Chef de Cuisine (Italian Specialty)
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Key skills for this role
About the Role
Minor Hotels is seeking a Chef de Cuisine with Italian specialty for Banana Island Resort Doha by Anantara. You will lead kitchen operations, plan menus, ensure hygiene standards, and train team members in a luxury hotel environment.
Key Skills for This Role
Responsibilities
- Lead and supervise all kitchen operations in the assigned outlet or restaurant
- Plan, prepare, and execute high standard dishes and menus that align with the brand and guest expectations
- Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations
- Control food costs, minimize waste, and manage inventory effectively
- Collaborate with the Executive Chef in creating seasonal menus and promotions
- Train, mentor, and evaluate kitchen team members to maintain high performance and morale
- Maintain equipment, ensure maintenance needs are reported and followed up
- Ensure all culinary team members adhere to resort policies and procedures
- Monitor guest satisfaction and adjust operations accordingly to enhance guest experience
Requirements
- Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment
- Formal culinary education or equivalent apprenticeship
- Strong leadership, communication, and organizational skills
- Deep knowledge of food safety, kitchen operations, and cost control
- Passion for food innovation and attention to detail
- Ability to work flexible hours, including weekends and holidays
Full Job Posting
Job Location
- Banana Island Resort Doha By Anantara
Company Overview
- Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties across 50+ countries.
Key Responsibilities
- Lead and supervise all kitchen operations in the assigned outlet or restaurant.
- Plan, prepare, and execute high standard dishes and menus that align with the brand and guest expectations.
- Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.
- Control food costs, minimize waste, and manage inventory effectively.
- Collaborate with the Executive Chef in creating seasonal menus and promotions.
- Train, mentor, and evaluate kitchen team members to maintain high performance and morale.
- Maintain equipment, ensure maintenance needs are reported and followed up.
- Ensure all culinary team members adhere to resort policies and procedures.
- Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.
Qualifications
- Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment.
- Formal culinary education or equivalent apprenticeship.
- Strong leadership, communication, and organizational skills.
- Deep knowledge of food safety, kitchen operations, and cost control.
- Passion for food innovation and attention to detail.
- Ability to work flexible hours, including weekends and holidays.
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