Chef De Cuisine

Job Description

Job description / Role

Chef De Cuisine (Akte)

Rixos Gulf Hotel Doha

The Iconic Rixos Gulf Hotel Doha Opening very soon introducing a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as a Chef De Cuisine (Akte) and build your career with us.

Chef De Cuisine (Akte)

What you will be doing?

The Chef de Cuisine is responsible for the culinary quality, innovation and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.

Full compliance with HACCP standards and certification.

Food & Beverage Production Operational Standards, Policy & Procedure Adherence.

Responsibilities:

– Have a passion for quality food preparation and taste Follow all menu and production/prep expectations and guides, opening/closing checklist and responsibility guides.
– Ensure that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/manager handbook sign off sheet, fact training completion, and safety training.
– Work with direct manager to ensure all guidelines are implemented and adhered to.
– Promote a culture of Food and Workplace Safety.
– Interacts with guests to obtain feedback on product quality and service levels.
– Responsible for leadership in all culinary operations at the specified location.
– Responsible for efficient food and labor cost.
– Using current culinary knowledge and culinary techniques, is responsible for training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
– Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
– Responsible for daily cleanliness and organization of all walk-in coolers and freezers, all reach in coolers, dry storage and public use areas of kitchen.
– Completes daily production list for line staff and delegates assigned duties,
– Follow established purchasing and ordering guidelines.
– Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
– Works with staff on mise en place and checks each station for completion and quality prior to service.
– Responds to and handles guest problems and complaints.
– Able to make recommendations to the Executive Chef regarding succession planning.
– To be aware of all financial budgets and goals.
– To ensure that guests are always receiving an exceptional dining experience representing true value for money.
– Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
– Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
– Ensure that associate meals and associate dining services are of a consistently high standard.
– Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
– Ensure that the Department's overall operational budgets are strictly adhered too.
– Ensure that the culinary department adheres to all company and hotel policies and procedures.
– Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
– Creative menu planning and correct food preparation for each outlets including banquets.
– To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
– Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with hotel standards.
– Have a passion for quality food preparation and taste Follow all menu and production/prep expectations and guides, opening/closing checklist and responsibility guides.
– Ensure that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/manager handbook sign off sheet, fact training completion, and safety training.
– Work with direct manager to ensure all guidelines are implemented and adhered to.
– Promote a culture of Food and Workplace Safety.
– Interacts with guests to obtain feedback on product quality and service levels.
– Responsible for leadership in all culinary operations at the specified location.
– Responsible for efficient food and labor cost.
– Using current culinary knowledge and culinary techniques, is responsible for training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
– Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
– Responsible for daily cleanliness and organization of all walk-in coolers and freezers, all reach in coolers, dry storage and public use areas of kitchen.
– Completes daily production list for line staff and delegates assigned duties,
– Follow established purchasing and ordering guidelines.
– Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
– Works with staff on mise en plas and checks each station for completion and quality prior to service.
– Responds to and handles guest problems and complaints.
– Able to make recommendations to the Executive Chef regarding succession planning.
– To be aware of all financial budgets and goals.
– To ensure that guests are always receiving an exceptional dining experience representing true value for money.
– Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
– Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
– Ensure that associate meals and associate dining services are of a consistently high standard.
– Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
– Ensure that the Department's overall operational budgets are strictly adhered too.
– Ensure that the culinary department adheres to all company and hotel policies and procedures.
– Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
– Creative menu planning and correct food preparation for each outlets including banquets.
– To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
– Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with hotel standards.