Job Description - Chef De Cuisine - Vaya! Latin Mercado
Job Description
Primary Responsibilities
Manage daily kitchen operation, quality control & food hygiene
Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene
Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization
Efficient preparation of dishes and meals according to recipes, portion control & waste management
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Supervises all food preparation & presentation to ensure quality and restaurant standards
Responds to and handles guest problems and complaints & reports always to senior
Make recommendations to the Executive Chef regarding succession planning
Accuracy in recipes, cost control, ordering & stock management
Strict adherence to purchasing procedures
Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
Regular review of guest comments so that improvements can be driven in VOG
Liaison between F & B departments and rest of hotel effective for guest experience
To be aware of all financial budgets and goals
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Qualifications
Profile
Knowledge and Experience
Minimum of 8 to 10 years relevant experience in culinary management position, in Michelin starred restaurant or similar. Such as World 50 best, 5 Diamonds, Gault Millau or 3 Chef's Hats (for Australia).
Basic & local necessary food hygiene certificates
Relevant culinary school or college diploma, preferred
Strong working knowledge with computer, Microsoft office, procurement & requisition module
Knowledge of labour laws and visa requirements in Doha
Good reading, writing and oral proficiency in English language
Ability to speak other languages & basic understanding of local languages will be an advantage
Competencies
Strong leadership & interpersonal skills with ability to communicate with all levels of employees
Service oriented with an eye for details, able to work well in stressful & high-pressure situations & take quick decisions
Ability to work effectively and contribute in a team
Good presentation and influencing skills
Multicultural awareness and able to work with people from diverse cultures
Flexible and able to embrace and respond to change effectively
Ability to work independently and has good initiative under dynamic environment
Self-motivated, energetic, team player able to reflect on to his team
Hungry to learn and apply in operation in order to grow
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