Chef De Cuisine (Qatar) Al Rayyan

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.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35
countries, offers the promise of authentic experiences that evoke lasting,
treasured memories. Our more than 100 years of experience, beginning in 1906
under the Italian CIGA brand – a collection of Europe’s most celebrated and
iconic properties – serves as a solid foundation as we continuously evolve to
exceed the desires of the luxury traveler.
 
From legendary palaces and remote retreats to timeless modern classics, each
luxury hotel and resort is a unique and cherished expression of its locale – a
portal to the destination’s cultural charms and treasures. If you are someone
with an appreciation for evocative storytelling, a keen interest and passion for
this destination’s heritage, and a desire to deliver genuine, personalized, and
anticipatory hospitality, then we invite you on our journey. In joining The
Luxury Collection, 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.

Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures high-quality product consistency, maintains operating budgets, and upholds strict sanitation and food safety standards.

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