp, Founder and Chairman of Four Seasons Hotels and Resorts : The reason for our success is no secret.

It comes down to one single principle that transcends time and geography, religion and culture. It’s the Golden Rule the simple idea that if you treat people well, the way you would like to be treated, they will do the same.

This philosophy is the cornerstone of the Four Seasons culture, truly making Four Seasons the best company to work for. Four Seasons Hotel Doha : - Gazing over the Arabian Gulf, with a private beach and marina curving at its feet, Four Seasons Hotel Doha is a traveler’s haven fashioned to the finest international standards.

It is the centrepiece of Doha’s outstanding waterfront landmark, the West Bay business and residential complex. Four Seasons is home to 237 guest rooms overlooking land and sea, nearly a quarter of which are suites.

With refreshing contemporary elegance, the accommodations are enhanced by carefully detailed comforts and 21st-century conveniences.

Who We Look For : We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us.

We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do. Description : Jean-Georges has forged a global reputation as one of the best chefs in the world by pioneering innovative cuisines with amazing diversity.

If you are passionate about hospitality and want to be part of a great team with amazing potential for growth, this is the perfect opportunity to take your career to the next level! Roles & Responsibilities : The Chef de Cuisine is directly responsible for the cost-effective operations of clean and safe kitchens and dish room facilities while assisting with ongoing supervision of producing food of the highest quality, executed in a timely and consistent manner.

This roles works as part of the Jean-Georges Management team to build sales and grow profitability and are reporting to Jean-Georges Vongerichten and Jean-Georges Management executive team.

Chef de Cuisine role is responsible for creating and / or maintaining upbeat, productive and educational environments. Also responsible for projecting a positive attitude and visible respect for all employees and food.

Ensures the ongoing training and perpetual improvement of product and work place Food Safety & Sanitation). This roles provides feedback and direction to the Sous Chefs so as to continue their development and thus, lead member in the Jean-Georges Management team and therefore actively participates in the weekly restaurant meetings to discuss the business and the role of the kitchen in the building of the business.

Ensures the rest of the management team to maximize sales and optimize profits through the management of food and labor costs and expected to participate in all financial review meetings, be able to analyze monthly financial statements, develop an appropriate kitchen action plan and follow through on those plans.

Must lead his / her staff in making a continual effort to find ways to reduce costs in all areas of the restaurants Weekly assessments of food cost based on purchasing practices Weekly assessments of food cost based on production practices Monitoring daily labor reports and minimizing overtime As Chef de Cuisine role must always be pro-active, seeking out potential problems before they arise.

Consistent decisions must be made which are in the best interest of the guest, the employees and the owners. And always be alert to all aspects of the operation throughout the shift and knows where to be and when.

The role has the ability to make clear, concise decisions on his / her feet. Assisting with establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs.

Assisting with recruiting and hiring a crew of quality employees. Establishing systems whereby all employees are thoroughly trained in issues pertaining to their position, knife safety, proper handling of product, use of chemicals, etc.

Working with the Restaurant General Managers to assist with provide on-going training of the menu to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis Assisting with yearly performance reviews of the kitchen team.

Responsible for continually assessing the status of the current culinary team, developing action plans to address the developmental issues of each team member and following through on each chefs progress Preferred Qualifications and Skills Able to train and manage a large staff Able to stand for a 10-14 hour shift Experienced in high volume food sales Possess leadership, team building and implementation skills 4 years of management experience 7 years of foodservice experience Exhibits superior technical and natural cooking abilities Our Offering : Deeply instilled values-based company culture Opportunities to build a successful career with global potential Unique strong culture - diversity of 50 different nationalities Living accommodation in high quality, well-resourced Manager’s apartment Excellent Training and Development opportunities Employee Recognition Programs Complimentary nights at FS Hotels Worldwide Paid annual home leave tickets Complimentary meals in employee restaurants Free transportation to work Leadership Medical coverage Work Authorization : - The Hotel will apply for the work authorization for a successful candidate.

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