Executive Chef - Arabic Speaker
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Key skills for this role
About the Role
Chedi Hospitality seeks an experienced Executive Chef with Arabic language skills to lead culinary operations in Doha. The role requires a minimum of 2 years as Executive Chef or Executive Sous Chef in a large operation, with strong administrative and creative skills.
Key Skills for This Role
Responsibilities
- Attend and contribute to all meetings as required
- Ensure culinary activities align with corporate strategy and hotel actions
- Oversee preparation and updating of departmental operations manuals
- Conduct regular communications meetings and ensure effective departmental briefings
- Ensure all company minimum brand standards are implemented
- Monitor operations during peak periods and make adjustments
- Provide feedback on Consumer Audit results and implement changes
- Encourage employee creativity and innovation
- Work closely with other Executive Committee members
- Ensure culinary employees work supportively with other departments
- Taste and monitor food products throughout operation
- Work with Materials Manager for procurement and commissary management
Requirements
- Apprenticeship or professional diploma in Food Production
- Minimum 2 years work experience as Executive Chef or Executive Sous Chef in larger operation
- Good practical, operational and administrative skills
- Flair for creativity
- Arabic speaker
Full Job Posting
Job Qualifications
- Ideally with an apprenticeship or professional diploma in Food Production
- Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation
- Good practical, operational and adequate administrative skills with a flair for creativity are a must
Administration
- Attends and contributes to all Meetings as required
- Ensures that culinary activities are aligned with the respective Corporate Strategy
- Oversees the preparation and updating of individual Departmental Operations Manuals
- Conducts regular communications meetings and ensures that departmental briefings and meetings are effective
Operational
- Ensures that all company minimum brand standards have been implemented
- Monitors all operations, especially during peak business periods
- Provides feedback on the results of the Consumer Audit and ensures relevant changes are implemented
- Encourages employees to be creative and innovative
- Works closely with other Executive Committee members in a supportive and flexible manner
- Ensures that culinary employees work in a supportive and flexible manner with other departments
- Ensures that all employees are up to date with seasonal and new products
- Tastes and monitors the food products served throughout the operation
- Works with the Materials Manager in procurement and management of Commissary Kitchen
- Works closely with the Stewarding Manager to maintain hygiene standards and equipment care
- Oversees the quality and variety of food and beverages served in the Employee Restaurant
Customer Service
- Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service
- Ensures employees provide excellent service to internal customers
- Spends time in culinary areas observing employee guest interactions and coaches as necessary
- Handles all guest and internal customer complaints and inquiries courteously and efficiently
- Maintains positive guest and colleague interactions with good working relationships
Financial
- Maximises employee productivity through multi skilling, multi tasking and flexible scheduling
- Ensures each profit center is operated to maximize profit while delivering brand promise
- Ensures each cost center operates with lowest possible cost structure
- Assists in preparation of Annual Business Plan for Food and Beverage
- Strategically analyses business performance for accurate forecasting
- Proactively manages costs based on key performance indicators
- Ensures adherence to financial record keeping, money handling and licensing regulations
- Assists in inventory management and ongoing maintenance of hotel operating equipment
- Assists with input of product specifications, recipes and other data
Personnel
- Oversees and assists in recruitment and selection of all Food and Beverage employees
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