Chef De Cuisine

Company description

#Belimitless

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo! #Belimitless

Kitchen operations & food quality

• Manage day-to-day kitchen operations, ensuring strict compliance with food safety, hygiene, and sanitation standards.
• Assign specific duties to all kitchen staff and supervise their work to maintain smooth operations.
• Ensure accurate recipe execution, portion control, costed yields, and consistent food production.
• Oversee mise en place according to recipes and standards to minimize waste.
• Conduct regular checks on food taste, temperature, and presentation to maintain quality.
• Oversee kitchen stock, ordering, storage rotation (FIFO/FEFO), and ingredient usage.
• Prevent use of contaminated products and ensure sick staff do not handle food.

Menu, costing & financial responsibilities

• Participate in creative menu planning and ensure all recipes are regularly reviewed and accurately costed.
• Support analysis of monthly P&L statements and end-of-month results.
• Help prepare budgets, forecasts, and cost-control measures.
• Ensure strict adherence to purchasing procedures and cost-efficient kitchen operations.
• Review guest comments and feedback to continuously improve food quality and guest satisfaction.
• Collaborate with F&B teams to create annual marketing plans for the outlet.

Team leadership & management

• Provide leadership and guidance to junior sous chefs, CDPs, commis, and stewarding teams.
• Recruit, interview, and select new kitchen staff when needed.
• Deliver regular coaching, performance feedback, and counseling to team members.
• Identify individual team strengths and areas for development, supporting growth and training.
• Maintain a motivated and positive kitchen environment through communication and team meetings.
• Manage staff scheduling, holiday planning, and ensure proper documentation according to hotel standards.
• Contribute to succession planning by identifying and developing future leaders.

Collaboration, communication & compliance

• Liaise with other departments such as F&B, engineering, security, finance, stewarding, and HR to ensure smooth internal operations.
• Attend all required briefings, meetings, and training sessions.
• Ensure all kitchens and related areas maintain excellent cleanliness and proper equipment conditions.
• Uphold all safety, health, security, and loss-control policies, including government regulations.
• Ensure a safe working environment for all team members.

Key challenges & complexity

• Maintain strict portion control and minimize waste to ensure strong food profitability.
• Deliver consistent high-quality products at all times without exceptions.
• Ability to multitask and handle operational pressures effectively.
• Stay updated on modern culinary trends, techniques, and industry standards.
• Assess operational risks and maintain proactive solutions for kitchen efficiency.

Qualifications

• Minimum of 8 to 10 years relevant experience in culinary management position.
• Basic and local necessary food hygiene certificates.
• Relevant culinary school or college diploma, preferred.
• Strong working knowledge with computer, Microsoft Office, procurement, and requisition module.
• Knowledge of labour laws and visa requirements in Doha.
• Good reading, writing, and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.