Executive Chef
Job Description
Rixos Qetaifan Island North
Opening in 2023, Rixos Qetaifan Island North will comprise a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort will boast panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Waterpark attraction. The Icon Tower is the world’s highest tower of its kind, reaching 82 metres.
Executive Chef
This position is responsible for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.
What’s in it for you:
– Be part of a unique and complex resort in Qatar
– Take advantage of opportunities to be recognized for your professional contributions
– Employee benefit card offering discounted rates in Accor worldwide
– Learning programs through our academies
– Opportunity to develop your talent and grow within your property and across the world
– Ability to make a difference through our Corporate Social Responsibility activities like Planet 21
What you will be doing:
– Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to policies, standards and municipality requirements.
– Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing.
– Supervise Senior Culinary team to run their kitchens at high-quality level whilst maintaining acceptable food cost.
– Oversee the planning and implementation of effective food promotions.
– Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through.
– Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
– Monitor food standards in each Outlet and Banquet.
– Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.
– Identify market needs and trends in terms of food menus for both hotel guests and the local market.
– Monitor and analyze menus and products of competitive restaurants and other hotels’ Banquet Departments.
– Interact with the management of other departments within areas of responsibility to foster and maintain effective working relations with them.
– Meet and interact with representatives of the local community and potential guests as required.
