Executive Chef
kempinski
Executive Chef
DescriptionManage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Key Responsibilities●Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit. ●Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad. ●Keep an up-dated hotel policies and procedures file. ●Work with the People Services Manager to ensure the departmental performance of staff is productive. ●Plan for future staffing needs. ●Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable). ●Conduct probation and formal performance appraisal in line with company guidelines. ●Maintain up to date staff records and approves leave requests. ●Coach, counsel and discipline staff, providing constructive feedback to enhance performance. ●Participate in the preparation of the hotel's revenue plan and marketing programmes. ●Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment. ●Work with Finance in the preparation and management of the department’s budget. ●Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same. ●Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. ●Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. ●Initiate action to correct a hazardous situation and notify supervisors of potential dangers. ●Log security incidents and accidents in accordance with hotel requirements. ●Implement and practice HACCP.
Application Deadline: 31 July 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Qatar - Doha
Compensation: ر.ق0 / month
DescriptionManage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Key Responsibilities●Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit. ●Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad. ●Keep an up-dated hotel policies and procedures file. ●Work with the People Services Manager to ensure the departmental performance of staff is productive. ●Plan for future staffing needs. ●Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable). ●Conduct probation and formal performance appraisal in line with company guidelines. ●Maintain up to date staff records and approves leave requests. ●Coach, counsel and discipline staff, providing constructive feedback to enhance performance. ●Participate in the preparation of the hotel's revenue plan and marketing programmes. ●Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment. ●Work with Finance in the preparation and management of the department’s budget. ●Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same. ●Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. ●Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. ●Initiate action to correct a hazardous situation and notify supervisors of potential dangers. ●Log security incidents and accidents in accordance with hotel requirements. ●Implement and practice HACCP.
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