Chef de Cuisine (Italian)
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Key skills for this role
About the Role
Marriott International is seeking a Chef de Cuisine for an Italian restaurant at JW Marriott in Doha. The role is accountable for the quality, consistency, and production of the restaurant kitchen, including leading the team, coordinating menus, and ensuring sanitation standards.
Key Skills for This Role
Responsibilities
- Develop, design, or create new applications, ideas, relationships, systems, or products for restaurant
- Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures
- Maintain food preparation handling and correct storage standards
- Recognize superior quality products, presentations and flavor
- Plan and manage food quantities and plating requirements for the restaurant
- Communicate production needs to key personnel
- Assist in developing daily and seasonal menu items for the restaurant
- Ensure compliance with all applicable laws and regulations
- Follow proper handling and right temperature of all food products
- Estimate daily restaurant production needs
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Check the quality of raw and cooked food products to ensure standards are met
Requirements
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area
Full Job Posting
Job Summary
- Accountable for the quality, consistency and production of the restaurant kitchen.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
- Works with team to improve guest and employee satisfaction while maintaining the operating budget.
- Must ensure sanitation and food standards are achieved.
- Develops and trains team to improve results.
Education And Experience
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Core Work Activities
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
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