Chef de Cuisine

Overview The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles & Fairmont Doha.

Responsibilities

Lead and manage the kitchen brigade to ensure efficient and smooth daily operations.

Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes.

Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies.

Collaborate closely with the Executive Chef and Food & Beverage management to align culinary offerings with brand standards.

Manage kitchen inventory, ordering, and cost control to meet budgetary targets.

Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth.

Monitor and enforce health and safety regulations across all kitchen activities.

Maintain strong vendor relationships and ensure the quality and freshness of all food products.

Handle customer feedback and work proactively to resolve any culinary-related issues.

Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.

Qualifications

Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments.

Culinary degree or relevant certification preferred.

Strong leadership and team management skills.

Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control.

Ability to work under pressure in a fast-paced environment.

Creativity and passion for food innovation.

Excellent communication skills and fluency in English; Additional languages are a plus.

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