Company Description

　　#BeLimitless 

　　We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. 

　　By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

　　Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

　　Job Description

　　Scope and Objectives 

　　The position is responsible of managing daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.  Ensuring a high quality dining experience through leadership of junior culinary team.  Ensuring all hygiene, cost control systems are followed and maintain a close working relationship with F&B and other operational departments.

　　Primary Responsibilities

　　Manage daily kitchen operation, quality control & food hygiene

　　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 

　　Efficient preparation of dishes and meals according to recipes, portion control & waste management

　　Assists to analyze monthly P&L & month-end reports & sets periodical budget & forecast

　　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

　　To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet

　　Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

　　Improve waste reduction & manage budgetary concerns

　　Oversees and organizes kitchen stock and ingredients

　　Supervises all food preparation & presentation to ensure quality and restaurant standards

　　Responds to and handles guest problems and complaints & reports always to senior

　　Make recommendations to the Executive Chef regarding succession planning

　　Accuracy in recipes, cost control, ordering & stock management

　　Strict adherence to purchasing procedures

　　Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)

　　Regular review of guest comments so that improvements can be driven in VOG

　　Liaison between F & B departments and rest of hotel effective for guest experience

　　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

　　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

　　Team Management

　　Manage & provide leadership to all subordinate such as jr. sous chef, cdp, commis as well as stewarding & ensure adherence to all company and hotel policies and procedures at all times

　　Interview, select and recruit team members 

　　Project a positive and motivated attitude amongst all colleagues & conduct regular team meetings where active attendance is key

　　Ensure positive & constructive feedback on work performance is given very regular in fair manner to encourage a positive & eager environment 

　　Coach 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 on

　　Identify strengths and weaknesses, take personal interest of each team mate & provide timely feedback on very regular base

　　Ensure 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 local authorities 

　　Other Responsibilities

　　Follow guidelines provided in colleague handbook

　　Set example to others on personal hygiene and cleanliness on and off duty

　　Perform other reasonable duties assigned by senior

　　Acquire culinary knowledge and skills to grow as a leader

　　Interface the needs/requirements of other departments with the kitchen: chefs office, engineering, food & beverage, security, finance, talent & culture, stewarding and food safety hygiene

　　Attend all briefings, meetings and trainings as assigned by management

　　Ensure cleanliness and appearance of all kitchens and related areas

　　Provide a level of safety & security for all team members whilst working

　　Qualifications

　　Profile

　　Knowledge and Experience

　　Minimum of 8 to 10 years relevant experience in culinary management position, in Michelin starred restaurant or similar. Such as World 50 best, 5 Diamonds, Gault Millau or 3 Chef's Hats (for Australia).

　　Basic & local necessary food hygiene certificates

　　Relevant culinary school or college diploma, preferred

　　Strong working knowledge with computer, Microsoft office, procurement & requisition module

　　Knowledge of labour laws and visa requirements in Doha

　　Good reading, writing and oral proficiency in English language

　　Ability to speak other languages & basic understanding of local languages will be an advantage

　　Competencies

　　Strong leadership & interpersonal skills with ability to communicate with all levels of employees 

　　Service oriented with an eye for details, able to work well in stressful & high-pressure situations & take quick decisions 

　　Ability to work effectively and contribute in a team

　　Good presentation and influencing skills

　　Multicultural awareness and able to work with people from diverse cultures

　　Flexible and able to embrace and respond to change effectively

　　Ability to work independently and has good initiative under dynamic environment

　　Self-motivated, energetic, team player able to reflect on to his team

　　Hungry to learn and apply in operation in order to grow