Chef de Cuisine - Sel & Miel
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Key skills for this role
About the Role
The Ritz-Carlton, Doha seeks a Chef de Cuisine for Sel & Miel restaurant to oversee kitchen operations, ensure culinary standards, and lead the team. The role requires a high school diploma and 4 years of culinary experience or a degree with 2 years experience.
Key Skills for This Role
Responsibilities
- Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions for the 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
- Assist in developing daily and seasonal menu items for the restaurant
- Ensure compliance with all applicable laws and regulations
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Lead shift teams while personally preparing food items and executing requests based on required specifications
- Manage day to day operations, ensuring quality, standards and meeting customer expectations
Requirements
- 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
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.
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
- Communicates production needs to key personnel
- Assists in developing daily and seasonal menu items for the restaurant
- Ensures compliance with all applicable laws and 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
Candidate Profile
- 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
What We Offer
- Exclusive training and leadership development programs
- Recognition and rewards for exceptional service
- Preferential Members Rates at Marriott Hotels Globally
- Dining & Wellness discounts for your family and you
- Medical Insurance Coverage
- An HR team dedicated to your success and wellbeing
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