Lead and oversee all culinary operations across the hotel's restaurants, all-day dining outlets, specialty restaurants, banquets, room service, and other food production areas.
Develop innovative and seasonal menus featuring a diverse selection of international cuisines and authentic Arabic and Middle Eastern specialties.
Ensure consistency in food quality, taste, presentation, and service standards across all culinary outlets.
Demonstrate strong expertise in international cuisines, including European, Mediterranean, Asian, and other global culinary concepts.
Create menus that balance authentic regional flavours with contemporary international culinary trends while meeting the expectations of a luxury hotel's diverse clientele.
Plan and execute menus for Ramadan iftar and suhoor, weddings, gala dinners, VIP functions, conferences, and other special events.
Manage food costs, budgets, menu engineering, purchasing, inventory, portion control, and waste reduction to achieve departmental financial targets.
Recruit, train, mentor, and develop the culinary team, fostering a culture of creativity, accountability, teamwork, and continuous improvement.
Establish and maintain the highest standards of food safety, hygiene, sanitation, and kitchen organization in accordance with applicable Qatar regulations and hotel policies.
Collaborate closely with the Director of Food & Beverage and other department heads to improve operational efficiency and overall guest satisfaction.
Monitor guest feedback, food quality, and service standards, implementing corrective actions and continuous improvement initiatives where necessary.
Maintain strong relationships with suppliers and ensure the consistent availability of fresh, high-quality ingredients.
Conduct regular kitchen inspections, food quality checks, performance reviews, and operational audits.
Ensure appropriate staffing levels, effective scheduling, and efficient utilization of kitchen equipment and resources.
Introduce culinary innovations, sustainable practices, and new food concepts while maintaining the hotel's brand standards and positioning.
Monitor key performance indicators, prepare operational reports, and implement strategies to improve kitchen productivity and profitability.
Ensure compliance with HACCP principles and all applicable food safety and occupational health requirements.
Prepare operational reports, analyze key performance indicators, and implement action plans to achieve departmental objectives.
The boar crawls company career pages around the clock and emails you as soon as a new match lands, with the employer’s real posting date. No recruiter spam. Free.