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 

　　This position is responsible for assisting in 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 control systems are followed & maintained. At the same time to work closely with F&B & other operational departments.

　　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

　　Team Management

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

　　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 

　　Learn to 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 and become chef de cuisine

　　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

　　Qualifications

　　Profile

　　Knowledge and Experience

　　Basic & local necessary food hygiene certificates

　　Relevant culinary school or college diploma, preferred

　　Minimum of 3-5 years relevant experience in similar culinary management position, preferably in similar operations style

　　Strong working knowledge with computer, ms 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