Chef de Cuisine (Arabic) at Accor

Doha, , Qatar -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

0.0

Posted On

13 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership and Management, Kitchen Management, Sanitation and Safety, Creativity, Problem-Solving, Communication Skills

Industry

Hospitality

Description

Company Description "Why work for Accor? 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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" "Why work for Banyan Tree Doha? Be a part of the mosaic team, located in the heart of Mushaireb, Banyan Tree Doha offers an urban retreat that blends unparalleled luxury with modern comfort and architectural marvels. Our property offers a unique blend of Eastern and Western hospitality in an atmosphere of timeless elegance that goes beyond comfortable and stylish rooms, with unmatched sea and city views. Job Description Key responsibilities Kitchen management: Oversees all daily kitchen operations to ensure a smooth and efficient workflow. Staff supervision: Hires, trains, schedules, and manages kitchen staff, including chefs, cooks, and other personnel. Menu planning: Designs and updates menus, creates new recipes, and develops dishes based on seasonal ingredients and customer preferences. Quality control: Enforces high standards for food quality, presentation, and consistency in every dish served. Cost control: Manages food costs, minimizes waste, and assists with kitchen budgeting and financial planning. Inventory and purchasing: Monitors inventory levels, orders supplies, and negotiates with vendors to ensure a consistent supply of quality ingredients. Health and safety: Enforces strict hygiene and sanitation standards and implements safety protocols to comply with health regulations. Collaboration: Works with the executive chef, restaurant manager, and front-of-house staff to align culinary goals with overall business objectives. Guest interaction: May interact with guests during special events, address customer feedback, and answer questions about the menu. Qualifications Education and certifications Culinary degree: A degree from a culinary school or a similar program is highly recommended, though significant professional experience can sometimes substitute. Food safety certification: A certification like ServSafe is often required or highly desirable. Specialized training: Advanced training in specific cuisines or management certifications can be beneficial. Experience Years of experience: A minimum of 3-5 years of experience in a professional kitchen is typical, with many positions preferring 5 or more years. Supervisory experience: Experience in a leadership role, such as a Sous Chef or station supervisor, is often a prerequisite. Skills and knowledge Culinary expertise: Deep knowledge of cooking techniques, menu development, and food presentation is essential. Leadership and management: Strong abilities in leading, motivating, and managing a kitchen team are crucial. Kitchen management: Proficiency in inventory control, food costing, and staff scheduling is required. Sanitation and safety: A thorough understanding of health, safety, and sanitation regulations is mandatory. Other skills: The role also requires creativity, problem-solving abilities, and strong communication skills.

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Responsibilities

The Chef de Cuisine oversees all daily kitchen operations, ensuring a smooth and efficient workflow. They are responsible for staff supervision, menu planning, quality control, cost control, inventory management, health and safety compliance, and collaboration with other departments.