Head Chef – InterContinental Doha The City

16 سبتمبر، 2022

0 4 3 دقائق

الوصف الوظيفي

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Towering over the city center, our luxury Doha hotel is one of the tallest in Qatar. You’ll find us in the exclusive West Bay area, close to the city’s Doha Exhibition and Convention Centre, government offices, and corporate headquarters. Our spacious rooms and suites have panoramic city and sea views, while award-winning restaurants, state-of-the-art meeting venues, easy access to local highlights, health, and fitness club, and a rooftop pool, ensure a memorable stay.

Duties and Responsibilities

FINANCIAL RETURNS

Manage & supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.
Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.

PEOPLE

Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
Interact with outside contacts:
- Guests – to ensure their total satisfaction
- Vendors – to order supplies and equipment
- Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

RESPONSIBLE BUSINESS

Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
Control the food cost by reviewing and approving all store requisitions and direct purchases and minimizing wastage.
Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times.
Assist sales, catering and banquet staff with banquets, parties and other special events.
May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY

Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less or more than 500 people. May oversee subordinate supervisors or chefs.

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience

This job requires an ability to perform the following:

Carrying or lifting items weighing up to 50 pounds
Moving about the kitchen
Handling food, objects, products and utensils
Bending, stooping, kneeling

Other:

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company..
Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.