281 Chefs jobs in Qatar

From high-octane lobby socialising to events, celebrations, and business conclaves, every venue pulses to the electric Mondrian beat. With food and nightlife venues spread across eight different locations on the property, there is nothing like Mondrian Doha in the entire region. Job Description

What do we expect from you? Under the general guidance of the Executive Chef, to maintain a high standard of cuisine at all times, to maintain the desired food cost at all times and to produce menu ideas and budgets. Responsible for coordinating, supervising and directing Kitchen operations, while maintaining high quality products and service levels. Required to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high. As well as making sure all “Food Hygiene” and “Health & Safety” standards are adhered to at all times. Your recruitment must reflect the vision for the Kitchen, you must build an incredible team who are motivated by your inspirational leadership and who all understand that they contribute to the overall success of the business. You will create an amazing VIBE - cool, exciting but also relaxed, unpretentious and accessible - for a great eclectic mix of guests. How your day looks like? In the absence of the Executive Chef, Executive Sous Chef take full responsibility for the running of the kitchen. Liaise with all our 3rd party partners to ensure smooth relationship and partnership Assist in the employment and retention of all staff. Assist in responding to Guest feedback. Assist in the maintenance of company paperwork. Assist in maintaining budgets and cost throughout all of the kitchens. In the absence of the Executive Chef attend any meetings that are required. Assist and supervise the agreed standard of food service during shift. Liaise and co-operate effectively with all other associated members of staff. Supervise the training of all new staff members in the department. Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations. Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Ensure the agreed standards of food preparation and presentation are adhered to at all times. Ensure all daily paperwork is filled out in accordance to company and government guidelines. Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands. Attend any training that is required by the company Monitor all staff time keeping and follow up were needed. To provide a friendly, courteous, quick, efficient and professional service at all times. Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene. Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Executive Sous Chef of any relevant shortages. Be aware of all relevant food suppliers and their products. Be in charge of ordering. Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service. To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to. To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place. To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times. To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload. To remain on duty until the following shift takes over or until you are discharged by the Executive Sous Chef. To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished. To make sure, in conjunction with your team that all section files and recipes are maintained and updated. To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef and Restaurant standards. To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering. To ensure that all health marks are collected and allocated to the correct administration. To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by Executive Chef. To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work. To report any problems, accidents or kitchen equipment defects to the Executive Chef. To confirm with the Executive Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section. To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work. To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service. Report all accidents or kitchen equipment defects to the Executive Chef and complete all relevant documentation. Qualifications

Minimum of 4 years of experience as a Chef de Cuisine in a fine dining or upscale steakhouse environment, ideally within a luxury or premium hotel setting. Preference may be given to female candidates. A diploma or certificate in a culinary discipline, Excellent interpersonal and problem-solving skills, Mastery of HACCP hygiene standards Knowledge of Microsoft Windows applications an asset, knowledge in futurelog and other kitchen system is an added advantage. 1. First name * 2. Last name * 3. Email * 4. Phone * 5. Resume *. We accept .pdf, .doc, and .docx formats. * these questions are a must By clicking submit, I consent to the collection of my data in accordance to Ennismore’s privacy policy . If you are a California employee and are interested in learning more about our California Employee Privacy Policy, click here . *

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Under the general guidance of the Executive Chef, to maintain a high standard of cuisine at all times, to maintain the desired food cost at all times and to produce menu ideas and budgets. Responsible for coordinating, supervising and directing Kitchen operations, while maintaining high quality products and service levels. Required to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high. As well as making sure all “Food Hygiene” and “Health & Safety” standards are adhered to at all times. Your recruitment must reflect the vision for the Kitchen, you must build an incredible team who are motivated by your inspirational leadership and who all understand that they contribute to the overall success of the business. You will create an amazing VIBE - cool, exciting but also relaxed, unpretentious and accessible - for a great eclectic mix of guests. How your day looks like? In the absence of the Executive Chef, Executive Sous Chef take full responsibility for the running of the kitchen. Liaise with all our 3rd party partners to ensure smooth relationship and partnership Assist in the employment and retention of all staff. Assist in responding to Guest feedback. Assist in the maintenance of company paperwork. Assist in maintaining budgets and cost throughout all of the kitchens. In the absence of the Executive Chef attend any meetings that are required. Assist and supervise the agreed standard of food service during shift. Liaise and co-operate effectively with all other associated members of staff. Supervise the training of all new staff members in the department. Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations. Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Ensure the agreed standards of food preparation and presentation are adhered to at all times. Ensure all daily paperwork is filled out in accordance to company and government guidelines. Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands. Attend any training that is required by the company Monitor all staff time keeping and follow up were needed. To provide a friendly, courteous, quick, efficient and professional service at all times. Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene. Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Executive Sous Chef of any relevant shortages. Be aware of all relevant food suppliers and their products. Be in charge of ordering. Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service. To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to. To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place. To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times. To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload. To remain on duty until the following shift takes over or until you are discharged by the Executive Sous Chef. To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished. To make sure, in conjunction with your team that all section files and recipes are maintained and updated. To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef and Restaurant standards. To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering. To ensure that all health marks are collected and allocated to the correct administration. To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by Executive Chef. To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work. To report any problems, accidents or kitchen equipment defects to the Executive Chef. To confirm with the Executive Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section. To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work. To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service. Report all accidents or kitchen equipment defects to the Executive Chef and complete all relevant documentation. Qualifications Minimum of 4 years of experience as a Chef de Cuisine in a fine dining or upscale steakhouse environment, ideally within a luxury or premium hotel setting. Preference may be given to female candidates. A diploma or certificate in a culinary discipline, Excellent interpersonal and problem-solving skills, Mastery of HACCP hygiene standards Knowledge of Microsoft Windows applications an asset, knowledge in futurelog and other kitchen system is an added advantage.

