Chef De Cuisine – Fairmont Hotels & Resorts

Full Time @ Jobs in Qatar Sector: Hotel, Tourism & Hospitality
  • Doha, Qatar View on Map
  • Date Posted : January 29, 2022
  • Salary: Negotiable
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About the job

Our Food & Beverage Motto To Follow Strictly

“Gracious with people, ruthless with standards & hungry for more”

Job Purpose

This position is responsible for supervising the overall kitchen operations, ensuring maximum guest satisfaction through planning, organizing, directing & controlling the kitchen operation & administration. Ensuring all standards as set by the hotel & regulated by local authorities, as well as all hygiene, cost controls systems are followed & maintained. At the same time to work closely with F&B & other operational departments.

Grooming

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

Key Interactions

Internally

Food & Beverage
Catering sales
Engineering
Talent & Culture
Stewarding
Purchasing
Housekeeping

Externally

Guests
Suppliers
Vendors

Primary Responsibilities

  • Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene
  • Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
  • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy & forecasts
  • To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
  • Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
  • Interacts with guests to obtain feedback on product quality and service levels
  • Responds to and handles guest problems and complaints & reports always to senior
  • Make recommendations to the Chef de Cuisine regarding succession planning
  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
  • Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
  • To be aware of all financial budgets and goals
  • Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

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