Chef de Cuisine

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

The Chef De Cuisine is responsible for assisting all aspects of the kitchen and ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.

The Chef De Cuisine may also be involved in developing new menu items or specials, as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests.

KEY ROLES & RESPONSIBILITIES

• To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food display to the minimum standards of the company.
• Ensures maximum creativity in all food displays.
• Ensures that all kitchens follow the company’s grooming standards.
• Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
• Monitoring and maintaining stock levels required for all services.
• Ensuring that good kitchen practices are maintained by example and by instruction.
• Creating, maintaining and enhancing effective working relationships.
• Provide training for all employees on all aspects of the departmental operating procedures.
• Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification.
• Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.

• Minimum of 2 years of experience as a Chef De Cuisine or in a similar leadership role
• Culinary degree or equivalent professional training from a recognized institution
• Proven track record of menu development, kitchen management, and team leadership
• Strong knowledge of food safety and hygiene standards, including HACCP principles
• Excellent understanding of budgeting, forecasting, menu costing, and inventory management
• Demonstrated ability to train and develop culinary team members
• https://careers.accor.com/global/en/job/chef-de-cuisine-in-doha-qatar-jid-76040