Scope and Objectives 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 FB 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 InteractionsInternallyFood BeverageCatering salesEngineeringTalent CultureStewardingPurchasingHousekeepingExternallyGuestsSuppliersVendorsPrimary ResponsibilitiesAssign 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 hygieneEnsuring creative menu planning, all recipes product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control waste minimizationEnsure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy forecastsTo work in close conjunction with the FB manager and respective teams, to create a yearly marketing Plan for the outletCheck the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set outInteracts with guests to obtain feedback on product quality and service levelsResponds to and handles guest problems and complaints reports always to seniorMake recommendations to the Chef de Cuisine regarding succession planningProvides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish platingLeading 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 foodTo be aware of all financial budgets and goalsEnsure that all safety, health, security and loss control policies and procedures and Government legislation are adhered toTeam ManagementManage provide leadership to all subordinate such as sous chef, cdp, commis as well as stewarding ensure adherence to all company and hotel policies and procedures at all timesInterview, select and recruit team membersProject a positive and motivated attitude amongst all colleagues conduct regular team meetings where active attendance is keyEnsure positive constructive feedback on work performance is given very regular in fair manner to encourage a positive eager environmentCoach and counsel employees in a timely manner, in accordance with company policies, don’t hesitate to involve seniors in order for best level outcome always keep following up onIdentify strengths and weaknesses, take personal interest of each team mate provide timely feedback on very regular baseEnsure that weekly work schedules are administered in anticipation of business levels, operating budgets and service standards, furthermore that public holiday annual leave planners are very proactive regularly reviewed in order to avoid extensive accrual all are file correctly as per standards set by hotel and locOther ResponsibilitiesFollow guidelines provided in colleague handbookSet example to others on personal hygiene and cleanliness on and off dutyPerform other reasonable duties assigned by seniorAcquire culinary knowledge and skills to grow and become chef de cuisineInterface the needs/requirements of other departments with the kitchen: chefs office, engineering, food beverage, security, finance, talent culture, stewarding and food safety hygieneAttend all briefings, meetings and trainings as assigned by managementMain Complexity/Critical issues in the Job Practice strict control of food portioning wastage, ensuring gross food profitabilityAbility to multi taskDelivery of consistent high quality products with no excuseAssess the risk in the kitchen operationsKnowledgeable in new culinary techniques and trendsSpan of ControlProfileKnowledge and ExperienceBasic local necessary food hygiene certificatesRelevant culinary school or college diploma, preferredMinimum of 6 years relevant experience in similar culinary management position, preferably in similar operations styleStrong working knowledge with computer, ms office, procurement requisition moduleKnowledge of labour laws and visa requirements in DohaGood reading, writing and oral proficiency in English languageAbility to speak other languages basic understanding of local languages will be an advantageCompetenciesStrong leadership interpersonal skills with ability to communicate with all levels of employeesService oriented with an eye for details, able to work well in stressful high-pressure situations take quick decisionsAbility to work effectively and contribute in a teamGood presentation and influencing skillsMulticultural awareness and able to work with people from diverse culturesFlexible and able to embrace and respond to change effectivelyAbility to work independently and has good initiative under dynamic environmentSelf-motivated, energetic, team player able to reflect on to his teamHungry to learn and apply in operation in order to grow