Chef de Cuisine

Overview

The Chef de Cuisine is charged with overseeing the quality, consistency, and production activities within the restaurant kitchen at St. Regis Hotels & Resorts in Doha, Qatar. This management role involves leading kitchen staff, ensuring adherence to culinary and sanitation standards, menu coordination, purchasing, staffing, and food preparation. The position also focuses on enhancing guest and employee satisfaction while managing budget constraints and compliance with laws and company policies.

Key Responsibilities

• Develop innovative culinary concepts, new recipes, and artistic food presentations for the restaurant.
• Supervise kitchen shift operations ensuring full compliance with food and beverage standards and policies.
• Maintain proper food handling, storage, and preparation standards to meet safety and quality requirements.
• Plan and manage food quantities and plating designs according to restaurant needs.
• Communicate production requirements clearly with essential personnel.
• Assist in designing daily and seasonal menu offerings.
• Estimate food production needs and consistently monitor the quality of raw and cooked ingredients.
• Create decorative food displays reflecting quality presentation standards.
• Lead and coordinate kitchen staff activities, serving as a role model by actively participating in food preparation when necessary.
• Promote teamwork, trust, respect, and cooperation among kitchen employees.
• Ensure cross-training of kitchen staff to guarantee efficient daily operations and uphold productivity levels.
• Establish and maintain transparent communication and collaborative relationships within the team.
• Set and support achievement of kitchen goals including performance metrics, budgeting, and team aspirations.
• Develop actionable plans to prioritize and organize daily kitchen tasks effectively.
• Manage kitchen operations with a focus on meeting or exceeding the property's financial targets.
• Investigate, report, and follow up on employee incidents adhering to company safety standards.
• Deliver superior customer service by exceeding expectations to foster guest satisfaction and retention.
• Supervise daily restaurant operations to ensure quality standards and customer expectations are met.
• Coach and guide employees to improve service quality based on guest feedback and departmental goals.
• Handle and resolve guest complaints promptly and professionally.
• Conduct employee development activities including mentoring, training on menu and food preparation, and managing performance evaluations and disciplinary actions.
• Assist in recruiting and hiring team members with appropriate skills.
• Communicate effectively with supervisors, peers, and subordinates via multiple channels.
• Analyze operational information to make informed problem-solving decisions.
• Participate actively in relevant meetings and organizational activities.

Qualifications and Experience

• Possess a High School diploma or GED with a minimum of four years professional experience in culinary or food and beverage fields, or
• Hold a two-year degree in Culinary Arts, Hotel and Restaurant Management, or related studies from an accredited university with at least two years relevant professional experience.

Equal Opportunity & Company Culture

St. Regis Hotels & Resorts is committed to an inclusive workplace where diverse backgrounds and talents are celebrated. We provide equal employment opportunities without discrimination on protected bases including disability and veteran status. Joining the St. Regis team means working within a prestigious brand offered by Marriott International, delivering timeless glamour mixed with cutting-edge spirit in top luxury locations globally.