Executive Chef Italian - Urgent Hiring

We are on the lookout for a creative Executive Chef Italian to join our high calibre team at Marriott International, Inc in Al-Ghuwayriyah Al Khor and Al Thakhira Municipality
Growing your career as a Full Time Executive Chef Italian is a fantastic opportunity to develop relevant skills.
If you are strong in problem-solving, cooperation and have the right initiative for the job, then apply for the position of Executive Chef Italian at Marriott International, Inc today!

Job Description For Executive Chef(Italian)(HOZ97454) in Doha,Qatar. Job NumberJob Category Food andBeverage & CulinaryLocation The St. Regis Doha, Doha WestBay, Doha, Qatar, Qatar VIEW ON MAPSchedule Full-TimeLocatedRemotely? NRelocation? NPosition Type ManagementJOBSUMMARYAccountable for overall success of the daily kitchenoperations. Exhibits culinary talents by personally performingtasks while leading the staff and managing all food relatedfunctions. Works to continually improve guest and employeesatisfaction while maximizing the financial performance in allareas of responsibility. Supervises all kitchen areas to ensure aconsistent, high quality product is produced. Responsible forguiding and developing staff including direct reports. Must ensuresanitation and food standards are achieved. Areas of responsibilitycomprise overseeing all food preparation areas (e.g., banquets,room service, restaurants, bar/lounge and employee cafeteria) andall support areas (e.g., dish room and purchasing).CANDIDATEPROFILEEducation and Experience• High school diploma orGED; 6 years experience in the culinary, food and beverage, orrelated professional area. OR• 2-year degree from anaccredited university in Culinary Arts, Hotel and RestaurantManagement, or related major; 4 years experience in the culinary,food and beverage, or related professional area.CORE WORKACTIVITIESLeading Kitchen Operations for Property• Leadskitchen management team.• Provides direction for allday-to-day operations.• Understands employee positionswell enough to perform duties in employees absence or determineappropriate replacement to fill gaps.• Provides guidanceand direction to subordinates, including setting performancestandards and monitoring performance.• Utilizesinterpersonal and communication skills to lead, influence, andencourage others; advocates sound financial/business decisionmaking; demonstrates honesty/integrity; leads by example.•Encourages and builds mutual trust, respect, and cooperation amongteam members.• Serving as a role model to demonstrateappropriate behaviors.• Ensures property policies areadministered fairly and consistently.• Reviews staffinglevels to ensure that guest service, operational needs andfinancial objectives are met.• Establishes and maintainsopen, collaborative relationships with employees and ensuresemployees do the same within the team.• Solicits employeefeedback, utilizes an open door policy and reviews employeesatisfaction results to identify and address employee problems orconcerns.• Supervises and coordinates activities of cooksand workers engaged in food preparation.• Demonstrate newcooking techniques and equipment to staff.Setting and MaintainingGoals for Culinary Function and Activities• Develops andimplements guidelines and control procedures for purchasing andreceiving areas.• Establishes goals including performancegoals, budget goals, team goals, etc.• Communicates theimportance of safety procedures, detailing procedure codes,ensuring employee understanding of safety codes, monitoringprocesses and procedures related to safety.• Managesdepartment controllable expenses including food cost, supplies,uniforms and equipment.• Participates in the budgetingprocess for areas of responsibility.• Knows and implementsthe brands safety standards.Ensuring Culinary Standards andResponsibilities are Met• Provides direction for menudevelopment.• Monitors the quality of raw and cooked foodproducts to ensure that standards are met.• Determines howfood should be presented, and create decorative fooddisplays.• Recognizes superior quality products,presentations and flavor.• Ensures compliance with foodhandling and sanitation standards.• Follows properhandling and right temperature of all food products.•Ensures employees maintain required food handling and sanitationcertifications.• Maintains purchasing, receiving and foodstorage standards.• Prepares and cooks foods of all types,either on a regular basis or for special guests orfunctions.Ensuring Exceptional Customer Service• Providesand supports service behaviors that are above and beyond forcustomer satisfaction and retention.• Improves service bycommunicating and assisting individuals to understand guest needs,providing guidance, feedback, and individual coaching whenneeded.• Manages day-to-day operations, ensuring thequality, standards and meeting the expectations of the customers ona daily basis.• Displays leadership in guest hospitality,exemplifies excellent customer service and creates a positiveatmosphere for guest relations.• Interacts with guests toobtain feedback on product quality and service levels.•Responds to and handles guest problems and complaints.•Empowers employees to provide excellent customer service.Establishes guidelines so employees understand expectations andparameters. Ensures employees receive on-going training tounderstand guest expectations.• Reviews comment cards,guest satisfaction results and other data to identify areas ofimprovement.Managing and Conducting Human ResourceActivities• Identifies the developmental needs of othersand coaching, mentoring, or otherwise helping others to improvetheir knowledge or skills.• Ensures employees are treatedfairly and equitably.• Trains kitchen associates on thefundamentals of good cooking and excellent platepresentations.• Administers the performance appraisalprocess for direct report managers.• Interacts with theBanquet Chef and Catering department on training regarding foodknowledge and menu composition.• Observes servicebehaviors of employees and provides feedback to individuals and ormanagers.• Manages employee progressive disciplineprocedures for areas of responsibility.• Ensuresdisciplinary procedures and documentation are completed accordingto Standard and Local Operating Procedures (SOPs and LSOPs) andsupports the Peer Review Process.Additional Responsibilities• Provides information to executive teams, managers andsupervisors, co-workers, and subordinates by telephone, in writtenform, e-mail, or in person.• Analyzes information andevaluating results to choose the best solution and solveproblems.Marriott International is an equal opportunity employer.We believe in hiring a diverse workforce and sustaining aninclusive, people-first culture. We are committed tonon-discrimination on any protected basis, such as disability andveteran status, or any other basis covered under applicable law.Combining timeless glamour with a vanguard spirit, St. Regis Hotels& Resorts is committed to delivering exquisite experiencesat more than 50 luxury hotels and resorts in the best addressesaround the world. Beginning with the debut of The St. Regis hotelin New York by John Jacob Astor IV at the dawn of the twentiethcentury, the brand has remained committed to an uncompromisinglevel of bespoke and anticipatory service for all of its guests,delivered flawlessly by a team of gracious hosts that combineclassic sophistication and modern sensibility, as well as oursignature Butler Service. We invite you to explore careers at St.Regis. In joining St. Regis, you join a portfolio of brands withMarriott International. Be where you can do your best work, beginyour purpose, belong to an amazing global team, and become the bestversion of you

Benefits of working as a Executive Chef Italian in Al-Ghuwayriyah Al Khor and Al Thakhira Municipality:

● Excellent benefits
● Opportunities to grow
● Advantageous package