Chef de Cuisine (Italian) (Qatar) Doha

Requirements

Requires a high school diploma with 4 years of culinary experience, or a 3-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.

Job Summary

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant
kitchen. Exhibits culinary talents by personally performing tasks while leading
the staff and managing all food related functions. Coordinates menus,
purchasing, staffing and food preparation for the property’s restaurant. Works
with team to improve guest and employee satisfaction while maintaining the
operating budget. Must ensure sanitation and food standards are achieved.
Develops and trains team to improve results.

CANDIDATE PROFILE 

Education and Experience

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

OR

• 3-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 for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems,
or products, including artistic contributions for restaurant.

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

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

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

• Estimates daily restaurant production needs.

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

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

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen 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.

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

• Supervises and manages restaurant kitchen employees. Managing all day-to-day
operations. Understanding employee positions well enough to perform duties in
employees’ absence.

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

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

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

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals,
budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish
daily kitchen operations work.

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

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

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.

• Emphasizes guest satisfaction during all departmental meetings and focuses on
continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service
levels.

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.

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

• Manages employee progressive discipline procedures.

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

• Uses all available on the job training tools for employees.

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

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.

Marriott Hotels strive to elevate the art of hospitality, innovating at every
opportunity while keeping the comfort of the oh-so-familiar all around the
globe. As a host with Marriott Hotels, you will help keep the promise of
“Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt,
forward-thinking service that upholds and builds upon this living legacy. With
the name that’s synonymous with hospitality the world over, we are proud to
welcome you to explore a career with Marriott Hotels. In joining Marriott
Hotels, 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.
 
JW Marriott is part of Marriott International’s luxury portfolio and consists of
more than 100 beautiful properties in gateway cities and distinctive resort
locations around the world. JW believes our associates come first. Because if
you’re happy, our guests will be happy. JW Marriott associates are confident,
innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake
and company founder, J.Willard Marriott. Our hotels offer a work experience
unlike any other, where you’ll be part of a community and enjoy true camaraderie
with a diverse group of co-workers. JW creates opportunities for training,
development, recognition and most importantly, a place where you can pursue your
passions in a luxury environment with a focus on holistic well-being. Treating
guests exceptionally starts with the way we take care of our associates. That’s
The JW Treatment™. In joining JW Marriott, 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

Accountable for the quality, consistency, and production of the restaurant kitchen while leading staff and managing all food-related functions. Responsible for coordinating menus, purchasing, and staffing to improve guest satisfaction and maintain the operating budget.

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