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    Chef De Cuisine - Doha, دولة قطر - Raffles Doha

    Raffles Doha
    Raffles Doha Doha, دولة قطر

    منذ أسبوع

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    وصف

    The position is responsible of managing dailykitchen activities, including overseeing staff, aiding with menupreparation, ensuring food quality and freshness, and monitoringordering and stocking. Ensuring a high quality dining experiencethrough leadership of junior culinary team. Ensuring all hygiene,cost control systems are followed and maintain a close workingrelationship with F&B and other operationaldepartments.

    PrimaryResponsibilities

    • Managedaily kitchen operation, quality control & foodhygiene
    • Assign in detail, specific duties toall employees under your supervision & instruct them intheir work, in order to manage the daily kitchen operation, qualitycontrol & food hygiene
    • Ensuringcreative menu planning, all recipes & product yields areaccurately costed, reviewed regularly, as well as MEP is doneaccording to recipes, portion control & wasteminimization
    • Efficient preparation of dishesand meals according to recipes, portion control & wastemanagement
    • Assists to analyze monthlyP&L & month-end reports & sets periodicalbudget & forecast
    • Check the taste,temperature and visual appeal of food items prepared to ensure thatthe quality and portion are consistent and as per specificationsset out
    • To work in close conjunction with theF&B manager and respective & teams, to create ayearly marketing Plan for the outlet
    • Providesguidance to junior kitchen staff members, including, but notlimited, to line cooking, food preparation, and dishplating
    • Improve waste reduction &manage budgetary concerns
    • Oversees andorganizes kitchen stock andingredients
    • Supervises all food preparation& presentation to ensure quality and restaurantstandards
    • Responds to and handles guestproblems and complaints & reports always tosenior
    • Make recommendations to the ExecutiveChef regarding succession planning
    • Accuracy inrecipes, cost control, ordering & stockmanagement
    • Strict adherence to purchasingprocedures
    • Leading by example on all hygienerequirements (safe personal hygiene and sanitary food-handlingpractices, labelling and FIFO/FEFOpractices)
    • Regular review of guest comments sothat improvements can be driven in VOG
    • Liaisonbetween F & B departments and rest of hotel effective forguest experience
    • To be aware of all financialbudgets and goals
    • Ensure that all safety,health, security and loss control policies and procedures andGovernment legislation are adhered to
    • Preventthe use of contaminated products in any phase of food preparationand prevent colleagues who are ill or suffering from an infectionfrom taking part in the preparation or handling offood
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