Chef de Cuisine (Arabic)

Commis Chef - Hot Kitchen at The Plaza Doha LXR Hotels & Resorts We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

Job Description Key responsibilities :

Kitchen management : Oversees all daily kitchen operations to ensure a smooth and efficient workflow.

Staff supervision : Hires, trains, schedules, and manages kitchen staff, including chefs, cooks, and other personnel.

Menu planning : Designs and updates menus, creates new recipes, and develops dishes based on seasonal ingredients and customer preferences.

Quality control : Enforces high standards for food quality, presentation, and consistency in every dish served.

Cost control : Manages food costs, minimizes waste, and assists with kitchen budgeting and financial planning.

Inventory and purchasing : Monitors inventory levels, orders supplies, and negotiates with vendors to ensure a consistent supply of quality ingredients.

Health and safety : Enforces strict hygiene and sanitation standards and implements safety protocols to comply with health regulations.

Collaboration : Works with the executive chef, restaurant manager, and front‑of‑house staff to align culinary goals with overall business objectives.

Guest interaction : May interact with guests during special events, address customer feedback, and answer questions about the menu.

Qualifications

Culinary degree : A degree from a culinary school or a similar program is highly recommended, though significant professional experience can sometimes substitute.

Food safety certification : A certification like ServSafe is often required or highly desirable.

Specialized training : Advanced training in specific cuisines or management certifications can be beneficial.

Experience

Years of experience : A minimum of 3‑5 years of experience in a professional kitchen is typical, with many positions preferring 5 or more years.

Supervisory experience : Experience in a leadership role, such as a Sous Chef or station supervisor, is often a prerequisite.

Skills and knowledge

Culinary expertise : Deep knowledge of cooking techniques, menu development, and food presentation is essential.

Leadership and management : Strong abilities in leading, motivating, and managing a kitchen team are crucial.

Kitchen management : Proficiency in inventory control, food costing, and staff scheduling is required.

Sanitation and safety : A thorough understanding of health, safety, and sanitation regulations is mandatory.

Other skills : The role also requires creativity, problem‑solving abilities, and strong communication skills.

Seniority level Mid‑Senior level

Employment type Temporary

Job function Management and Manufacturing

#J-18808-Ljbffr