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Continue with Google Continue with Google Continue with Google Continue with Google Continue with Google Continue with Google Continue with Google Continue with Google Continue with Google Continue with Google Continue with Google Continue with Google Company Description

From high-octane lobby socialising to events, celebrations, and business conclaves, every venue pulses to the electric Mondrian beat. With food and nightlife venues spread across eight different locations on the property, there is nothing like Mondrian Doha in the entire region. Company Description

From high-octane lobby socialising to events, celebrations, and business conclaves, every venue pulses to the electric Mondrian beat. With food and nightlife venues spread across eight different locations on the property, there is nothing like Mondrian Doha in the entire region.

Job Description

What do we expect from you?

Under the general guidance of the Executive Chef, to maintain a high standard of cuisine at all times, to maintain the desired food cost at all times and to produce menu ideas and budgets.

Responsible for coordinating, supervising and directing Kitchen operations, while maintaining high quality products and service levels. Required to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high. As well as making sure all “Food Hygiene” and “Health & Safety” standards are adhered to at all times.

Your recruitment must reflect the vision for the Kitchen, you must build an incredible team who are motivated by your inspirational leadership and who all understand that they contribute to the overall success of the business. You will create an amazing VIBE - cool, exciting but also relaxed, unpretentious and accessible - for a great eclectic mix of guests.

How your day looks like?

In the absence of the Executive Chef, Executive Sous Chef take full responsibility for the running of the kitchen. Liaise with all our 3rd party partners to ensure smooth relationship and partnership Assist in the employment and retention of all staff. Assist in responding to Guest feedback. Assist in the maintenance of company paperwork. Assist in maintaining budgets and cost throughout all of the kitchens. In the absence of the Executive Chef attend any meetings that are required. Assist and supervise the agreed standard of food service during shift. Liaise and co-operate effectively with all other associated members of staff. Supervise the training of all new staff members in the department. Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations. Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Ensure the agreed standards of food preparation and presentation are adhered to at all times. Ensure all daily paperwork is filled out in accordance to company and government guidelines. Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands. Attend any training that is required by the company Monitor all staff time keeping and follow up were needed. To provide a friendly, courteous, quick, efficient and professional service at all times. Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene. Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Executive Sous Chef of any relevant shortages. Be aware of all relevant food suppliers and their products. Be in charge of ordering. Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service. To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to. To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place. To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times. To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload. To remain on duty until the following shift takes over or until you are discharged by the Executive Sous Chef. To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished. To make sure, in conjunction with your team that all section files and recipes are maintained and updated. To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef and Restaurant standards. To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering. To ensure that all health marks are collected and allocated to the correct administration. To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by Executive Chef. To provide a clear handover during shift changes To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work. To report any problems, accidents or kitchen equipment defects to the Executive Chef. To confirm with the Executive Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section. To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work. To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service. Report all accidents or kitchen equipment defects to the Executive Chef and complete all relevant documentation.

Qualifications

Minimum of 4 years of experience as a Chef de Cuisine in a fine dining or upscale steakhouse environment, ideally within a luxury or premium hotel setting. Preference may be given to female candidates.

A diploma or certificate in a culinary discipline, Excellent interpersonal and problem-solving skills, Mastery of HACCP hygiene standards Knowledge of Microsoft Windows applications an asset, knowledge in futurelog and other kitchen system is an added advantage. First name *

