Primary ResponsibilitiesManage daily kitchen operation, quality control & food hygiene.Assign specific duties to all employees under your supervision & instruct them in their work to manage daily kitchen operation, quality control & food hygiene.Ensure creative menu planning; all recipes & product yields are accurately costed and reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization.Efficient preparation of dishes and meals according to recipes, portion control & waste management.Assist in analyzing monthly P&L & month-end reports & set periodical budget & forecast.Check the taste, temperature and visual appeal of food items prepared to ensure quality and consistency as per specifications.Work closely with the F&B manager and respective teams to create a yearly marketing plan for the outlet.Provide guidance to junior kitchen staff members, including line cooking, food preparation, and dish plating.Improve waste reduction & manage budgetary concerns.Oversee and organize kitchen stock and ingredients.Supervise all food preparation & presentation to ensure quality and restaurant standards.Respond to and handle guest problems and complaints & report to senior management.Make recommendations to the Executive Chef regarding succession planning.Ensure accuracy in recipes, cost control, ordering & stock management.Strict adherence to purchasing procedures.Lead by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labeling and FIFO/FEFO practices).Regularly review guest comments to drive improvements in VOG.Liaise between F&B departments and the rest of the hotel for an effective guest experience.Be aware of all financial budgets and goals.Ensure adherence to safety, health, security and loss control policies and procedures and Government legislation.Prevent the use of contaminated products in any phase of food preparation and ensure colleagues who are ill do not participate in food handling.QualificationsProfileKnowledge and Experience:Minimum of 8 to 10 years relevant experience in a culinary management position, in a Michelin starred restaurant or similar (e.g., World 50 best, 5 Diamonds, Gault Millau or 3 Chef's Hats for Australia).Basic & local necessary food hygiene certificates.Relevant culinary school or college diploma, preferred.Strong working knowledge of computers, Microsoft Office, and procurement & requisition modules.Knowledge of labour laws and visa requirements in Doha.Good reading, writing and oral proficiency in English.Ability to speak other languages & basic understanding of local languages is an advantage.Competencies:Strong leadership & interpersonal skills with the 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 in a dynamic environment.Self-motivated, energetic, team player able to inspire the team.Hungry to learn and apply knowledge in operations for growth.
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