Head Chef (Greek Restaurant) (Qatar) Doha

Requirements

Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, financial management, and food safety knowledge are essential for this role.

Job Summary

JOB SUMMARY

 

Accountable for overall success of the daily kitchen operations. Exhibits
culinary talents by personally performing tasks while leading the staff and
managing all food related functions. Works to continually improve guest and
employee satisfaction while maintaining the operating budget. Supervises all
kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must
ensure sanitation and food standards are achieved.

 

CANDIDATE PROFILE 

 

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and
beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and
Restaurant Management, or related major; 2 years experience in the culinary,
food and beverage, or related professional area.

 

CORE WORK ACTIVITIES

 

Ensuring Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types, either on a regular basis or for
special guests or functions.

• Reviews and adjust systems and procedures in the kitchen to ensure their
effectiveness.

• Develops, designs, or creates new menus and recipes based on standards or
artistic contributions.

• Demonstrates knowledge of high quality food products, presentations and
flavor.

• Ensures compliance with food handling and sanitation standards.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Knows and implements brand’s Safety Standards.

• Supervises kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures.

• Maintains purchasing, receiving and food storage standards.

• Operates and maintains all department equipment and reports malfunctions.

• Supports procedures for food & beverage portion and waste controls.

• Develop and implement environmentally friendly processes and procedures for
food preparation, energy use and waste management in the restaurant.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

• Assists in determining how food should be presented and creates decorative
food displays.

 

Leading Culinary Team

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Utilizes interpersonal and communication skills to lead, influence, and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Supervises and manages employees. Manages all day-to-day operations.
Understands employee positions well enough to perform duties in employees’
absence.

• Encourages and builds mutual trust, respect, and cooperation among team
members.

• Serves as a role model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

• Ensures that menu items are prepared and presented according to use record
standards.

• Establishes and maintains open, collaborative relationships with employees and
ensures employees do the same within the team.

• Estimates daily production needs on a weekly basis and communicates production
needs to kitchen personnel daily.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

 

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team
goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your
work.

• Comprehends budgets, operating statements and payroll progress reports as
needed to assist in the financial management of department.

• Schedules employees to business demands and tracks employee time and
attendance.

• Understands the impact of departments operation on the overall property
financial goals and objectives and manages to achieve or exceed budgeted goals.

• Orders employee uniforms according to budget and ensures uniforms are properly
inventoried and maintained.

• Reviews staffing levels to ensure that guest service, operational and
financial objectives are met.

 

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and
retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the
expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand
guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Handles guest problems and complaints.

• Strives to improve service performance.

• Helps employees receive on-going training to understand guest expectations.

 

Managing and Conducting Human Resource Activities 

• Identifies the developmental needs of others and coaching, mentoring, or
otherwise helping others to improve their knowledge or skills.

• Identifies the educational needs of others, developing formal educational or
training programs or classes, and teaching or instructing others.

• Assists as needed in the interviewing and hiring of employee team members with
appropriate skills.

• Participates in the employee performance appraisal process, providing feedback
as needed.

• Solicits employee feedback, utilizes an “open door” policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.

• Participates in training the Restaurant and Catering staff on menu items
including ingredients, preparation methods and unique tastes.

 

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Attends and participates in all pertinent meetings.

 

 

At Marriott International, we are dedicated to being an equal opportunity
employer, welcoming all and providing access to opportunity. We actively foster
an environment where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of culture, talent, and
experiences of our associates. We are committed to non-discrimination on any
protected basis, including disability, veteran status, or other basis protected
by applicable law.

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is
committed to delivering exquisite experiences at more than 50 luxury hotels and
resorts in the best addresses around the world. Beginning with the debut of The
St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth
century, the brand has remained committed to an uncompromising level of bespoke
and anticipatory service for all of its guests, delivered flawlessly by a team
of gracious hosts that combine classic sophistication and modern sensibility, as
well as our signature Butler Service. We invite you to explore careers at St.
Regis. In joining St. Regis, you join a portfolio of brands with Marriott
International. Be where you can do your best work, begin your purpose, belong to
an amazing global  team, and become the best version of you.

Responsibilities

The Head Chef is responsible for overseeing daily kitchen operations, ensuring high-quality food production, and managing the culinary team. They must also maintain operating budgets, enforce sanitation standards, and develop new menus while providing exceptional guest service.

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