CHEF DE CUISINE - TEAM MEMBERS CAFETERIA / BANQUETS - 2317572

Hilton Hotels
  • CHEF DE CUISINE - TEAM MEMBERS CAFETERIA / BANQUETS Jobs in Doha - 2317572

    Hilton Hotels
  • 1 - 2 Years
  • Doha - Qatar
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2317572

Job Description

As a Chef de Cuisine you are the right hand of the Director of Culinary Operations and Executive Sous Chef to create and set standards, maintaining them to the highest level The Salwa Beach Resort is set to become one of the largest resorts in the Middle East It spreads along a 35 km pristine beach on the coast of Qatar Managed by Hilton, it will have 362 hotel rooms and residential units with private beaches, a world-class water park, sports club, marina, spa, exciting dining options and retail spaceWhat will I be doing?A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls Specifically, you will be responsible for performing the following tasks to the highest standardsFocuses on Guest interaction to ensure Guest satisfactionOperates effectively throughout all meal service for all our Hotel and external GuestContributes together with the Restaurant manager towards the commercial success of the Restaurant through intensive promotional inputAttends daily meetings with the Director of Culinary Operations, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafterHolds meetings with the assigned Culinary Team to discuss and align the Team in regards to the KPIs for the upcoming service periodsEstablishes Culinary standards for the kitchen which includes all service periodsAssists all other Culinary operations if and when requiredCreates Interactive Live Cooking Stations for the breakfast operation with monthly rotation scheduleAssists in banquet events if and when requiredPlans menus and compile recipes for food tasting to be approved by Director of Culinary Operations andor the Executive Sous ChefEnsures that specific and accurate product specifications are used in writing the recipes, - wherever possible, needs to use local and seasonal products available to make the dishes in the menus more sustainableMaintains, records and follows-up documentation ie department forms, checklists for control purposes These documents are kept on file at least one yearAssists the Director of Culinary Operations Executive Sous Chef in interviewing and recruiting colleagues for the RestaurantsPlans and implements effective skills training programs in conjunction with the Learning Manager and Culinary Departmental TrainerDevelops standard recipes which allow the Kitchen to operate at an acceptable food cost that are specific for Buffet and Set menusMaximizes ladies and gentlemens productivity in order to minimize payroll costs

Profile Summary

Type:Company Job

Eligibility:Any Graduation.

Industry:Hotels / Hospitality

Function:Chefs / F&B / Housekeeping / Front Desk

Deadline:15th Apr 2020

Company Profile

Not Mentioned



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