• Ensures all food is prepared fresh and is of the highest quality
• Ensure the correct preparation and presentation of dishes is in accordance with menu cards and produced on a consistent basis.
• Plan and develop menus for the hotel considering factors such as product availability, cost, marketing activities, numbers to be served, and skills required to prepare.
• Establishes and maintains appropriate food portions with respect to the hotel’s occupancy and forecast demand.
• Participate in making decisions regarding printing, layouts, posting and distribution of menus.
• Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts, and takes responsibility of food preparation areas.
• Responsible for inventories to enable team members to successfully prepare mis en place.
• Ensures proper rotation, storage temperatures, and proper storing and labeling procedures are observed at all times.
• Communicates with Food & Beverage team in regards to special events, changes in forecasts, special menu items, etc.
• Prepares and oversees food production for the café, guest lounge, room service, conference room and special events and functions, and staff cafeteria.
• Ensure sanitation standards as set forth by the Rabban Suites West Bay Doha’s Standard and in compliance as well as the cleanliness and neatness of the kitchen.
• Ensures recipes are constantly updated to reflect changes in availability and seasonal.
• Monitor and review operating criteria and develop an awareness of the importance of food factors preparation and quality.
• Monitor and review food presentations and make recommendations for needed changes.
• Continuously monitor food and labor cost in accordance with Rabban Suites West Bay Doha’s budget guidelines.
• Adjust production levels to meet forecast demands.
• Assist in the development and implementation of creative plans/programs that anticipate and meet guest needs and interests.

Conduct yourself in a professional manner at all times and maintain high grooming standard.

FINANCIAL RETURN

• Develop pricing strategies that achieve forecast profit and food cost percentages.
• Actively participate in managing and optimizing revenues across all income streams of the food and beverage.
• Ensure controls and decreases waste is carried out by maintaining logs daily.
• Set up control systems that will assure quality and portion consistency.
• Create formal purchasing specifications.
• Continually maintains and updates daily and weekly reports in a timely manner.
• Observe and comply with the company’s requisition and purchase order system.

RESPONSIBLE BUSINESS

• Comply with and ensure adherence to all of the hotel’s policies and procedures
• Comply with all occupational health and safety policies and procedures
• Attend all scheduled meetings
• Communicates and follow-through with appropriate departments to correct sanitation and/or equipment issues.
• Communicates with other departments to adjust production for joint product needs.
• Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
• Monitor the employee cafeteria to ensure a quality product and a variety of menu items.
• Communicate with the accounts to ensure a top quality and fair price.
• Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
• Develop and ensure a safe working environment for people to work
• Maintain a positive and professional attitude at all times

PEOPLE

• Schedules regular focus meetings with subordinates to increase communication
• Lead, motivate and inspire work colleague department’s financial and customer service goals.
• Hire, train, discipline, supervise and organize all kitchen personnel in accordance with hotel HR practices.
• Develop skills and assign individual accountabilities
• Develop & train the kitchen team, menu design with determination to set the standards.
• Ensures team reports to work on-time and in a clean uniform.
• Ensures all team members are properly equipped with uniforms, supplies, and tools.
• Recognize team members for successful achievements and contributions.
• Coaches team members immediately and professionally to minimize deficiencies and provide encouragement.

Education

• Formal Hospitality Management qualifications in Culinary Institute– desirable
• Catering qualifications
• Completion and awarded Intermediate Food Hygiene Certification.
• Completion and awarded HACCP Certification.

Experience

• At least 5 – 10 years previous experience in a hotel or branded units
• Minimum 3 years in similar capacity
• Knowledge in preparation of all pastry and bakery products and all culinary operations.
• Knowledge of volume production and ability to maintain the highest quality standards

Technical

• Competent Word, Excel, Power Point and software packages
• Competent Oral and Written Communication Skills
• Strong organizational and work coordinating skills to handle multiple assignments and projects
• Good people management skills and be able to work under pressure.
• Ability to follow standard recipes and convert quantities mathematically
• Knowledge of stock control and budgetary controls