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1 week ago Be among the first 25 applicants Company Description A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people, and stories through personal experiences and heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts, and lush jungles, Anantara offers journeys rich in discovery. Banana Island Resort Doha by Anantara features a crescent of golden beach and overwater villas just off the coast of downtown Doha. Accessible by private catamaran, it offers family adventures, ocean thrills, or serene spa experiences. Enjoy an alcohol-free atmosphere suitable for families, with activities such as surfing, diving, golf, bowling, and cinema. The resort also provides motorized water sports and the Middle East’s only wellness center in a resort setting, amidst lush botanical gardens. Job Description Key Responsibilities: Lead and supervise all kitchen operations in the assigned outlet or restaurant. Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations. Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations. Control food costs, minimize waste, and manage inventory effectively. Collaborate with the Executive Chef in creating seasonal menus and promotions. Train, mentor, and evaluate kitchen team members to maintain high performance and morale. Maintain equipment, ensure maintenance needs are reported and followed up. Ensure all culinary team members adhere to resort policies and procedures. Monitor guest satisfaction and adjust operations accordingly to enhance guest experience. Qualifications Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment. Formal culinary education or equivalent apprenticeship. Strong leadership, communication, and organizational skills. Deep knowledge of food safety, kitchen operations, and cost control. Passion for food innovation and attention to detail. Ability to work flexible hours, including weekends and holidays. Seniority level

Mid-Senior level Employment type

Full-time Job function

Management and Manufacturing Industries

Hospitality Referrals increase your chances of interviewing at Anantara Hotels & Resorts by 2x Get notified about new Chef De Cuisine jobs in

Doha, Qatar .

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Bachelor of Hotel Management (Hotel Management) Nationality:

Any Nationality Vacancy:

1 Vacancy Job Description: You will be responsible for the efficient running of the department in line with Tivoli brand standards, whilst meeting employee, guest, and owner expectations. The Chef de Cuisine (Greek Nationality) is responsible for managing the assigned kitchen as an independent profit center, in line with the outlet's operating concept and Tivoli standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet and the following responsibilities: Ensuring that all food meets the highest quality standards and is served on time. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff, and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen. Creating new recipes to regularly update the menu. Keeping track of new trends in the industry. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Desired Candidate Profile: Minimum 3 years experience as Chef de Cuisine or 2 years as Sous Chef with Greek Cuisine knowledge in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office and Recipe Maintenance System is preferred. Ability to thrive in a high-pressure environment, with creative and innovative thinking. Company Industry: Hotels Hospitality Department / Functional Area: Chefs F&B Front Desk

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JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Bachelor of Hotel Management (Hotel Management)
Nationality:Any Nationality
Vacancy:1 Vacancy
Job Description:
You will be responsible for the efficient running of the department in line with Tivoli brand standards, whilst meeting employee, guest, and owner expectations. The Chef de Cuisine (Greek Nationality) is responsible for managing the assigned kitchen as an independent profit center, in line with the outlet's operating concept and Tivoli standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet and the following responsibilities:
Ensuring that all food meets the highest quality standards and is served on time.
Planning the menu and designing the plating presentation for each dish.
Coordinating kitchen staff, and assisting them as required.
Hiring and training staff to prepare and cook all the menu items.
Stocktaking ingredients and equipment, and placing orders as needed.
Enforcing best practices for safety and sanitation in the kitchen.
Creating new recipes to regularly update the menu.
Keeping track of new trends in the industry.
Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
Desired Candidate Profile:
Minimum 3 years experience as Chef de Cuisine or 2 years as Sous Chef with Greek Cuisine knowledge in a hotel or restaurant of good standards;
preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.
Ability to thrive in a high-pressure environment, with creative and innovative thinking.
Company Industry:
Hotels
Hospitality
Department / Functional Area:
Chefs
F&B
Front Desk#J-18808-Ljbffr

JOB SUMMARY
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Estimates daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Establishing and Maintaining Restaurant Kitchen Goals
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements company safety standards.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process, providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.#J-18808-Ljbffr

1 week ago Be among the first 25 applicants
Company Description
A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people, and stories through personal experiences and heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts, and lush jungles, Anantara offers journeys rich in discovery.
Banana Island Resort Doha by Anantara features a crescent of golden beach and overwater villas just off the coast of downtown Doha. Accessible by private catamaran, it offers family adventures, ocean thrills, or serene spa experiences. Enjoy an alcohol-free atmosphere suitable for families, with activities such as surfing, diving, golf, bowling, and cinema. The resort also provides motorized water sports and the Middle East’s only wellness center in a resort setting, amidst lush botanical gardens.
Job Description
Key Responsibilities:
Lead and supervise all kitchen operations in the assigned outlet or restaurant.
Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.
Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.
Control food costs, minimize waste, and manage inventory effectively.
Collaborate with the Executive Chef in creating seasonal menus and promotions.
Train, mentor, and evaluate kitchen team members to maintain high performance and morale.
Maintain equipment, ensure maintenance needs are reported and followed up.
Ensure all culinary team members adhere to resort policies and procedures.
Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.
Qualifications
Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.
Formal culinary education or equivalent apprenticeship.
Strong leadership, communication, and organizational skills.
Deep knowledge of food safety, kitchen operations, and cost control.
Passion for food innovation and attention to detail.
Ability to work flexible hours, including weekends and holidays.
Seniority levelMid-Senior level
Employment typeFull-time
Job functionManagement and Manufacturing
IndustriesHospitality
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