Chef De Cuisine
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Key skills for this role
About the Role
Our Habitas is seeking an innovative and experienced Chef de Cuisine to lead daily culinary operations at a luxury resort in Doha. The role involves overseeing kitchen operations, menu development, team leadership, and ensuring exceptional food quality and safety standards.
Key Skills for This Role
Responsibilities
- Assist the Executive Chef in managing daily kitchen operations and ensuring smooth service across all meal periods.
- Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment.
- Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations.
- Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients.
- Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience.
- Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste.
- Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets.
- Ensure compliance with food safety, HACCP, hygiene, sanitation, and occupational health and safety standards.
- Conduct regular inspections of kitchen equipment and facilities, coordinating maintenance requirements when necessary.
- Work closely with the Food & Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements.
- Support recruitment, onboarding, performance management, and continuous training of culinary team members.
- Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.
Requirements
- Minimum 3–5 years of experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a luxury hotel, resort, or fine dining restaurant.
- Culinary degree or professional culinary certification preferred.
- Strong knowledge of international cuisine, menu development, food costing, and kitchen operations.
- Excellent leadership, coaching, and team management skills.
- Strong understanding of HACCP, food safety regulations, and sanitation standards.
- Experience with inventory management, purchasing, and cost control.
- Proficient in Microsoft Office and familiar with kitchen management or inventory systems.
- Fluent in English, both written and spoken; additional languages are an advantage.
Full Job Posting
Company Description
- Our Habitas is a global home for a global community seeking connection, inspiration and a better future together. Their experience is powered by music, wellness, art, adventure, food, learning and giving back.
Job Summary
- We are seeking an innovative, passionate, and experienced Chef de Cuisine to lead the daily culinary operations at Our Habitas Ras Abrouq.
- Reporting directly to the Executive Chef, the Chef de Cuisine is responsible for overseeing the day to day operations of the assigned kitchen, ensuring exceptional food quality, consistency, creativity, and operational excellence across all dining experiences.
Key Responsibilities
- Assist the Executive Chef in managing the daily operations of the kitchen and ensuring smooth service across all meal periods.
- Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment.
- Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations.
- Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients.
- Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience.
- Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste.
- Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets.
- Ensure compliance with food safety, HACCP, hygiene, sanitation, and occupational health and safety standards.
- Conduct regular inspections of kitchen equipment and facilities, coordinating maintenance requirements when necessary.
- Work closely with the Food & Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements.
- Support recruitment, onboarding, performance management, and continuous training of culinary team members.
- Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.
Qualifications
- Minimum 3–5 years of experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a luxury hotel, resort, or fine dining restaurant.
- Culinary degree or professional culinary certification preferred.
- Strong knowledge of international cuisine, menu development, food costing, and kitchen operations.
- Excellent leadership, coaching, and team management skills.
- Strong understanding of HACCP, food safety regulations, and sanitation standards.
- Experience with inventory management, purchasing, and cost control.
- Proficient in Microsoft Office and familiar with kitchen management or inventory systems.
- Fluent in English, both written and spoken; additional languages are an advantage.
- Passion for culinary excellence, sustainability, innovation, and delivering exceptional guest experiences.
- Strong organizational, communication, and problem solving skills with the ability to perform effectively under pressure.
Additional Information
- The opportunity to join an innovative, fast growing, international group.
- The chance to challenge the norm and work in an environment that is both creative and rewarding.
- Become part of a team that’s very passionate about creating great hospitality experiences.
- A competitive package and plenty of opportunity for development.
- Excellent discounts across the entire Ennismore family of brands.
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