Head Chef - Novikov
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Key skills for this role
About the Role
St. Regis Doha seeks a Head Chef for Novikov to oversee daily kitchen operations, ensuring high-quality food and guest satisfaction. The role involves menu development, staff supervision, and budget management.
Key Skills for This Role
Responsibilities
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Develop, design, or create new menus and recipes based on standards or artistic contributions
- Ensure compliance with food handling and sanitation standards
- Supervise kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures
- Maintain purchasing, receiving and food storage standards
- Operate and maintain all department equipment and report malfunctions
- Support procedures for food & beverage portion and waste controls
- Check the quality of raw and cooked food products to ensure standards are met
- Assist in determining how food should be presented and create decorative food displays
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Estimate daily production needs and communicate production needs to kitchen personnel daily
- Lead shifts while personally preparing food items and executing requests based on required specifications
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
- Knowledge of high quality food products, presentations and flavor
- Ability to supervise kitchen operations and ensure compliance with standards
Full Job Posting
Job Summary
- Accountable for overall success of the daily kitchen operations.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maintaining the operating budget.
- Supervises all kitchen areas to ensure a consistent, high quality product is produced.
- Responsible for guiding and developing staff including direct reports.
- Must ensure sanitation and food standards are achieved.
Candidate Profile 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 Ensuring Culinary Standards and Responsibilities are Met
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
- Demonstrates knowledge of high quality food products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Knows and implements brand’s Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
Leading Culinary Team
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Supervises and manages employees. Manages all day to day operations.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures that menu items are prepared and presented according to use record standards.
- Establishes and maintains open, collaborative relationships with employees.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
Maintaining Culinary Goals
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and tracks employee time and attendance.
- Understands the impact of departments operation on the overall property financial goals and objectives.
- Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day to day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive on going training to understand guest expectations.
Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
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