Kitchen Operations & Food Quality

• Manage day-to-day kitchen operations, ensuring strict compliance with food safety, hygiene, and sanitation standards.
• Assign specific duties to all kitchen staff and supervise their work to maintain smooth operations.
• Ensure accurate recipe execution, portion control, costed yields, and consistent food production.
• Oversee mise en place according to recipes and standards to minimize waste.
• Conduct regular checks on food taste, temperature, and presentation to maintain quality.
• Oversee kitchen stock, ordering, storage rotation (FIFO/FEFO), and ingredient usage.
• Prevent use of contaminated products and ensure sick staff do not handle food.

Menu, Costing & Financial Responsibilities

• Participate in creative menu planning and ensure all recipes are regularly reviewed and accurately costed.
• Support analysis of monthly P&L statements and end-of-month results.
• Help prepare budgets, forecasts, and cost-control measures.
• Ensure strict adherence to purchasing procedures and cost-efficient kitchen operations.
• Review guest comments and feedback to continuously improve food quality and guest satisfaction.
• Collaborate with F&B teams to create annual marketing plans for the outlet.

Team Leadership & Management

• Provide leadership and guidance to junior sous chefs, CDPs, commis, and stewarding teams.
• Recruit, interview, and select new kitchen staff when needed.
• Deliver regular coaching, performance feedback, and counseling to team members.
• Identify individual team strengths and areas for development, supporting growth and training.
• Maintain a motivated and positive kitchen environment through communication and team meetings.
• Manage staff scheduling, holiday planning, and ensure proper documentation according to hotel standards.
• Contribute to succession planning by identifying and developing future leaders.

Collaboration, Communication & Compliance

• Liaise with other departments such as F&B, engineering, security, finance, stewarding, and HR to ensure smooth internal operations.
• Attend all required briefings, meetings, and training sessions.
• Ensure all kitchens and related areas maintain excellent cleanliness and proper equipment conditions.
• Uphold all safety, health, security, and loss-control policies, including government regulations.
• Ensure a safe working environment for all team members.

Key Challenges & Complexity

• Maintain strict portion control and minimize waste to ensure strong food profitability.
• Deliver consistent high-quality products at all times without exceptions.
• Ability to multitask and handle operational pressures effectively.
• Stay updated on modern culinary trends, techniques, and industry standards.
• Assess operational risks and maintain proactive solutions for kitchen efficiency.

Qualifications:

• Minimum of 8 to 10 years relevant experience in culinary management position.
• Basic & local necessary food hygiene certificates
• Relevant culinary school or college diploma, preferred
• Strong working knowledge with computer, Microsoft office, procurement & requisition module
• Knowledge of labour laws and visa requirements in Doha
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages & basic understanding of local languages will be an advantage