Chef - Executive Dining

Job description / Role

Working with the executive chef, the Chef - Executive Dining leads and manages the team of chefs to achieve the highest standard of fine dining experience for executives. The Chef Executive Dining is responsible to provide prestigious food services including banquets, formal and informal dinners, and receptions. The Chef Executive Dining is also responsible to meet the operational needs of the business at all times.

KEY ROLE ACCOUNTABILITIES:
- Directs the daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation
- Directs kitchen personnel engaged in preparing, cooking and serving food.
- Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions).
- Ensures that kitchen equipment, and storage facilities are sanitary, neat and organized.
- Serves as a technical expert and provides training, coaching and mentoring to other chefs in culinary skills.
- Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate Sidra resources when necessary.
- Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.
- Manages and monitors performance of direct reportees by providing positive and constructive feedback and conducts performance evaluations for employees in order to reward, coach, correct and motivate.
- Ensures licenses and certification are current for employees.
- Ensures compliance with all government and Sidra regulations, policies and procedures (e.g. HACCP, quality assurance, safety, operations, and personnel).
- Ensures a fine dining experience is provided for executives and develops feedback methodology to enhance the experience.
- Ensures the effective use of business systems (CBORD)
- Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Sidras safety and loss prevention programs and with standards.
- Manages the budget by controlling costs (e.g. labour, inventory, equipment, and materials), complying with budget requirements and making adjustments when necessary.
- Establishes operating standards, implements quality improvements and communicates them to employees.
- Plans and designs menus including methods, timetables and costs to support the Sidras strategic plan.
- Ensures the execution of service quality by maintaining highest level of delivery.
- Promotes and supports workplace diversity initiatives.
- Organizes training and development for Sous Chefs and other Chefs in the Culinary department
- Conducts HACCP Audits and works on implementation of action plans.
- Works closely with the Supply Management and assists in Procurement procedures
- Organizes Daily Taste Panels
- Forecasts and plans Food Production and raw material supply.
- Adheres to Sidras standards as they appear in the Code of Conduct and Conflict of Interest policies

In view of the evolving needs and opportunities within Sidra during this pre-operational phase, this position may be required to perform other duties as assigned and reporting relationships may vary.

Requirements

- Bachelors degree in Hotel Management; Culinary Management; or Hospitality Management.
- 8+ years in the Kitchen operations and management
- Experience in fine and high quality dining
- HACCP, Food Safety(advanced level)
- Strong and Complete knowledge of Kitchen equipment
- Demonstrated capability to assess and analyse budgetary requirements and control.
- Extensive knowledge of menu development, insight into marketing, cost and wage control
- Thorough and extensive knowledge of food products, standard recipes and proper preparation
- Demonstrated ability to supervise large staff and accomplish goals on a timely basis
- Demonstrated ability to conduct meetings, menu briefings and maintain communication lines between management staff
- Demonstrated ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

About the Company

Sidra Medical and Research Center will be an ultramodern, all-digital academic medical center which will set new standards in patient care for women and children in Qatar, the Gulf region and internationally.

It will encompass three essential missions:

World-Class Patient Care Medical Education Biomedical Research

Sidra will work closely with its academic partner Weill Cornell Medical College in Qatar (WCMC-Q) and Hamad Medical Corporation in regard to all three missions, raising the standard of health care throughout the country and providing valuable opportunities for research and learning. Sidra is part of a dynamic research and education environment in Qatar that includes leading international institutions, such as Georgetown University, as well as other newly established national research centers.