270 Chefs jobs in Al Hitmi

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests, owners, colleagues, and communities, every day is a chance to create great and unique experiences, in your own way.

With over 370,000 colleagues in nearly 100 countries sharing our values, we want to grow with you. Conveniently located in the heart of Doha's key business district, our hotels are close to major attractions and transport links. Our 378 guestrooms and suites at Crowne Plaza and 307 at Holiday Inn are equipped with modern amenities, including high-speed wireless internet.

Responsibilities:

• Manage the StockBurger & Co outlet, planning activities, promotions, and menu implementations in line with marketing plans.
• Follow up on action points from daily briefings and operational meetings.
• Assist in compiling marketing plans and budgets.
• Ensure adherence to disciplinary and grievance procedures.
• Maintain awareness of customer expectations and ensure they are met.
• Oversee food costs, kitchen supplies, energy costs, and utensils.
• Improve operational efficiency to benefit clients.
• Enhance food cost management through strategic purchasing without compromising quality.
• Reduce energy consumption in the kitchen.
• Monitor outlet operations and correct deviations from quality standards during all service periods.

Requirements:

• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment.
• Diploma or certification in culinary discipline.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food safety, kitchen operations, and cost control.
• Passion for food innovation and attention to detail.
• Proficiency in Microsoft Windows applications; knowledge of Jana and other kitchen systems is an advantage.
• Mastery of HACCP hygiene standards.

What We Offer:

We provide everything needed for your success, including a competitive salary, comprehensive benefits, uniform, room discounts, and top-tier training. Our inclusive culture celebrates diversity and encourages colleagues to bring their whole selves to work. IHG Hotels & Resorts is committed to equal employment opportunities and fostering a culture of trust, support, and acceptance. We believe that feeling well inside and outside of work is essential, supported by our myWellbeing program.

#J-18808-Ljbffr

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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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 *
  
  

This field is required.

• Last name *
  
  

This field is required.

• Email *
  
  

Your email address is required.

• Phone *
  
  

This field is required.

• Resume *. We accept .pdf, .doc, and .docx formats.
  
  

The file must be of type doc, pdf, docx and not exceed 2MB.

• 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. *

This field is required.

Thank you for applying!

Good luck!

Seniority level

• Seniority level Mid-Senior level

Employment type

• Employment type Full-time

Job function

• Job function Management and Manufacturing
• Industries Hospitality

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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.

#J-18808-Ljbffr

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.

#J-18808-Ljbffr

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests, owners, colleagues, and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, we want to grow with you. Conveniently located in the heart of Doha's key business district, our hotels are close to major attractions and transport links. Our 378 guestrooms and suites at Crowne Plaza and 307 at Holiday Inn are equipped with modern amenities, including high-speed wireless internet. Responsibilities:

Manage the StockBurger & Co outlet, planning activities, promotions, and menu implementations in line with marketing plans. Follow up on action points from daily briefings and operational meetings. Assist in compiling marketing plans and budgets. Ensure adherence to disciplinary and grievance procedures. Maintain awareness of customer expectations and ensure they are met. Oversee food costs, kitchen supplies, energy costs, and utensils. Improve operational efficiency to benefit clients. Enhance food cost management through strategic purchasing without compromising quality. Reduce energy consumption in the kitchen. Monitor outlet operations and correct deviations from quality standards during all service periods. Requirements:

Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment. Diploma or certification in culinary discipline. Strong leadership, communication, and organizational skills. Deep knowledge of food safety, kitchen operations, and cost control. Passion for food innovation and attention to detail. Proficiency in Microsoft Windows applications; knowledge of Jana and other kitchen systems is an advantage. Mastery of HACCP hygiene standards. What We Offer:

We provide everything needed for your success, including a competitive salary, comprehensive benefits, uniform, room discounts, and top-tier training. Our inclusive culture celebrates diversity and encourages colleagues to bring their whole selves to work. IHG Hotels & Resorts is committed to equal employment opportunities and fostering a culture of trust, support, and acceptance. We believe that feeling well inside and outside of work is essential, supported by our myWellbeing program.

#J-18808-Ljbffr

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Chef de Cuisine

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Hyde Johannesburg Rosebank Continue with Google Continue with Google Join to apply for the

Chef de Cuisine

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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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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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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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